| 250 g | egg noodles |
| 2 | carrots |
| 2 | scallions |
| 300 g | soy sprouts |
| 1 tbsp | soy sauce |
| salt | |
| pepper | |
| vegetable oil for frying |
Cook the egg noodles according to package instructions.
Julienne carrots and cut scallions into fine rings. Heat some vegetable oil in a wok over medium heat, then add carrots and fry until they are soft.
Add soy sprouts and let them fry for approx. 2 – 3 min. until they soften. Deglaze with soy sauce and season with salt and pepper to taste. Add scallions and stir to combine.
Drain the egg noodles and add them directly to the wok and toss to coat. If your wok is too small, you can also serve the stir-fried vegetables and noodles separately on a plate. Enjoy!
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