Eggy Noodles

noodles with fried egg

A healthy and quick veggie dinner that will please even the fussiest eaters

 

Imagine this: you spent the entire day rushing between school runs, the shops, work, house admin chores and an afternoon playdate and now you have 15 minutes to get dinner on the table before your kids enter the ‘overtired zone’. Sounds familiar?

Don’t worry you are definitely not alone. This is why I wanted to share this winner recipe with you. I love it because it’s super quick, healthy, meat-free and more importantly, everyone in my house eats it. After all, mums have better things to do than spending hours cooking food that will end up in the bin.

The magic behind this dish is you can adapt it to your own family. Add the veggies your kids like. In our house, green beans, peppers, carrots and sweetcorn are always winners! And if you don’t like the idea of a fried egg, simply throw in the wok once the veggies are nearly cooked and stir until it’s cooked.

Ingredients

Oil – we use coconut or toasted sesame seed oil (about a tbsp serves x 4)

Garlic – minced (one garlic clove serves x 4)

Veggies – chopped in bite sizes. Use whatever you have. We love red peppers, carrots, sweetcorn, green beans and mushrooms.

Noodles – whichever you have but ‘straight to wok’ are quicker

Soy sauce

Eggs – x 1 per person

Method

Heat up the oil in a wok. Add your veg and cook until they are nearly fully cooked. If you are using broccoli you can add a small splash of water once the broccoli has browned, to help the cooking process without burning. You want your veg crunchy but cooked at this stage.

Add the chopped garlic and noodles and cook until the noodles are fully cooked.

Drizzle with soy sauce to taste.

Fry your eggs in a pan and serve on top of your noodles.

Add chilli flakes…why not?

I hope you like this dinner idea but please leave me a message if there’s anything else you’d like to see.

 

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