Cooked noodles stir-fried in a pan or wok with garlic, green onion or ginger and vegetables: with eggs scrambled at the side of the pan and white cheese on top, or in soy sauce and sesame oil topped with peanuts. Gluten-free version: Gluten-free pasta.
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Drain.
Colander
To assemble
3
Heat the olive oil in a pan.
⚙ Pan-fryingStoveFrying pan
4
Add the drained noodles and the salt and black pepper and toss.
Stove
5
Push the noodles to one side of the pan and scramble the eggs on the other side.
Stove
💡The eggs cook on their own at the side of the pan and only then get mixed in: that way they stay soft curds and don't smear over the noodles.
6
Fold the eggs into the noodles.
466calories
16 gprotein
72 gcarbs
11 gfat
● protein 14%● carbs 64%● fat 21%
Per serving (132 g), of 4 servings
For the Cooked pasta · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: garlic · Ginger · Green onion · carrot · Red pepper · Cabbage · Shallots · Stir-fried chicken breast · Vinegar · Sugar · Bean sprouts at the end · Mushrooms · Leek · Stock (noodle bowl) · Spinach · Soy sauce · Sweet chili sauce · Sesame oil · Red pepper flakes · Stir-frying over high heat (minutes) (1–2) · Salt and pepper · Cumin · Scrambled eggs · Lemon juice · Peas at the end · Green onion at the end · White cheese on top · Roasted peanuts on top · Sesame on top · Cilantro on top · Green onion on top · Fish sauce · Tomato paste · Fried Tofu · Cutting the tofu (into 2 cm cubes) · Drying the tofu (with what) (on paper towels) · Stir-fried onion · Garlic after the vegetables (time) (30 seconds) · Sign the vegetables are stir-fried (the mushrooms brown) · If the noodles stick (how much water) (tbsp Water) · Oil for the eggs (words) (the remaining oil) · Cooking after the protein goes back in (time) (2 minutes) · Chives at the end · Some of the sprouts at the end, the rest on top (two-thirds of) · Lime for serving · Chili flakes on top · Lemon slices for serving
Chicken stir-fry time (minutes): 4–5
Vegetable stir-fry time (minutes): 3
Leek frying time (minutes): 2
Noodle cooking time in the stock (minutes): 3–4
Time unit for stir-frying the vegetables: minutes
Final stir-fry time: 1 minute
How much oil for the first frying (words): some of the oil
First frying time
How to do the first frying
Sign the first frying is done: it browns
Rest of the oil (words): the remaining oil
Sign the stir-fry with the sauce is done: the noodles absorb the sauce
Asian Peanut-Ginger Pasta
Thai Chicken Pad Thai
Stir-Fried Noodles with Vegetables and Sesame Oil
Chinese Stir-Fried Noodles
Rice Noodle Bowl with Vegetables and Mushrooms
Pad Thai with Chicken and Peanuts
Vegan Vegetable Pad Thai
Pad Thai with Tofu and Egg
Yaki Udon with Chicken Thighs and Shiitake
Tamarind Pad Thai with Crispy Tofu and Bean SproutsThin Noodles with Spinach and Egg