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Egg Noodles with Yardlong Beans and Zucchini

A hearty, mouthwatering Asian-style dinner. Easy to make! My favorite way to serve egg noodles is with yardlong beans and soy sauce. It's great as a main course and makes a wonderful dinner — colorful and delicious!

AnnaZhAuthor avatar
Recipe author
Egg noodles with fig and zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 4 g
Fats 17 % 6 g
Carbohydrates 71 % 25 g
160 kcal
GI: 100 / 0 / 0
    1. Prep the vegetables: wash them, trim the ends off the yardlong bean pods, and remove the stem and seeds from the bell pepper. 2. Cut the cucumber and bell pepper into strips, the zucchini into cubes, and the yardlong beans into 2-inch (5 cm) pieces. 3. Cook the noodles (without salt), drain them in a colander, and rinse. 4. Heat a skillet, add the olive oil, and stir-fry the cucumber, bell pepper, zucchini, and beans until tender (about 10 minutes). 5. Now lower the heat to its minimum and pour in the soy sauce. 6. Add the noodles to the skillet, toss everything together, and keep it over the heat for another 2–3 minutes, stirring several times. 7. Plate the finished dish, sprinkle sesame seeds on top, and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Огурцы свежие - 15  kcal/100g
  • Перец сладкий - 27  kcal/100g
  • Соевый соус - 51  kcal/100g
  • Кунжутные семена сушеные цельные - 563  kcal/100g
  • Кунжутное семя лущеное - 582  kcal/100g
  • Оливковое масло - 913  kcal/100g
  • Цуккини - 16  kcal/100g
  • Яичная лапша - 304  kcal/100g
  • Вигна коровий горох - 90  kcal/100g

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