Quick Fried Chinese Noodles with Vegetables and Eggs
Do you like pasta cooked perfectly al dente? Drain it immediately after cooking so it doesn't go soggy. And if you don't want to bother with a lid, use a simple colander instead – draining pasta will then be quick and easy.
Prep: 5 min
Cook: 10 min
Servings: 1
Energy: 767 kcal per serving
Method
01.
Cooking the noodles: Put the noodles into salted water and cook. Then drain them.
02.
Preparing the vegetables: While the noodles are cooking, chop the onion. Heat the oil in a pan and let 1 tsp of curry paste release its aroma, add the onion and let it turn translucent. Add vegetables to taste – both amount and mix. Heat through thoroughly.
03.
Preparing the eggs: Crack two eggs into a cup, add 2 tbsp of soy sauce and whisk. Pour into the pan, stir, and when they start to set, add the noodles and mix.
04.
Serving: Serve the noodles with sweet chilli sauce mixed with a little soy sauce.
