Egg Noodles with Vegetables

Egg Noodles with Vegetables is a delectable Halal Chinese pasta dish that combines soft egg noodles with a vibrant medley of fresh vegetables, all tossed in a savory sauce. This dish is not only quick to prepare but also packed with flavors and nutrients, making it perfect for a satisfying meal.

Ingredients

• Egg noodles - 200 grams
• Carrot - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Spring onions - 2, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
3. Add the julienned carrots, sliced bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
4. Pour the cooked egg noodles into the skillet with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
5. Remove from heat, garnish with chopped spring onions, and serve immediately.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Egg noodles provide a good source of carbohydrates for energy.

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