Capsicum And Egg Noodle Stir Fry Food

EGG "NOODLE," BROCCOLINI, AND MUSHROOM STIR-FRY

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and 1/2 teaspoon salt; cook, undisturbed, until edges are set, about 30 seconds. Lift edges with a spatula; tilt pan so runny parts slide to bottom. Cook until golden in places on bottom but still wet on top, about 1 minute. Slide onto a cutting board; let cool slightly, then roll up like a cigar and slice into 1/2-inch-thick "noodles."
• Wipe skillet clean; add remaining 2 tablespoons oil and place over high heat. When oil shimmers, add ginger, garlic, Broccolini, mushrooms, and half of scallions. Cook, stirring, until vegetables are golden in places, about 5 minutes. Stir in chile and 1/4 teaspoon pepper; cook 30 seconds. Add soy sauce, lime juice, egg "noodles," and remaining scallions; toss to combine. Serve.

CAPSICUM AND EGG NOODLE STIR-FRY

Steps:

• Prepare the egg noodles by following the instructions on the packet.
• Heat oil in a non-stick wok.
• Add onion, garlic and red chillies.
• Saute for 3 minutes or until golden.
• Add carrot and stir-fry on high flame for 3-4 minutes.
• Add zucchini and capsicums.
• Stir-fry for another 3-4 minutes or until the veggies are crisp-tender.
• Add coconut milk and noodles.
• Simmer for 2 minutes.
• Stir in the corriander leaves.
• Squeeze some lime juice over it.
• Serve.
• Bon Appetit!

VEGILICIOUS STIR-FRY WITH CHINESE EGG NOODLES

Steps:

• Cut the vegetables as big or as little as you like.
• I like chunky stir fries so I keep the pieces pretty big.
• In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
• Once the onion and garlic are softened, add the purple onion and the peppers.
• Saute for about 5 minutes.
• Add the courgette, broccoli, peas, and mushrooms.
• Add ground black pepper and salt lightly, this will bring out the natural juices.
• Add the oyster sauce and soy sauce.
• Stir into the ingredients and lower the heat to med-low.
• Cover and wait for about 4-5 minutes.
• Sprinkle lightly with sesame oil and stir.
• Add a few dashes of cayenne pepper and garlic powder.
• Follow the instructions for the egg noodles.
• Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
• Drain.
• Combine the egg noodles with the stirfry.
• Garnish with green onions and coriander.

STIR-FRIED NOODLES

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

LAMB STIR-FRY WITH NOODLES AND CAPSICUM

Steps:

• Prepare the noodles according to the packet instructions, then drain well.
• Meanwhile, heat the oil in a wok until very hot.
• Add the lamb and stir-fry for 5 minutes, until seared on all sides.
• Add the carrots and capsicums and stir-fry for 4 minutes, or until softened.
• Add the pak choi, bean sprouts and shallots and cook for a further 1 minute.
• Reduce the heat; add the drained noodles, oyster sauce, soy sauce, honey, lemon juice and zest and black pepper.
• Combine well and stir-fry for 2 minutes or until everything is hot and the lamb is cooked through.