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Chinese Noodles Medley

Servings 6 -8
Author Marina John

Ingredients

  • 4 Beef Hebrew National Franks 97% Fat Free-chopped
  • 1 cup Egg Beaters or 2 eggs
  • 1 12 oz pack of Central Organic Frozen Mixed Vegetables
  • 1 pack of HEB medium Egg Noodles
  • 3-4 tablespoons of Soy/Soya Sauce Soy sauce is salty enough to season the entire dish!
  • Freshly Ground Pepper for seasoning
  • Wesson Canola Oil for sauteing

Instructions

  1. Boil water in a pasta pot and add the egg noodles to the boiling water to get these cooked.
  2. While the water boils and the noodles cook, grab a wok/deep bottom pan and add 1- 1 1/2 tbsp oil to it.
  3. When the oil has been heated, lightly fry the chopped beef franks. (About 3-4 mins)
  4. Add the Egg Beaters/eggs to the franks and scramble till cooked.
  5. Once this is done, throw in the entire pack of frozen veggies.
  6. Saute the mix till the veggies thaw out.
  7. Now season the veggie-franks-egg medley with generous amounts of freshly ground pepper.
  8. Add the soy sauce to the medley and mix well.
  9. By now your egg noodles would be cooked just right. Strain out the noodles and add this to the medley.
  10. Mix the noodles and medley well and serve as is, or with ketchup and/or dried red chilli flakes.