Stir-fried Instant Noodles
Stir-fried Instant Noodles
Ingredients
- 2 blocks instant noodles, unexpired
- 3 eggs
- 80 g shredded carrot
- 80 g soy bean sprouts
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon salt
- 1/3 teaspoon chicken bouillon
- 60 g edible leafy green, any type
- 1 teaspoon green onion, chopped
- as needed cooking oil
Instructions
- 1
Place the instant noodles into a pot of boiling water.
⏱️ 1 min
- 2
Cook the noodles for 3 minutes until just tender.
⏱️ 3 min
- 3
Immediately drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Set aside.
⏱️ 1 min
- 4
Heat a wok over high heat and add a sufficient amount of cooking oil. Crack the three eggs into the wok and make soft-scrambled eggs. Remove the eggs from the wok and set aside.
⏱️ 2 min
- 5
Add the 80g of shredded carrot and 80g of soy bean sprouts to the wok. Stir fry over high heat for 1-2 minutes until the vegetables begin to soften.
⏱️ 2 min
- 6
Add the cooked instant noodles and the scrambled eggs back into the wok with the vegetables.
⏱️ 1 min
- 7
Add 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1/3 teaspoon of salt, and 1/3 teaspoon of chicken bouillon to the wok.
⏱️ 1 min
- 8
Stir fry all ingredients together over high heat for 1 minute, ensuring everything is well combined and heated through.
⏱️ 1 min
- 9
Add the 60g of any type of edible leafy green to the wok. Continue to mix well over high heat until the greens are just wilted.
⏱️ 1 min
- 10
Dish up the stir-fried noodles onto a plate.
⏱️ 1 min
- 11
Garnish with 1 teaspoon of chopped green onion before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Instant Noodles
- 2 blocks instant noodles, unexpired
- 3 eggs
- 80 g shredded carrot
- 80 g soy bean sprouts
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/3 teaspoon salt
- 1/3 teaspoon chicken bouillon
- 60 g edible leafy green, any type
- 1 teaspoon green onion, chopped
- as needed cooking oil
Instructions
- 1
Place the instant noodles into a pot of boiling water.
⏱️ 1 min - 2
Cook the noodles for 3 minutes until just tender.
⏱️ 3 min - 3
Immediately drain the noodles and rinse them thoroughly with cold water to stop the cooking process. Set aside.
⏱️ 1 min - 4
Heat a wok over high heat and add a sufficient amount of cooking oil. Crack the three eggs into the wok and make soft-scrambled eggs. Remove the eggs from the wok and set aside.
⏱️ 2 min - 5
Add the 80g of shredded carrot and 80g of soy bean sprouts to the wok. Stir fry over high heat for 1-2 minutes until the vegetables begin to soften.
⏱️ 2 min - 6
Add the cooked instant noodles and the scrambled eggs back into the wok with the vegetables.
⏱️ 1 min - 7
Add 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1/3 teaspoon of salt, and 1/3 teaspoon of chicken bouillon to the wok.
⏱️ 1 min - 8
Stir fry all ingredients together over high heat for 1 minute, ensuring everything is well combined and heated through.
⏱️ 1 min - 9
Add the 60g of any type of edible leafy green to the wok. Continue to mix well over high heat until the greens are just wilted.
⏱️ 1 min - 10
Dish up the stir-fried noodles onto a plate.
⏱️ 1 min - 11
Garnish with 1 teaspoon of chopped green onion before serving.
⏱️ 1 min