Vegetable and Egg Fried Noodles

Vegetable and Egg Fried Noodles is a delightful gluten-free dish that brings together a medley of fresh vegetables and protein-rich eggs, stir-fried with savory rice noodles. This quick and easy recipe is perfect for a satisfying weeknight supper.

Ingredients

• Gluten-free rice noodles - 200 grams
• Eggs - 2 large
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons (gluten-free)
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cooked rice noodles to the skillet, followed by the gluten-free soy sauce and sesame oil. Toss everything together until well combined and heated through.
6. Season with salt and black pepper to taste. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein due to the eggs, supporting muscle health.

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