Stir-Fried Glass Noodles with Vegetables and Egg
Quick wok glass noodles with egg, carrot, and bean sprouts.
- 25 min
- 613 kcal / serving
- easy
- vegetarian
- Protein
- 16 g
- Fat
- 19 g
- Carbs
- 93.5 g
Contains: gluten, egg, soy, sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g glass noodles
- 2 eggs, beaten
- 1 carrot, cut into thin strips
- 100 g bean sprouts
- 3 spring onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, chopped
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
Method
- Soak the glass noodles in hot water according to package instructions, drain, and set aside.
- Heat the oil in a large pan or wok and scramble the eggs, then remove.
- Sauté garlic and ginger briefly in the remaining oil, add carrot and cook for 2 minutes.
- Add bean sprouts and glass noodles, deglaze with soy sauce and sesame oil, and mix well.
- Fold in the scrambled egg and spring onions and toss for another 2 minutes.
- Serve immediately while hot.
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