Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, leafy greens veggie noodles with egg. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Leafy greens veggie noodles with egg is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Leafy greens veggie noodles with egg is something which I have loved my whole life.

Stir-frying dried rice noodles is much the same as stir-frying rice, in terms of the amount of oil, the seasonings, and the ingredients you want to add. Eggs, vegetables, ground meat - anything which can be parsed into little bits, works well for stir-frying with the noodles. Add the broth and bring to a boil. Add the thyme, paprika, egg noodles, corn, and peas.

To begin with this recipe, we have to first prepare a few components. You can cook leafy greens veggie noodles with egg using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Leafy greens veggie noodles with egg:

1. Take 120 g noodles
2. Take 1 tablespoon noodle spice
3. Get 1 small onion bulb (chopped#
4. Take 2 pieces spicy atarodo pepper (chopped)
5. Make ready 2 cups chopped alefo (Nigerian spinach)
6. Get 2 tablespoons cooking oil
7. Take 1 tablespoon ground crayfish
8. Prepare 1 teaspoon curry powder
9. Prepare 1 tablespoon garlic ginger paste
10. Prepare 1 egg
11. Get 2 cups water

Cook noodles according to package instructions. Drain well and rinse under running water. Microgreens are immature greens produced from the seeds of vegetables and herbs. Crack an egg into the boiling soup/water and then using a utensil, beat the egg up so it mixes slightly with the noodles - don't mix it too well, just enough to break the yolk and mix the egg throughout.

Instructions to make Leafy greens veggie noodles with egg:

1. Put a clean non-stick pot on heat and add the cooking oil
2. Add the chopped onions and the garlic ginger paste
3. Stir for 30 seconds then add the chopped atarodo peppers
4. Add half of the crayfish then add 1 cup of water. Cover pot and allow to cook for 1 minute.
5. Add the noodle spice and the noodles. Cover the pot and allow to cook for 4 minutes till noodles is al-dente
6. Add the chopped alefo and the remaining crayfish. Gently mix then turn off the heat. The residual heat from the noodles will cook the vegetables
7. In a small pot, put 1 cup of water and allow to boil then drop your egg in the water and cook for 10minutes (for hard boiled egg lovers) or 7minutes (for medium cooked egg lovers)
8. Serve the noodles with the boiled egg.

Microgreens are immature greens produced from the seeds of vegetables and herbs. Crack an egg into the boiling soup/water and then using a utensil, beat the egg up so it mixes slightly with the noodles - don't mix it too well, just enough to break the yolk and mix the egg throughout. The boiling water is more than hot enough to cook the egg in a minute or so. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Serve the cooked noodles topped with the fried eggs.

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