Vegetable stir-fry with egg zoodles. 6/16/21

Vegetable stir-fry with egg zoodles

Tonight was supposed to be our traditional Pasta Wednesday but the idea of boiling a big pot of water when the outside temperature was in the 90’s made it a non-starter. We decided our fallback dinner would be a BFD or Breakfast For Dinner. While John opted for a breakfast sandwich with egg, cheese, and a veggie patty, I went for a vegetable stir-fry with egg zoodles.

I am not sure that zoodles is the right term but my “egg noodles” looked a lot like the zucchini zoodles that I made on Monday. I made them by whisking two eggs and just pouring them into a medium hot pan to set. Then I slipped my egg disc out of the pan, rolled it up, and sliced it into fettuccine sized noodles.

The stir-fry portion of my dinner was pretty straightforward. I looked in the refrigerator for any vegetables I had and them cooked them in a stir-fry manner and seasoned them with soy sauce, ginger powder, rogan josh, and garlic.

I really like the cheery yellow look of the egg zoodles. They really brightens up the dish. I garnished my plate with sriracha and black sesame seeds for color, spice, and texture.

This entry was posted in Breakfast For Dinner (BFD), Easy, Eggs, Kitchen tips, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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