NOUILLES SAUTÉES aux ŒUFS & LÉGUMES façon CHOW MEIN 🍜 Recette Chinoise + Bouillon Clair en BONUS !

I suggest you make egg and vegetable stir-fried noodles. It's a simple, quick, healthy and flavorful recipe. What I love about this dish is that you can put a lot of vegetables in it for a maximum of flavor, texture and color. I start by preparing the vegetables. I cut a carrot into julienne. I first cut a thin slice to stabilize it. I cut a small piece of leek. A piece of onion. 150g sliced mushrooms. 1 sweet pepper, chopped. 4 cloves of garlic, chopped. And 15g of coriander, chopped. I chop 5 cloves of garlic. In Chinese cuisine, chopped garlic is an essential aromatic base. I grate a piece of ginger to get a soup spoon. I put it with the garlic. I beat 6 eggs with a pinch of salt. We are going to cook them in a special way, in very thin pancakes. But if you are in a hurry, just make scrambled eggs. I heat a pan over low heat. When it is hot, I spread a little sunflower oil. I pour a small portion of egg, about 1 fifth. I spread it thinly over the entire surface. I let it cook for 1 minute 30. I turn it over. And leave another 1 minute 30. I stack the thin egg pancakes. I roll them up. Then I cut them into strips. By cooking them like crepes and over low heat, the eggs have a firm texture, pleasant to chew and the result is very pretty in the dish. I prepare the seasoning sauce. In a bowl, I put 1 quarter of a teaspoon of salt, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 teaspoon of sugar. I mix well. I also prepare the seasoning sauce. I finely chop a clove of garlic. I put it in a small bowl. I mince a small piece of sweet or strong pepper. I add 1 quarter teaspoon of salt, 1 half teaspoon of sugar, 2 tablespoons of white rice vinegar, and 2 tablespoons of water. I mix well. I take 300g of dehydrated noodles. You can use any type of noodles, fresh or dehydrated, thin or wide. I dip them in boiling water over high heat. As soon as they start to soften, I start to unmix them. This helps them cook. These are fine. After 2 minutes 30, they are well unmixed and rise to the surface. I drain them. I add 1 tablespoon of sunflower oil and mix to prevent them from sticking to each other. For wider noodles, the cooking time will be longer. Watch out when they start to rise to the surface, taste them, they must be al dente. I heat my pan over high heat. When it is hot, I put 3 tablespoons of sunflower oil. When the oil is hot, I put the chopped garlic and the grated ginger. I stir from time to time for about 2 minutes. We always fry the garlic and ginger first, it is the base. Then their perfume mixes with the other ingredients. We see that it starts to brown, I add the onion, I stir for 20 seconds. I add the carrot, leek, mushrooms and sweet pepper. I put a pinch of salt, I stir from time to time for 3 minutes. The salt helps to get the water out of the vegetables, which makes them tender faster when cooking. In these Chinese dishes, we want vegetables that have started to cook but that remain slightly crunchy. In addition, we better preserve the vitamins.