egg "noodles"

I saw this fabulous idea in a book I have from the library called The Ultimate Healthy Eating Cookbook by Anne Sheasby. Get this. Eggs as noodles! Not egg noodles, but actual eggs pretending to be noodles. Fun! I tried it out the other night.

It's pretty simple to do. Scramble up an egg (I added a dash of soy sauce for flavor and thinning power, but I don't think that's necessary). Heat up a non-stick skillet coated with cooking spray. Pour in your scrambled egg and coat the bottom of the pan with it. Keep rotating the pan so the egg is even and thin. Once it is no longer liquidy, put a lid on the pan briefly to make sure the top cooks. Once the egg pancake is firm and cooked through, roll it gently out onto a plate or cutting board. When it cools enough for you to handle it, cut the rolled up omelette into thin strips. Boom. Noodles.


I topped my "noodles" with a stir-fry. Basically I cooked some fresh grated garlic, ginger and some lemongrass from a tube in oil until it was fragrant and soft, but not brown. I added some sesame oil and soy sauce and cooked it a bit longer. I then removed most of everything from the pan, leaving a little bit for flavor, and sauteed some extra-firm tofu in it until it was slightly brown. I set the tofu aside and added back the garlic ginger mixture to the pan. I then added shredded cabbage, strips of red bell pepper, mushrooms, yellow onion and green onion and cooked this until everything was just soft, adding soy sauce, chili oil, and sesame oil as it cooked. Once the veggies were almost done, I added the tofu back in and a big handful of bean sprouts. Serve over the "noodles" with sriracha. I'm sorry this isn't much of a "recipe" but it's stir-fry. You can do whatever you want!


(P.S. can you tell I'm in love with my new stripey cutting board? 'cuz I am.)