Egg fried noodles with veg
Quick, savoury noodles tossed with egg, crunchy veg and soy. Faster than ordering.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Egg noodles300 g
- Free-range eggs4 eggs
- Stir-fry vegetables400 g
- Soy sauce50 ml
- Spring onions1 bunch
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the noodles for 3 minutes, or following the pack, then drain and toss with a teaspoon of oil.300 g egg noodles
- Heat a tablespoon of oil in a wok or large frying pan over a high heat. Beat the eggs, scramble for 1 minute and tip onto a plate. Chop the garlic and stir-fry it with the vegetables for 3 minutes.4 eggs400 g stir-fry vegetables3 cloves garlic
- Add the noodles, the eggs and the soy sauce and toss until hot. Top with sliced spring onions.50 ml soy sauce1 bunch spring onions
Get the pan really hot before the veg goes in so it stays crunchy.
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