Asian Noodles with Vegetables and Egg

This recipe is based off of a recipe first created by Linda Cai. We were in New York and she cooked me some food because I was hungry. I liked it so much I decided to try it a few more times with alternate vegetable choices depending on what was available. The most basic recipe calls for tomato, scallions, and garlic.

Ingredients
1 egg
1 tomato (diced)
2 scallions (chopped)
1 garlic clove (minced)
Bok Choy (optional)
handful of asian noodles
1/2 - 3/4 cup of water
Salt and pepper to taste

This recipe is particularly easy. Start by cutting up some choice vegetables. In this case I used Bok Choy, scallions, garlic, and tomato. Broccoli or mushrooms would probably work well also (replacing the Bok Choy). Cut them up into small pieces and add them to a hot pan and add half a cup of water so that the vegetables can steam. I've found that there is no need to add oil but if you would like, add salt to taste.




When you see that the dish has begun to bubble and the liquid has turned slightly red from the tomatoes, it is time to add some asian noodles. Asian noodles are particularly nice because they only take 2-5 minutes to cook and become soft. In this case I have used Beijing Noodles but anything you prefer will work. Let the noodles sit in the vegetables and if there seems to be a lack of water, add some so that nothing sticks to the bottom of the pan. Slowly stir the noodles into the vegetables as they soften in the boiling liquid.



After the noodles have successfully integrated into the vegetables, add an egg and mix it into the entire dish. The egg will cook very quickly and the heat can be shut off at this time. When using an electric stove top, the heat can be turned off before adding the egg since the stove stop will remain hot. Add some cheese if you want... this is a noodly omelet-like dish after all.



Simple, bon appetit!