Quick Malaysian Egg & Cabbage Noodles
10min
15min
2
480
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Chef's Note
Soak rice noodles in water instead of boiling them to prevent them from turning mushy in stir-fries.
Tags
Ingredients
150 g dried egg noodles
3 large eggs
200 g green cabbage
3 cloves garlic
30 ml soy sauce
15 ml sesame oil
15 ml chili paste
15 ml vegetable oil
1.5 l water
1/4 tsp white pepper
1/4 tsp salt
Instructions
- 1
Bring 1.5 l of water to a boil in a medium pot. Add 150 g of dried egg noodles and cook for 4 to 5 minutes until tender. Drain and rinse with cold water, then set aside.
- 2
Finely shred 200 g of green cabbage and mince 3 cloves of garlic.
- 3
In a small bowl, whisk 3 large eggs with 1/4 tsp of salt and 1/4 tsp of white pepper.
- 4
Heat 15 ml of vegetable oil in a large skillet over medium-high heat. Pour in the whisked eggs and scramble for 1 to 2 minutes until just set. Transfer the eggs to a plate.
- 5
In the same skillet, add 15 ml of sesame oil over medium heat. Add 3 minced cloves of garlic and sauté for 30 seconds until fragrant.
- 6
Add 200 g of shredded green cabbage to the skillet. Stir-fry for 2 to 3 minutes until slightly wilted but still crunchy.
- 7
Add the cooked egg noodles, scrambled eggs, 30 ml of soy sauce, and 15 ml of chili paste. Toss everything together on high heat for 2 minutes until hot. Serve immediately.
Nutrition Information (per serving)
480
18g
55g
20g
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