Asian noodles with vegetables

Coat a small no-stick skillet with no-stick spray. Warm over medium heat. Add the egg and swirl the pan so the egg coats the bottom. Cook for about a minute, or until almost set. Carefully turn and cook a few seconds until the egg is set on the bottom. Remove from the pan and place on a cutting board to cool slightly. Roll up tightly and cut strips. Set aside.

Cook the noodles (discard the seasoning packet or reserve for another use) in a pot of boiling water for 3 minutes, or according to the package directions.

Drain, rinse with cold water, and drain again. Set aside.

In a large no-stick skillet or wok over medium heat, warm the canola oil. Add the garlic and cook for 30 seconds, or until fragrant. Add the bok choy and carrots. Stir-fry for 1 to 2 minutes, or until the bok choy starts to wilt. Add the noodles, soy sauce, sugar, and sesame oil. Cook, tossing, for 1 to 2 minutes, or until the noodles are heated through. Add the reserved egg strips and toss to combine.

Makes 4 servings  

Enjoy…bon appétit