Nouilles aux œufs sautées faciles aux légumes : rapides et pleines de saveurs

Ingrédients

• 8 ounces egg noodles (fresh or dried)
• 2 cups broccoli florets
• 1 cup bell peppers (sliced)
• 1 cup carrots (julienned)
• 1 cup snap peas
• 3 cloves garlic (minced)
• 1 inch ginger root (freshly grated)
• 2 tablespoons green onions (sliced thinly)
• 1 cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch (mixed with water)
• 1 cup tofu cubes (cooked)
• 1 cup shrimp or chicken (lightly cooked)

Préparation

1. 1

   --- How to Make Easy Veggie Egg Noodle Stir Fry ---

2. 2

   Bring a pot of salted water to a rolling boil; cook egg noodles until al dente, about 4 minutes. Drain and toss with sesame oil to prevent sticking.

3. 3

   Whisk soy sauce, sesame oil, rice vinegar, honey, and cornstarch slurry in a small bowl until smooth and slightly glossy.

4. 4

   Heat oil in a large skillet or wok over medium-high heat; sauté garlic and ginger for 30 seconds until fragrant and golden at the edges.

5. 5

   Add broccoli, carrots, bell peppers, and snap peas; stir continuously for 4-5 minutes until vegetables are vibrant, tender-crisp, and slightly charred.

6. 6

   Pour sauce into the skillet; stir continuously for about 1 minute until sauce thickens and coats vegetables.

7. 7

   Add drained noodles and green onions to the pan; toss gently for 1-2 minutes until everything is evenly coated and heated through.

8. 8

   Transfer stir fry to serving bowls; garnish with extra green onions or sesame seeds for a crunchy, colorful finish.