VEGGIE NOODLE STIR-FRY WITH A CRISPY FRIED EGG

You don’t have to be vegetarian to love this dish. Loads of stir-fried green veg tossed with noodles in a garlic and oyster sauce. All finished with a crispy fried egg on top.

20 Minutes. Healthy Asian comfort food.

Serves 2.

Ingredients

1/4 Chinese cabbage
100g snow peas
1 zucchini
2 portions somen or egg noodles
2 free range eggs
3 garlic cloves
3 tablespoons oyster sauce

Prepare veg & noodles
Finely chop garlic, slice Chinese cabbage and cut zucchini into half moons. Top, tail and halve snow peas. Bring a pot of water to the boil. Cook noodles for 3 minutes, drain, rinse, toss and set aside.

Stir-fry
Heat a wok (or non-stick fry pan) to a very high heat with a generous drizzle of olive oil. Add vegetables and stir-fry for 1 minute. Add the garlic and oyster sauce and stir-fry for a further minute. Add noodles, toss well and remove from heat.

Fry eggs
Bring the wok back to a high heat and fry the eggs until crispy on the bottom. 

To serve
Portion noodles and vegetables into bowls, top with an egg and season with pepper (optional).

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 01, 2017 by Timothy Ryder
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