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Egg noodles with vegetables

Egg noodles with vegetables, Prescriptions, Any category, Any kitchen, Main dishes, Noodles, Chinese cooking

Ingredients portion 1

Egg noodles 200g

Sweet pepper ½ piece

Zucchini 1 piece

Cucumbers ½ piece

String beans to taste

Soy sauce 3 tablespoons

Olive oil 2 tablespoons

Cooking instructions 20 minutes

1 Cut the pepper and cucumber into sticks and the zucchini into cubes. In addition to the vegetables, you can also add chicken or beef.

2 Boil the noodles (do not add any spices). Toss them and rinse them.

3 While the noodles are cooking, fry the vegetables in olive oil.

4 Reduce the heat, pour in the soy sauce (adjust the amount depending on how salty it is) and place the noodles in the pan. Stir everything gently for 2 to 3 minutes.

5 Place on a plate (you can sprinkle with sesame seeds).

Tip to the recipe Bon appetit )

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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