Chicken and Egg Noodles
Noodles with chicken, egg and vegetables
Ingredients
- ½ box Thin Sphagetti cooked till al dente
- 1 tbsp olive oil
- 1 carrot cut into sticks
- ½ green bell pepper cut into sticks
- ¼ cabbage sliced thin
- 4 broccoli florets sliced thin
- 2 scallions chopped, green parts saved for garnishing.
- 2 garlic cloves chopped
- 3 tbsp soya sauce
- 2 eggs scrambled
- Salt and pepper to taste
For marinating chicken
- 1 chicken thigh cut into small pieces
- 1 tbsp soya sauce
- Salt and pepper to taste
Instructions
- Cook sphagetti till al dente and set aside. Drizzle with a little olive oil and mix it with a fork so the noodles do not stick to each other.
- Marinate chicken with soya sauce, salt and pepper.
- Prep all the vegetables. Chop up scallions and garlic. Cut vegetables into sticks as shown in picture.
- Heat up a wide pan on high heat. Keep all your ingredients ready.
- Add marinated chicken and cook. It will cook fast as the pieces are small. Take out the chicken and set aside.
- Add the scallions and garlic, stir it and immediately add the veggies, Season with salt and pepper. Dont cook too long, as they still have to be crispy.
- Add noodles, soya sauce and mix everything. Add in chicken pieces. Scramble 2 eggs and add them in. Mix and switch off.
- Garnish with the chopped scallions.
Notes
- You can make this vegetarian by excluding chicken and eggs.
- You can add vegetable or chicken soup cubes to add even more flavor to your noodles.
- The entire process from the time you heat the oil till you're done should just take 5 minutes as your cooking on high heat.