Leafy greens veggie noodles with egg
Leafy greens veggie noodles with egg

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, leafy greens veggie noodles with egg. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add the noodles to the wok and stir around with a spatula, adding the soy sauce as you mix. Stir-fry until noodles are dry and evenly seasoned, then add the eggs and vegetables and stir around until everything is blended. Serve immediately, with more chili sauce and soy sauce on the side. Add the broth and bring to a boil.

Leafy greens veggie noodles with egg is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Leafy greens veggie noodles with egg is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook leafy greens veggie noodles with egg using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Leafy greens veggie noodles with egg:
  1. Take 120 g noodles
  2. Make ready 1 tablespoon noodle spice
  3. Prepare 1 small onion bulb (chopped#
  4. Take 2 pieces spicy atarodo pepper (chopped)
  5. Prepare 2 cups chopped alefo (Nigerian spinach)
  6. Get 2 tablespoons cooking oil
  7. Get 1 tablespoon ground crayfish
  8. Get 1 teaspoon curry powder
  9. Make ready 1 tablespoon garlic ginger paste
  10. Make ready 1 egg
  11. Make ready 2 cups water

Heat oil in another non stick pan and scramble the egg nicely. Add the cooked noodles and veggies to this pan and mix everything well. Then sieve out the hot water and allow the egg noodles to stand in the sieve while you stir-fry the vegetables. Crack the eggs into the pan, keeping them separate; season with salt and pepper.

Instructions to make Leafy greens veggie noodles with egg:
  1. Put a clean non-stick pot on heat and add the cooking oil
  2. Add the chopped onions and the garlic ginger paste
  3. Stir for 30 seconds then add the chopped atarodo peppers
  4. Add half of the crayfish then add 1 cup of water. Cover pot and allow to cook for 1 minute.
  5. Add the noodle spice and the noodles. Cover the pot and allow to cook for 4 minutes till noodles is al-dente
  6. Add the chopped alefo and the remaining crayfish. Gently mix then turn off the heat. The residual heat from the noodles will cook the vegetables
  7. In a small pot, put 1 cup of water and allow to boil then drop your egg in the water and cook for 10minutes (for hard boiled egg lovers) or 7minutes (for medium cooked egg lovers)
  8. Serve the noodles with the boiled egg.

Then sieve out the hot water and allow the egg noodles to stand in the sieve while you stir-fry the vegetables. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Serve the cooked noodles topped with the fried eggs. Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan.

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