Noodles can be labelled as an unhealthy food. There are many different types of noodles and depending on the variety they can be made from different ingredients. Noodles are placed in the unhealthy food category because it’s high in carbs. Just because noodles are high in Carbs doesn’t mean you have to keep clear of them. Like other nutrients and minerals, your body also need some amount of good carbs for your digestion, therefore choosing the right type of noodles to use in your cooking is very important and always watch the amount that you consume.
My most preferred type of noodles is long and thin egg noodles. I find egg noodles are the healthiest variety of noodles because egg noodles are made using more amount of eggs and less amount of flour compare to most wheat noodles. They also contains more protein from the eggs and are low in fat, especially trans fat which are very bad for your body. Make a healthy egg noodles meal by jazzing it up with a good amount of different vegetables.
What I like about stir-fry noodles is that it’s easy to make and you can easier adjust the flavour by changing only a small amount of seasoning. My partner loves stir-fry noodles so I often make it once or twice a month. I choose the long and thin egg noodles over the long and thick egg noodles for two reasons. Number 1 they are less filling and number 2 they take less time to cook.
Note: egg noodles taste amazing when cooked right. Sometimes when cooking noodles in bulk not all parts of the noodles are cooked because they are compacted together from the packet for example and become thicker and stickier when just added in to hot water in one go. This will prevent the boiling water cooking the noodles that are in the middle of the bulk. What I don’t like about egg noodles is that they smell if they are not cooked properly. So if you don’t like the smell like I don’t, I recommend drizzling about a handful at a time into the boiling water. This will help to prevent the noodles sticking together. So if the noodles aren’t cooked evenly when boiled and are then added into the stir-fry wok, it won’t make much changes to texture and you will be able to taste and smell the raw egg and flour.
The other thing you need to do to make sure the noodles are evenly cooked and to prevent them from sticking to together or to the pot is to stir them with tongs and to cook them for a little longer. When you cook them longer in boiling water, the flour will be cooked properly and will loosen up.
STIR-FRY EGG NOODLES
Prep-Time: 15 mins Serve: 4
Cooking Time: 10 mins
Ingredients
1/2 packet fresh egg noodles
1 large chicken breast, thinly sliced
1 large carrot, sliced
1/2 red capsicum, roughly chopped
1 medium broccoli, chopped
3 stalk choy sum/Chinese broccoli/broccolini, chopped
4 cloves garlic, mince
1/2 tbsp black soy
1 tbsp oyster sauce (optional)
2 tsp brown sugar
1 1/2 tsp salt
1/4 cup water
4 tbsp oil
1/2 tbsp sesame oil
Method
Boil 1/2 a pot of water. Drizzle the egg noodles into the boiling water. Stir occasionally and leave to cook for 5-7 minutes. Remove from the heat and transfer into a strainer and then rinse under cold water.
Like most of my stir-fry dishes I like to infuse the oil and fragrant it with garlic before adding other ingredients to it. So to start, heat the oil in the wok over medium heat. Add in the garlic once the oil is heated and then stir to cook until it becomes fragrant and turns lightly brown.
Add in the chicken along with all of the seasoning and then bring the heat to high. Cook for 2 minutes or until most of the chicken turns white then add in the water and allow the water to simmer.
Once the water starts simmering add in the vegetables and cook for 3 minutes or until they slightly soften. Make a whole in the middle of the wok and then add in the cooked noodles. Stir thoroughly to separate the noodles and allow it to mix well with the seasoning. Remove from heat and serve.
