Nouilles sautés aux légumes & oeufs brouillés


  • 250 g (0,55 lbs) Chinese egg noodles
  • 250 g (0,55 lbs) carrot
  • 2 leek
  • 1 broccoli
  • 1 lime
  • 3 egg
  • 50 g (0,11 lbs) unsalted peanuts
  • 2 cm (1,18 inc) ginger
  • 1 yellow onion
  • 2 clove garlic
  • salty soy sauce
  • Sesame oil

 
Clean the leeks and peel the carrots. Cut everything into julienne. Separate the florets from the broccoli.
Peel the onions and chop them finely. Peel the garlic cloves.
Zest the lime (keep the lemon for serving). Crush the peanuts.
Heat a sauté pan with a drizzle of sesame oil and brown 1 chopped onion, 2 pressed garlic cloves, grated ginger and lime zest for 2 minutes.
Add the broccoli, julienne carrots and leeks, continue cooking for 5 minutes over medium-high heat, stirring.
Cook the noodles according to the package directions. Meanwhile, heat a sauté pan or wok with a drizzle of sesame oil and scramble the eggs. Add the vegetable garnish and reheat over low heat. Add the cooked noodles, drizzle with soy sauce and mix well. Serve sprinkled with peanuts.

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