Egg Noodles with Vegetables

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Egg Noodles with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories340 kcal(16 %)
Protein14 g(14 %)
Fat10 g(9 %)
Carbohydrates45 g(30 %)
Author of this recipe:

Ingredients

for
4
Ingredients
50 grams
1 piece
1
1
small red Chile pepper
1
small Cauliflower about 500 grams (approximately 18 ounces)
50 grams
75 grams
200 grams
Chinese Egg noodle
1 tablespoon
100 milliliters
1 tablespoon
3 tablespoons

Preparation steps

1.

Toast the cashews in a work or large frying pan. Remove from the pan. Finely dice the ginger and garlic. Remove the seeds from the chile pepper and chop it.

2.

Cut the cauliflower into florets and cut those florets into quarters. Share cauliflower into small florets, florets eventually into quarters. Chop the mushrooms and snow peas depending on size. Soak the noodles in plenty of cold water for about 2 minutes, then cook for 3 mintues in boiling, lightly salted water and drain. (Read the package instructions, since the preparation depending on the product may be very different).

3.

Heat oil in a wok and fry the ginger and garlic. Remove from the pan and fry the cauliflower for 4 minutes. Pour in the broth and add the rest of the vegetables. Season with salt, pepper, sugar, soy sauce and seasoning powder. Cook for 4 minutes.

4.

Add the noodles, garlic, ginger, chile and cashews and heat through. Season to taste.