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Egg Noodles with Snow Peas & Carrots

July 9, 2010

egg noodles stir fried with vegetables
“I need to eat soon,” The Boy said with puppy dog eyes. He had been spending the past 2 hours categorizing and putting his books back on our shelves (I repainted our bookshelves – now that they’re finally dry, the books can come off the floor and back on the shelves again). I was hungry too, but since my mom was coming over for dinner in about 5 hours, I didn’t want to overeat. That couldn’t even be an issue since there was almost nothing in the fridge except half a bag of snow peas and a carrot. (A trip to the grocery store is in the plans in the next couple of hours.)


Luckily, my freezer wasn’t as bare and I came up with a bag of egg noodles. Yes! [Fist pump.]

uncooked chinese egg noodles

Uncooked egg noodles

The Boy’s Reaction: “Mmmmm . . .” [He was REALLY hungry.]

Egg Noodles with Snow Peas & Carrots

3 tablespoons of olive oil
5 garlic cloves, minced
16 snow peas
1 carrot, julienned or shredded
3 tablespoons of water
salt & pepper to taste
1 tablespoon Maggi
3 tablespoons nuoc cham
2 bunches of egg noodles, cooked
3 tablespoons of cilantro (optional)

In large pan, heat oil. Add garlic and cook until golden brown. Add snow peas and carrots. Cook for about a minute. Add water and cover. Let cook for about 2 minutes. (Cook more if you want softer vegetables.) Uncover vegetables and add noodles. Add salt, pepper, Maggi and nuoc cham. Cook for about a minute. Remove from heat. Garnish with cilantro.


One Comment leave one →
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