Egg noodles with vegetables
2 servings
20 minutes
Egg noodles with vegetables is a classic dish of Chinese cuisine that combines ease of preparation with rich flavor. The origins of the recipe date back centuries when noodles became an integral part of Asian gastronomy. This dish impresses with its balance of textures: tender noodles harmoniously blend with crunchy vegetables, while the subtle soy aroma highlights the natural freshness of the ingredients. Seasoned with sesame, it gains a nutty note, enriching the taste even further. The simplicity of preparation makes this recipe ideal for both a weekday dinner and a festive table. It works well as a standalone dish but can also be complemented with meat or seafood, creating numerous variations of one recipe.
1
Cut the pepper and cucumber into strips, and the zucchini into cubes. Besides vegetables, you can add chicken or beef.
- Bell pepper: 0.5 piece
- Cucumbers: 0.5 piece
- Courgette: 1 piece
- Green beans (string beans): to taste
2
Boil the noodles (without adding any spices). Drain and rinse them.
- Egg noodles: 200 g
3
While the noodles are boiling, sauté the vegetables in olive oil.
- Bell pepper: 0.5 piece
- Cucumbers: 0.5 piece
- Courgette: 1 piece
- Olive oil: 2 tablespoons
4
Reduce the heat, pour in the soy sauce (adjust the amount based on its saltiness) and add the noodles to the pan. Stir everything gently for 2-3 minutes.
- Soy sauce: 3 tablespoons
- Egg noodles: 200 g
5
Place on a plate (can be sprinkled with sesame).
