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Hello friends of the healthy kitchen, today we have decided for a delicious and smart version of fried noodles.
The fried noodles are joined by beautiful green vegetables such cucumbers, cilantro, spring onions and broccoli. The whole dish is very easy and fast prepared (under 30 minutes), which of course makes us very happy.
You can also serve the dish lukewarm or cold, almost as a noodle salad.
Depending on how the weather / situation influences the desire for hot or cold.
Both versions are delicious and definitely make the hearts of all fans of delicious Asian delights beat faster.
We wish you a lot of pleasure in cooking and enjoy the meal.
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Fried noodles with egg custard
125 g of noodles
2 spring onions, fine rings
1 garden cucumber, diced
1 kl. Broccoli, blanched
90g bamboo slices
125g thick white beans
20g fresh coriander
1 clove of garlic
10 g of fresh ginger, cut into thin strips
black pepper
3 tbsp canola oil
100 ml of hot water
1 tsp sesame oil
2 tbsp plum sauce
2 tbsp soy sauce
egg custard
3 eggs
6 tbsp milk or broth
1 tsp butter
egg custard
Grease a small heat resistant mold. Whisk eggs with milk or broth and place in greased form. Place in a high pan and fill up with water. Store at low temperature. Allow to cool slightly and then release from the mold. Dice and set aside.
noodles
Prepare noodles according to the instructions on the package and set aside.
In a wok / pan, heat the oils and fry the ginger and garlic. Season with pepper and add the plum sauce, soy sauce and hot water.
Add cucumber cubes without seeds and dripped beans and sauté briefly. Then add dripped bamboo slices.
Finally, stir in the finely chopped green onions without the dark green portions and the blanched broccoli florets. Season with soy sauce.
Just before serving, mix the chopped cilantro and the pasta well.
Hand onion green separately.
Bon Appetit!
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If you try this fried noodles or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Fried noodles with egg custard
Ingredients
- 125 g of noodles
- 2 spring onions fine rings
- 1 garden cucumber diced
- 1 kl. Broccoli blanched
- 90 g bamboo slices
- 125 g thick white beans
- 20 g fresh coriander
- 1 clove of garlic
- 10 g of fresh ginger cut into thin strips
- black pepper
- 3 tbsp canola oil
- 100 ml of hot water
- 1 tsp sesame oil
- 2 tbsp plum sauce
- 2 tbsp soy sauce
egg custard
- 3 eggs
- 6 tbsp milk or broth
- 1 tsp butter
Instructions
egg custard
- Grease a small heat resistant mold. Whisk eggs with milk or broth and place in greased form. Place in a high pan and fill up with water. Store at low temperature. Allow to cool slightly and then release from the mold. Dice and set aside.
noodles
- Prepare noodles according to the instructions on the package and set aside.
- In a wok / pan, heat the oils and fry the ginger and garlic. Season with pepper and add the plum sauce, soy sauce and hot water.
- Add cucumber cubes without seeds and dripped beans and sauté briefly. Then add dripped bamboo slices.
- Finally, stir in the finely chopped green onions without the dark green portions and the blanched broccoli florets. Season with soy sauce.
- Just before serving, mix the chopped cilantro and the pasta well.
- Hand onion green separately.
- Bon Appetit!
Notes
- If you are vegan you can use fried tofu cubes instead of egg custard.
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