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Pan-Fried Noodles with Kale and Summer Vegetables
NOT EATING OUT IN NEW YORK13Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. asian wheat noodles (dried, wide or slender)
- 3 Tbsp. vegetable (or other neutral oil)
- 2 eggs (lightly beaten)
- 1 Japanese eggplant (medium-sized, halved lengthwise and sliced on a bias to about 1/4″ thick pieces)
- 1 zucchini squash (medium-sized, halved lengthwise and sliced on a bias to about 1/4″ thick pieces)
- 1 sweet pepper (medium-sized, such as bell or cubanelle, any color, trimmed and cut to long slices)
- 6 leaves kale (4- ,shredded)
- 1 clove garlic (sliced)
- salt (to taste)
- white pepper (to taste)
- 2 tsp. soy sauce (or to taste)
- 2 tsp. chili sauce (1- ,such as Sriracha or sambal olek, optional)
- 2 scallions (1- ,thinly sliced on a bias)
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