Egg noodles stir-fried with garlic, carrot, pak choi and beansprouts in a soy sauce. Serves 2.
1,500ml
200g
1tsp
2tbsp
1tsp
0.5tsp
1piece
2piece
2clove
1tbsp
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,500ml | — | — | |
| 2 | | 200g | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 2clove | — | — | |
| 10 | | 1tbsp | — | — | |
| 11 | | 100g | — | — |
Pour the water into the medium saucepan.
Water · 1,500 ml
Bring to the boil.
Add the noodles.
Egg noodles · 200 gBoil for about 4 minutes, loosening them with the tongs, until just tender.
Toss them with the sesame oil so they don't stick.
Sesame oil · 1 tsp
Pour the light soy sauce into the jug.
Light soy sauce · 2 tbsp
Add the dark soy sauce.
Dark soy sauce · 1 tspAdd the sugar and stir until it dissolves.
Sugar · 0.5 tsp
Lay the carrot on the board.
Carrots · 1 piece
Lay the pak choi on the board.
Pak choi · 2 pieceLay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Pour the oil into the wok.
Sunflower oil · 1 tbsp
Set it over a high heat, add the garlic and stir-fry for 30 seconds.
Add the carrot and pak choi and stir-fry for about 2 minutes, until the leaves wilt.
Add the beansprouts.
Mung bean sprouts · 100 gPour in the sauce and toss for about 2 minutes, until the noodles are evenly coloured and hot.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil.⏱ 7 minResultBoiling water |
| 3 | 200 g | | Add the noodles.⏱ 10sResultNoodles to boil |
| 4 | — | | Boil for about 4 minutes, loosening them with the tongs, until just tender.⏱ 4 minResultCooked noodles |
| 5 | Cooked noodlesstep 4 | | Drain them in the colander.⏱ 15sResultDrained noodles |
| 6 | 1 tsp | | Toss them with the sesame oil so they don't stick.⏱ 20sResultOiled noodlesused in step 25 |
| 7 | 2 tbsp | | Pour the light soy sauce into the jug.⏱ 10sResultLight soy sauce |
| 8 | 1 tsp | | Add the dark soy sauce.⏱ 5sResultSoy sauces |
| 9 | 0.5 tsp | | Add the sugar and stir until it dissolves.⏱ 20sResultLo mein sauceused in step 26 |
| 10 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 11 | Carrotsstep 10 |  | Peel the carrot.⏱ 30sResultPeeled carrots |
| 12 | Peeled carrotsstep 11 | | Cut it into thin matchsticks.⏱ 1 min 30sResultJulienned carrots |
| 13 | Julienned carrotsstep 12 |  | Put them in the mixing bowl.⏱ 10sResultJulienned carrots |
| 14 | 2 piece | | Lay the pak choi on the board.⏱ 5sResultPak choi |
| 15 | Pak choistep 14 | | Cut each one into quarters lengthways.⏱ 40sResultQuartered pak choi |
| 16 | Quartered pak choistep 15 | | Add them to the bowl.⏱ 10sResultCarrot and pak choiused in step 23 |
| 17 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 18 | Garlicstep 17 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 19 | Peeled garlic clovesstep 18 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 20 | Finely chopped garlicstep 19 |  | Put them in the small bowl.⏱ 10sResultFinely chopped garlicused in step 22 |
| 21 | 1 tbsp | | Pour the oil into the wok.⏱ 10sResultSunflower oil |
| 22 | Finely chopped garlicstep 20 | | Set it over a high heat, add the garlic and stir-fry for 30 seconds.⏱ 30sResultSizzling garlic |
| 23 | Carrot and pak choistep 16 | | Add the carrot and pak choi and stir-fry for about 2 minutes, until the leaves wilt.⏱ 2 minResultStir-fried vegetables |
| 24 | 100 g | | Add the beansprouts.⏱ 10sResultVegetables and beansprouts |
| 25 | Oiled noodlesstep 6 | | Add the noodles.⏱ 20sResultNoodles and vegetables |
| 26 | Lo mein saucestep 9 | | Pour in the sauce and toss for about 2 minutes, until the noodles are evenly coloured and hot.⏱ 2 minResultVegetable lo mein |
| Total Time | 19 min | ||
| Nutrient | Per serving |
|---|---|
| 516kcal | |
| 18g | |
| 14g | |
| 2g | |
| 81g | |
| 6g | |
| 5g | |
| 1,326mg |
Egg noodles stir-fried with garlic, carrot, pak choi and beansprouts in a soy sauce. Serves 2.
What you’ll doYou will boil egg noodles, make a soy sauce mix, then stir-fry garlic, carrot, pak choi and beansprouts and toss the noodles through with the sauce.
