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Stir Fried Chinese Egg Noodles
Noodles and vegetables in oyster sauce, a delicacy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories per serving 400 kcal
Ingredients
- 12,5 oz egg noodles (350 g), cooked
- 6 Brussels sprouts halved
- 2 oz green beans (55 g), chopped
- 2 oz fresh carrot (55 g), sliced
- ½ small onion sliced
- 1 large garlic clove mashed
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
- 2 tbsp vegetable oil
- pepper
Instructions
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Pour the vegetable oil in the bowl of the Cook Processor and add the halved Brussels sprouts, the mashed garlic, the chopped green beans, the sliced carrots and the yellow onion.
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Close the bowl and select FRY 2. Press Start to activate Step 1. Then add the cooked noodles. Pour in the oyster sauce, soy sauce, sesame oil and fish sauce. Add 3 tablespoons of water as well. Season the vegetables with a little pinch of pepper as well.
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Close the bowl of the Cook Processor and press Start to activate Step 2. After that check the seasoning of the noodle stir fry and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary.
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Scoop the hot noodle and vegetable stir fry into large bowls. Drizzle with the remaining oyster sauce marinade if there’s any left in the wok. Serve immediately.
