Udon Noodle Stir Fry

Not much in the fridge, but enough for a quick lunch.

The idea was from YT School of Wok. But I had no meat for protein, that's why I used 2 eggs.

The veggies were from my veggie drawer in the fridge, but not the ones used in the video. 

But I used the noodle hack they showed in the video. The udon noodle came in a soft package stuck together as a block. I usually cook them in a pot and loosen them that way. They get soft while cooking.

As a stir fry noodle, a bit firmer is better. Just put them in a bowl and pour hot water from a kettle over them. Let them sit 30 seconds, then use chopsticks and loosem them. Drain immediately to prevent them from getting soft.

Ingredients:

2 eggs

1 Udon noodle soft package

2 tbsp oil

1 red bell pepper

150 g blanched pointed cabbage

2 tbsp dark soy sauce

2 tbsp char siu sauce

4 tbsp vegetable stock

1 tsp potato starch

Pepper

Heat up the oil in a wok, crack in the eggs and scramble them very quickly. Take the soft eggs out.

Toss in the veggies and stir them for 2 min, add the noodles and give them 2 more minutes. Now in with the sauces and the stock mixed with starch. Let the heat through. Finish with the eggs.