Pea Noodles with Vegetables and Egg

Name: Pea Noodles with Vegetables and Egg
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 200gr pea and mung bean noodles; 1 large zucchini; 1 large carrot; 1 garlic clove; 1 egg; Soy sauce; Onion powder; Garlic powder; Ground cayenne pepper; Pink Himalayan salt (optional)

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Today I'm making pea and mung bean noodles with vegetables and egg, a simple recipe that we love at home to switch up our everyday meals. They're packed with zucchini, carrot, and a splash of soy sauce, and they're ready in just 25 minutes. These amounts make two generous servings for an easy lunch or dinner without any fuss.

If you're wondering how to cook pea and mung bean vermicelli, this combination is a wonderful place to start. Grating the vegetables means they cook quickly and toss easily with the noodles in the pan. I finish with an egg and adjust the cayenne pepper to taste: you can use just a pinch or leave it out completely if you prefer no heat.

For more easy variations, try my Pea noodles with cured ham and my Chinese-style vegetable noodles, two great alternatives for everyday meals.

Prep: 10 minCook: 15 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

200gr pea and mung bean noodles
1 large zucchini
1 large carrot
1 garlic clove
1 egg
Soy sauce
Onion powder
Garlic powder
Ground cayenne pepper
Pink Himalayan salt (optional)

Step by step

Method

1Put water in a pot and bring it to a boil.
2Meanwhile, wash the zucchini and carrot thoroughly and grate them using the coarse side of a box grater.
3Add the grated zucchini and carrot to a skillet (I do this without any oil at all) and sauté them gently until soft.
4Add the finely minced garlic as well and let it cook along with the vegetables.
5Next, as soon as the water comes to a rolling boil, drop in the noodles and turn off the heat.
6As soon as you see the noodles untangle from their bundle, they're ready.
7Transfer them to a colander under cold running tap water to stop the cooking, and drain them well.
8Beat the egg in a small bowl and set it aside.
9Now that everything is ready, season the vegetables to taste with onion powder, garlic powder, ground cayenne, and pink salt.
10Next, pour in a splash of soy sauce and toss everything together well.
11Add the drained noodles and mix well again so they absorb all the lovely flavors.
12To keep them from sticking, you can add a splash of water; it will evaporate as they keep cooking and help bring the flavors together.
13Finally, once the noodles have taken on some color, pour in the beaten egg and stir constantly until fully cooked.
14Turn off the heat and serve.
15Done! Our Pea Noodles with Vegetables and Egg are ready to enjoy.

Frequently asked questions

How do you cook pea and mung bean noodles so they don't get mushy?

Follow the package instructions, as some only need soaking while others need a brief boil. Drain them very well before tossing with the vegetables, and avoid keeping them in the hot pan for too long.

Can I save leftover noodles with vegetables and egg for the next day?

Yes, as long as the egg is fully cooked. Store them in an airtight container in the fridge within two hours of cooking and eat within two days. When reheating, splash in a little water if they seem dry and heat thoroughly.

Is this pea noodle recipe gluten-free?

Check that your noodles are certified gluten-free, and swap regular soy sauce for certified gluten-free tamari or soy sauce. Be sure to check your spice labels too if you're cooking for someone with celiac disease.