Veggie Fried Noodles

This is a recipe that is an adaptation from one in Allrecipes.com. It’s easy and quick to make and really good. My litmus test for a recipe is that if I still like the leftovers two days later then it is a keeper. I not only still liked it, I made another batch! ~ Kathy

Ingredients

• 2 (3-oz) packages ramen noodles, flavor packets discarded
• 3 tablespoons peanut or vegetable oil
• 3 eggs, beaten
• 1/2 cup green onions, thinly sliced
• 1 small carrot, peeled and grated
• 1/2 cup frozen green peas, thawed
• 1/2 medium red bell pepper, finely diced
• 1 tablespoon ginger, minced
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce

Instructions

1. Boil noodles until soft, about 3 minutes. Drain.
2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add eggs, scramble, and transfer to a bowl.
3. Heat another 1 tablespoon oil and stir-fry onions, carrots, peas, and bell pepper until onions soften, 3-4 minutes. Add ginger; cook and stir 1 minute. Transfer vegetable mixture to bowl with eggs.
4. Heat remaining 1 tablespoon oil and the sesame oil and add noodles. Cook, stirring frequently, 2-3 minutes.
5. Add soy sauce and egg-vegetable mixture; stir-fry, breaking up eggs, until very hot, 3-5 minutes.

Serves 4