#CookEveryPart Stir-fry noodles with leek tops and spring greens

Name: #CookEveryPart Stir-fry noodles with leek tops and spring greens
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 eggs; 2 pieces egg noodles; drizzle of vegetable oil; sprinkle of salt; leek tops; 1/2 onion; 1 garlic clove; 1 tomato; a few leaves spring greens; 1 tablespoon gochujang; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon mirin

Linda L. @lindzi

Lebanese

#CookEveryPart I never throw the green part of leeks. It holds lots of flavours and it's 100% edible. You can add it to your soup, omelette or stir-fry!
I made this stir fry noodle today in the Cookpad kitchen with the of @Komish02

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Ingredients

less than 20 minutes

2 servings

4eggs
2 piecesegg noodles
drizzle of vegetable oil
sprinkle of salt
Chopped veggies:
leek tops
1/2onion
1garlic clove
1tomato
a fewleaves spring greens
Sauce
1 tablespoongochujang
2 tablespoonssoy sauce
1 tablespoonsesame oil
1 tablespoonmirin

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Steps

less than 20 minutes

1

Heat a large pan over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the chopped onion and stir-fry for 1-2 minutes until slightly softened.
2

Add the chopped garlic, sliced tomato, spring greens and leek tops. Continue to stir-fry for another 2-3 minutes. You can cover for 1-2 minutes to make sure the spring greens are well cooked and soft (they can be a bit hard to chew)
3

You can now cook the noodle according to the package instructions and set them aside.
4

In a bowl, mix together 1 tablespoon of Gochujang, 2 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil to make the sauce.
5

Crack 4 eggs and cook until scrambled.
6

Pour the sauce over the scrambled and add the noodles. Toss everything together until the sauce is evenly distributed.
7

Serve and enjoy!