Savory Egg Noodle Stir-Fry with Carrots and Peppers

1Cook the egg noodles (200 g) according to package instructions until al dente. Drain and set aside.

2In a small bowl, beat the eggs (2 large) and mix in the baking soda (1 teaspoon). Set aside.

3Heat the vegetable oil (1 tablespoon) in a large skillet or wok over medium-high heat.

4Add the minced garlic (3 cloves) and sauté for about 30 seconds until fragrant.

5Add the julienned carrots (2 medium) and sliced bell peppers to the skillet. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.

6Push the vegetables to one side of the skillet and pour the egg mixture into the other side. Scramble the eggs (2 large) until fully cooked, then mix them with the vegetables.

7Add the cooked egg noodles (200 g) to the skillet, followed by the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), sesame oil (1 tablespoon), and sugar (1 teaspoon). Toss everything together until well combined and heated through, about 2-3 minutes.

8Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.