Thai Noodles with Eggs and Vegetables

Name: Thai Noodles with Eggs and Vegetables
Cook time: 20 min
Yield: 4 meals
Ingredients: soya sauce; white vinegar; sugar; water; kale; mushrooms; spring onion; rice noodles; oil; pinch salt; pinch black pepper; 4 eggs; lime; salted peanuts

The Asian sauce is the star of this recipe – it seasons Thai-style fried noodles packed with vegetables. Eggs and mushrooms add heartiness to the noodles.

20 min

Milk-freecontains nutscontains egg

Sauce:: 1 pkgsoya sauce; 1 pkgwhite vinegar; 2 tbspsugar; 0.5 dlwater
Noodles:: 1 pkgkale; 1 pkgmushrooms; 0.5 pkgspring onion; 1 pkgrice noodles; 1 tbspoil; pinch salt; pinch black pepper; 2 tbspoil; 4 eggs
For Finishing:: 0.5 pkgspring onion; 1 lime; 1 pkgsalted peanuts

Tip

Use the leftover eggs to prepare tasty breakfast.

1
Measure soy sauce, white wine vinegar, sugar, and water into a small bowl.
2
Rinse the kale and remove the tough stems. Slice the leaves into strips. Rinse, dry, and slice the mushrooms. Rinse and slice the spring onions.
3
Bring water to a boil for the noodles. Cook the noodles according to the package instructions. Drain them well and mix with oil.
4
Heat a frying pan. Add the mushrooms to the pan. Fry for about 3-4 minutes to release any moisture from the mushrooms.
5
Add oil, kale, and half of the spring onions to the mushrooms. Continue frying for about 3 minutes. Season with salt and black pepper.
6
Remove the vegetables from the pan. Reheat the same pan and add new oil. Crack the eggs into the pan and fry for about 2 minutes, stirring constantly.
7
Mix the fried vegetables and cooked noodles into the eggs. Add the sauce and heat quickly.
8
Finish the fried noodles with the remaining spring onions and lime juice. Sprinkle salted peanuts over the portions. Serve immediately.

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