Vegetable, Egg Quick Noodles
Oi!
Tudo Bem? My quick noodles is another recipe addition to Junho Noodle theme. These noodles were cooked a day a go for spaghetti along with the red sauce. So, you don’t really have to do too much work to put this quick, simple, and delicious dish together for lunch, dinner, or even a party.
Get creative! Use what every vegetable you like. Plus, if you don’t want to eat the egg, you could use; tofu, chicken, beef, or pork (ensuring that the appropriate time is allotted for the specific protein).
Serves: Up to 4 people
Prep Time: Less than 8 minutes
Cook Time: Less than 10 minutes
Ingredients and Preparation:
2. Red Sauce
3. 4 eggs; beaten, salted
4. 1 medium carrot; already peeled and sliced into match sticks
5. 1 medium tomato; chopped length wise
6. Fresh broccoli florets; stems cut off
7. 1/2 c low sodium soy sauce
8. 1 t dried red chili flakes
9. Salt and Pepper
Preparation:
1. In a skillet, cook the eggs for 1 minute, set aside in a bowl.
2. Take a larger skillet, pour a bit of water, salt and pepper, cook the carrots, broccoli until a bit tender, for up to 4 minutes. Than add the fresh tomato and cook for about 1 minute. Remove and add into the bowl with the eggs.
3. Add the pasta in a large skillet with a bit of water (about 1/4 teaspoon), add the soy sauce, and about 2 cups of red sauce incorporate gently together. Fold the vegetables and egg mixture. Let sit for 1 minute. Dash red chili flakes. Turn off heat.
4. Plate dish, add a bit of salt and pepper.
Bon Provecho!
Ciao,
Odeliza Jacoba
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