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Stir-fried noodles with eggs and vegetables
Chinese stir-fried noodles with thin egg crepes, a colorful mix of carrot, leek, mushrooms, sweet pepper, scallions and cilantro, all seasoned with a slightly sweet soy‑oyster sauce. Quick, healthy and full of flavor, perfect for a weekday dinner.
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Cost Breakdown
Critical Success Points
- • Cooking the egg crepes very thin (do not burn them).
- • Do not overcook the noodles in water; they should remain al dente.
- • Sauté garlic and ginger first to create the aromatic base.
- • Keep the vegetables slightly crisp for texture and nutrients.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use a sharp knife to avoid cuts.
- • Do not leave the pan unattended on high heat.
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