Chinese Eggs – Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g carrot (s)
- 0.5 ½ bunch spring onion (s)
- 1 teaspoon oil (sesame oil)
- 250 g mushrooms, preferably Chinese
- 130 ml vegetable stock
- 2 tablespoon soy sauce
- 240 g noodles (Mie noodles)
- salt and pepper
- 2 egg (s)
- 1 bowl bean sprouts
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the carrots into sticks and the spring onions into thin rings. Heat the sesame oil in a wok (or pan). Add the carrots, onions, mushrooms and bean sprouts and sauté for about 5 minutes.
- Deglaze with the broth and soy sauce and simmer for about 10 minutes. Fold in the pasta and season with salt, pepper and paprika.
- Whisk the two eggs, pour them over the pasta pan, let them set briefly and stir. Serve the egg noodles warm.
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