Ingredients:
- 200g egg noodles
- 2 eggs
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup chopped green onions
- 1/4 cup sliced bell peppers
- 1/4 cup sliced carrots
- 1/4 cup sliced mushrooms
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions:
Boil the egg noodles according to package instructions until al dente
Drain and set aside
In a bowl, whisk the eggs with a pinch of salt and pepper
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat
Pour in the beaten eggs and scramble them
Remove from the skillet and set aside
In the same skillet, add another tablespoon of vegetable oil
Add minced garlic and grated ginger
Stir-fry for about 30 seconds until fragrant
Add sliced carrots, bell peppers, and mushrooms to the skillet
Stir-fry for 2-3 minutes until they begin to soften
Return the scrambled eggs to the skillet and add cooked egg noodles
Pour in soy sauce and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through
Stir in chopped green onions and adjust the seasoning with salt and pepper to taste
Serve hot and garnish with additional green onions if desired
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