Egg Lukshon Stir fry
As kids we would literally fight over these egg noodles. Who would get the “not perfect ones” to eat in the kitchen before the meals and how much each got in our soup bowl. My grandmother and mother could never make enough for us. I still to this day, hide some of these noodles in a bag in the fridge, JUST FOR ME!
This recipe is insanely good. It is perfect for chol hamoed. Takes absolutely no time to put together if you have the egg noodles pre made and you use frozen veggies (my saving grace in a busy kitchen and you don’t even have to defrost! )
Best part, your kids will eat this over and over again!
Ingredients
For the Egg Lukshon
4 large eggs
1/4 cup potato starch
1/3 cup water
Pinch of salt
Egg Lukshon Stir Fry
3 tbsp oil
Egg Lukshon
1 onion sliced thin
1 bag @pardesfarms frozen broccoli florets
1/2 bag @kosher_taste frozen sliced mixed peppers
2 tbsp. KFP soy sauce (can skip if you don’t use)
1 Tbsp. KFP chicken consume
2 tsp. Garlic powder
1 tsp. Onion powder
Salt and pepper to taste
Instructions
For the egg Lukshon:
Whisk everything together till smooth.
Spray frying pan with oil and heat on high. Lower flame, and add a 1/3 cup of batter to the pan. Spread thin till crepe forms. Wait till crepe starts to bubble (about 1 minute) and then flip and cook on other side for 30 seconds.
Repeat
Roll and cut repeat into thin strips
For the egg Lukshon stir fry:
In a large frying pan heat the oil. Add the egg Lukshon to the pan and let the noodles crisp up a little. Remove to a paper towel.
Then add the veggies to the pan, add the sauce and the spice and sauté for 10-12 minutes till everything is cooked. Then ad the Lukshon back into the pan, mix and serve.
You can totally sauté chicken strips or ground beef and add that as well to this dish.