Quick Egg and Vegetable Noodles

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Quick egg and vegetable noodles - a speedy supper from busylizziecooks.com


Today I’m going to share with you a takeaway-busting recipe for the nights when you have very little time to cook- or very little motivation.  You can rustle this up in just a few minutes, and with just a few ingredients. These egg and vegetable noodles can be made in very minimal time with store cupboard ingredients.

We all have those evenings that don’t go to plan – you’re home late, you’re ill, your child is ill, or won’t go to bed, the vegetables are off. On these occasions I tend to find my husband suggests takeaway pizza, and I rustle up this quick bowl of vegetable noodles, or perhaps my Fiendishly Easy Lentil Chilli. It works as a quick supper for 2-3 people, or you could use it as a side dish for more.

A plate of egg and vegetable noodles - a quick supper from busylizziecooks.com

Cooking Vegetable Noodles

Frozen vegetables are great as they mean you can cook a healthy meal from scratch in record time. Many chefs and foodies seem to look down on them, but they’re tasty, packed full of vitamins and can mean the difference between a fat and salt laden ready meal or takeaway or real food when you’re low on time or energy. They’re pretty cheap too, and help to avoid waste. If you change your plans they can stay in the freezer ’til next time.

We used frozen mixed vegetables and sliced mushrooms this time. Frozen sweetcorn and peppers work well, as do tinned vegetables. You can adapt this meal to suit what you have. This works for seasonings too. I love sesame oil and spices, but if you’re a sweet chilli sauce fan, or  you love the hoi sin, stick it in. I’ve spiced this dish to be mild and flavoursome – if you want some heat, increase the chilli.

5 from 3 votes
A plate of egg and vegetable noodles - a quick supper from busylizziecooks.com
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Quick Egg and Vegetable Noodles

A really fast noodle dish that can be a meal in itself.

Course: Dinner
Cuisine: British
Servings: 3 people
Calories: 431 kcal
Author: Lizzie
Ingredients
  • 3 sheets of egg noodles enough for 2-3 people
  • 3 eggs
  • 3 cups mixed frozen vegetables (we used 2 cups of mixed veg and 1 cup of sliced mushrooms.)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 pinch each of chili, ginger and garlic
Instructions
  1. Put the noodles and veg in the smallest pan that they'll fit in comfortably, and cover with boiling water.  

  2. Cook them until they're tender, separating the noodles out with a fork.

  3. Beat the eggs. Drain the noodles and vegetables and place it back on the hob, on a low heat.

  4.  Add the eggs and seasoning, and stir until the egg is cooked. Voila, dinner is served, in 10-15 minutes!

  5. If you wish you can sprinkle extra sesame oil and chopped chives or spring onions on the top for prettiness.

Recipe Notes

Quick Eggy Noodles Ingredients


Today I'm going to share with you a takeaway-busting recipe for the nights when you have very little time to cook- or very little motivation.  You can rustle this up in just a few minutes, and with just a few ingredients.

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUpon

7 thoughts on “Quick Egg and Vegetable Noodles

  1. Kare
    Color me intrigued! Almost like the vegetarian carbonara I've attempted to whip up in the past... maybe if I give it an Asian spin, I'll have a winner! Thanks for the idea. :)
  2. Michelle @ Vitamin Sunshine
    I agree with you on frozen veggies! I certainly prefer fresh, but I do always have a bag of frozen ones on hands for when.. I just can't! Or for when we are coming home from a trip in the afternoon and I know we will need a healthy dinner and I won't feel like going to the store.

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