Miki Egg Noodle Stir Fry

1Prepare the miki noodles (200 grams) according to the package instructions, usually involving soaking in hot water until soft. Drain and set aside.

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

3Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large skillet or wok over medium heat. Pour in the beaten eggs (2 large) and scramble until fully cooked but still soft. Remove the scrambled eggs (2 large) from the skillet and set aside.

4In the same skillet, add the remaining tablespoon of oil along with the minced garlic (3 cloves) and sliced onion (1 medium). Sauté over medium heat until the onions become translucent.

5Add the julienned carrots and shredded cabbage (½ cup) to the skillet. Continue sautéing until the vegetables are tender but still crisp, about 3-5 minutes.

6Return the scrambled eggs (2 large) to the skillet, and add the prepared miki noodles (200 grams).

7Pour in the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), ground pepper, and sugar (1 teaspoon). Stir everything together ensuring that the noodles and vegetables are evenly coated with the sauce. Cook for an additional 2-3 minutes.

8Taste and adjust seasoning with additional salt or soy sauce (2 tablespoons), if needed.

9Turn off the heat and stir in the chopped green onions (¼ cup) and, if using, chili flakes (2 teaspoons) for extra spiciness.

10Serve the miki egg noodle stir-fry hot, garnished with fried garlic (1 tablespoon), bean sprouts (¼ cup), and thinly sliced red bell (¼ cup) peppers. Enjoy your flavorful and comforting meal!