Stir-Fried Egg Noodles with Bok Choy and Carrots

Name: Stir-Fried Egg Noodles with Bok Choy and Carrots
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 8 ounces Egg noodles; 1.5 pounds Bok choy; 1 cup Carrots; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1/2 teaspoon Sugar; 1/4 cup Water; 2 tablespoons Vegetable oil; 2 Egg

Noodles tossed in a light savory sauce with crisp bok choy and carrots, a simple yet flavorful Cantonese-style meal ready in under 20 minutes.

Cuisine: Cantonese

Category: Vegetarian

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

8 ounces Egg noodles
1.5 pounds Bok choy
1 cup Carrots
2 tablespoons Soy sauce
1 tablespoon Oyster sauce
1/2 teaspoon Sugar
1/4 cup Water
2 tablespoons Vegetable oil
2 Egg

Instructions

Step 1: Cook 8 ounces egg noodles according to package instructions until al dente, then drain and rinse under cold water. Set aside.
Step 2: Trim bok choy stems and separate leaves. Thinly slice carrots and chop bok choy stems into 1/2-inch pieces.
Step 3: Heat 2 tablespoons vegetable oil in a wok over high heat. Add 2 eggs and scramble until just set, then break into small pieces and set aside.
Step 4: Add carrots to the wok and stir-fry for 2 minutes until slightly tender.
Step 5: Add bok choy stems, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/4 cup water. Stir-fry for 3 minutes until stems are crisp-tender.
Step 6: Add drained noodles and scrambled eggs, tossing constantly with 2 tablespoons soy sauce and 1 tablespoon oyster sauce for 2 minutes until coated and heated through.