Vegetables and noodles in a lovely sauce and topped with an egg.
Ingredients
- 200 gram rice noodles (size M)
- 2 pcs carrot
- 1 pcs red paprika
- 1 pcs Chinese cabbage
- 4 cloves garlic
- 1 pcs red chili
- 4 pcs egg
- 1 tbsp neutral oil for frying
- 1 tbsp siracha sauce
- 1 tbsp sesame seeds
- 2 pcs spring onion
- 2 dl cashew nuts
Wok sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp black vinegar / rice vinegar
- 1 tbsp cornstarch flour
- 0,5 dl water
My inspiration for this dish is the classic Chow Mein which is very popular and actually means "fried noodles". This is the vegetarian version and this dish can be served traditionally both as dinner, lunch and breakfast. The way of making wok sauce is clever and once you have cut up what you need, the dish takes very little time to prepare. When I make wok dishes, I always recommend having everything cut and ready when you start making the dish itself. The recipe also has an instructional video that you can watch further down in the recipe.
Step 1
Start by boiling water and add the noodles.
Step 2
Start by cutting the carrot, pepper and Chinese cabbage into strips. Find a wok or large pan. Finely chop the chilli and garlic.
Step 3
When I make this dish, I use a high temperature on the wok/pan. Add the neutral oil and when it starts to smoke, I first add the vegetables and let them cook for about 2 minutes. Drain the water from the noodles and add together with the vegetables. Mix well and pour over the wok sauce. Cook for a further 2-3 minutes so that the sauce thickens and sticks to the vegetables and noodles. Pour over cashew nuts and finely chopped spring onion. Cook for 1 more minute and the dish is ready!
Pour the whole mixture into a bowl or onto the plates and quickly fry fried eggs in a little oil in the same pan. Put the noodle mixture on a plate and top with fried eggs, some siracha chili sauce and sesame seeds. Now you can enjoy a delicious and nutritious dinner. Here I have made a video that shows the whole process.
