Miki Egg Noodle Stir Fry

1.Prepare the miki noodles according to the package instructions, usually involving soaking in hot water until soft. Drain and set aside.

2.In a bowl, whisk the eggs with a pinch of salt until well beaten.

3.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until fully cooked but still soft. Remove the scrambled eggs from the skillet and set aside.

4.In the same skillet, add the remaining tablespoon of oil along with the minced garlic and sliced onion. Sauté over medium heat until the onions become translucent.

5.Add the julienned carrots and shredded cabbage to the skillet. Continue sautéing until the vegetables are tender but still crisp, about 3-5 minutes.

6.Return the scrambled eggs to the skillet, and add the prepared miki noodles.

7.Pour in the soy sauce, oyster sauce, ground pepper, and sugar. Stir everything together ensuring that the noodles and vegetables are evenly coated with the sauce. Cook for an additional 2-3 minutes.

8.Taste and adjust seasoning with additional salt or soy sauce, if needed.

9.Turn off the heat and stir in the chopped green onions and, if using, chili flakes for extra spiciness.

10.Serve the miki egg noodle stir-fry hot, garnished with fried garlic, bean sprouts, and thinly sliced red bell peppers. Enjoy your flavorful and comforting meal!