Noodles are often seen as an unhealthy food choice. However, when you cook them with the right ingredients and a good mix of vegetables, they can both be delicious and nourishing. This stir-fry noodles recipe is filled with vegetables like cabbage, spring onions and carrots. Yes, you’ve probably stir-fried pasta before, but have you ever made egg noodles from scratch?
Ingredients
½ small cabbage, thinly sliced
5 spring onions (green onions), white and green parts separated
2 carrots, thinly sliced
300g egg noodles (about 4 small packs) — egg noodles work best
4 tablespoons cooking oil
For the sauce:
1½ tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce (regular or vegetarian)
3 garlic cloves, grated
1 teaspoon sugar (optional; helps balance the saltiness)
2 tablespoons water
Instructions
Thinly slice the cabbage, carrots, and the white parts of the green onions. Chop the green onions into roughly two-inch pieces.
In a small bowl, whisk together light soy, dark soy, oyster sauce, grated garlic, sugar (if using) and water. Set aside.
Bring a pot of water to the boil. Add noodles and cook until just shy of al dente (about two minutes less than packet instructions). Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking.
Heat a large pan or wok over medium-high heat. Add 1–2 tablespoons of oil, then stir-fry carrots for about a minute. Add cabbage and continue for another minute.
Stir in the white spring onion pieces and let the vegetables rest briefly in the hot pan to develop slight browning. Transfer the vegetables to a plate.
Add a little more oil to the pan. Increase heat to high, add the drained noodles, and stir-fry for 2–3 minutes, tossing gently with a spatula to avoid breaking them, until slightly smoky and heated through.
Return the cooked vegetables to the pan. Pour in the sauce and stir-fry for another 1–2 minutes until everything is well coated and heated through.
Return the cooked vegetables to the pan. Pour in the sauce and stir-fry for another 1–2 minutes until everything is well coated and heated through.
How do you like your eggs?
Eggs are a breakfast staple, and these popular preparations will inspire your mornings. Feel free to experiment with each method to bring a different texture and flavour to your dining table.
Scrambled
Soft and creamy, cook slowly over low heat and stir gently.
Sunny-side up
Bright yolk exposed, cook until whites set but the yolk remains runny.
Poached
Gently simmer in water with a splash of vinegar until whites wrap the yolk; tender and elegant.
Boiled (soft or hard)
Soft-boiled for a jammy centre (5–6 minutes), hard-boiled for firm yolk (9–12 minutes).
Omelette
Beaten eggs cooked into a foldable pancake; fill with vegetables, cheese or herbs.
Frittata
Similar to an omelette but started on the hob and finished in the oven, often with added ingredients stirred in.
