With just a few simple ingredients, you can create a robust, fragrant gingerbread home and still have dough left over for cookies. It will soon become a joyful Christmas tradition once you give it a try.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ¼ cup oil, divided, or as needed
- 3 large eggs
- 3 ½ cups trimmed and chopped fresh green beans
- 5 mushrooms, sliced
- 1 green bell pepper, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 (10 ounce) package egg noodles
- 2 tablespoons water
- 2 tablespoons light soy sauce
- 1 tablespoon doubanjiang (soybean paste)
- 1 tablespoon oyster sauce
- 1 ½ teaspoons dark soy sauce
- 1 ½ teaspoons sesame oil
- 1 medium spring onion, finely sliced
Instructions
- Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
- Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won’t clump together.
- Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
- Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.
- When cooking the vegetables and noodles, remember that they will be fried again, so don’t cook noodles and vegetables too thoroughly.
- You can use any type of Asian noodles for this dish.
Nutrition Facts
| Calories | 695 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 266 mg |
| Dietary Fiber | 10 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 1127 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |