Spicy Vegetable Egg Noodles
Get ready to tantalize your taste buds with Spicy Vegetable Egg Noodles, a quick and flavorful dish packed with vibrant vegetables, soft scrambled eggs, and an irresistible blend of Asian-inspired sauces and spices. Perfect for a weeknight dinner or lunch, this recipe balances the heat of green chilies and red chili flakes with the savory depth of soy sauce and the tang of vinegar. Featuring crisp stir-fried veggies like carrots, bell peppers, and cabbage alongside hearty egg noodles, this dish delivers both texture and flavor in every bite. Finished with a garnish of fresh scallions for a burst of freshness, these noodles are a one-pan wonder that’s as easy to make as it is satisfying. Enjoy this spicy, colorful meal ready in just 35 minutes for a quick comfort food fix that doesn’t compromise on flavor.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 200 grams egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 inch ginger
- 2 pieces green chili
- 1 carrot
- 0.5 red bell pepper
- 0.5 green bell pepper
- 1 cup cabbage
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon vinegar
- 1 teaspoon red chili flakes
- 2 egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions
Instructions
Cook the egg noodles according to package instructions. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
Finely chop the garlic and ginger. Slice the green chilies thinly. Add them to the hot oil and stir-fry for 30 seconds until fragrant.
Julienne the carrot, red and green bell peppers, and thinly slice the cabbage. Add these vegetables to the pan and stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Push the vegetables to one side of the pan and crack in the eggs. Scramble them until cooked, then mix them with the vegetables.
Add the cooked noodles to the pan and toss gently to combine with the vegetables and eggs.
Stir in soy sauce, chili sauce, vinegar, red chili flakes, salt, and black pepper. Mix well to evenly coat the noodles.
Cook for another 2-3 minutes, tossing occasionally, until everything is heated through.
Garnish with chopped scallions before serving hot.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
