Thai Stir-Fried Noodles
Ingredients:
8 ounces wide rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced bell peppers (any color)
2 large eggs
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon black pepper
2 green onions, chopped
1. Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the broccoli, carrots, and bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked.
5. Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
6. Remove from heat and stir in the chopped green onions. Serve hot.
Serves 4
Nutritional Information (per serving):
Calories: 380
Net Carbs: 45g
Protein: 12g
Fat: 15g
Tips & Variations:
For added protein, include sliced chicken, beef, or tofu during the vegetable stir-fry step.
For a spicier kick, add a teaspoon of chili paste or sliced fresh chili peppers when cooking the garlic.