Veggie Noodle Stir Fry
Equipment
Ingredients
Main ingredients
wholewheat noodles (dried)
200 g
bell pepper (fresh)
1 piece
carrot (fresh)
1 piece
broccoli (fresh)
150 g
zucchini (fresh)
1 piece
ginger (fresh)
15 g
garlic (fresh)
2 clove
cashews (raw)
50 g
lime (fresh)
1 piece
eggs (fresh)
2 piece
sunflower oil (liquid)
30 ml
soy sauce (liquid)
30 ml
Instructions
Prep vegetables
Wash and cut all vegetables into thin strips or bite-sized pieces.
Cook noodles
Cook wholewheat noodles according to package instructions until al dente.
Stir-fry vegetables
Heat oil in a wok or large pan, add garlic and ginger, then stir-fry vegetables until crisp-tender.
Add noodles and sauce
Add cooked noodles, soy sauce and lime juice to the wok and toss everything together.
Fry eggs
In a separate pan, fry eggs sunny-side up until whites are set.
Serve
Divide noodles between bowls, top with fried eggs and sprinkle with cashews.
Original recipe
Storage
Best eaten fresh. Store leftovers in airtight container.
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