AI illustration

Cabbage and egg noodle stir-fry

Why it worksA stir-fry needs a very hot pan. In a pan that is too cool, the vegetables steam and go soft instead of frying.

Ingredients

• 250 g egg noodles
• 300 g white cabbage
• 150 g carrots
• 2 eggs
• 50 g spring onions
• 8 g garlic
• 10 g ginger
• 40 ml soy sauce
• 15 ml sunflower oil

Method

1. Cook the noodles as the packet says. Drain them and rinse with cold water so they do not stick together.
2. Slice the cabbage and carrot into thin strips. Chop the garlic and ginger. Slice the spring onions.
3. Heat a large frying pan on the highest heat, then add the oil. Add the cabbage and carrot and fry for 3 minutes. Stir only every 30 seconds, so they get brown spots.
4. Add the garlic and ginger. Push everything to one side and crack the eggs into the empty space. Stir the eggs until just set.
5. Add the noodles and soy sauce and mix well for 1 minute, until hot. Turn off the heat and add the spring onions.

A portion: about 710 kcal · 26 g protein · 108 g carbs · 16 g fat