Saucy cabbage and carrot egg noodles
This is a cozy, filling dinner built around the noodles, cabbage, carrots and eggs you already have. Use a savory sauce from your pantry, and loosen it with a little noodle water so it coats everything well.
Cook the noodles according to the package directions until just tender.
Reserve 1 cup of the noodle cooking water, then drain the noodles.
Beat the eggs in a bowl until the yolks and whites are combined.
Scramble the eggs in a large nonstick pan over medium heat until just set, then transfer them to a plate.
Add the cabbage and carrots to the pan with 2 tablespoons of water.
Stir-fry the vegetables for 6-8 minutes, adding another splash of water if the pan gets dry, until tender.
Stir the sauce into the vegetables.
Add the noodles and scrambled eggs to the pan.
Toss everything together, adding reserved noodle water a little at a time until the sauce coats the noodles.
Serve hot.
Use a savory sauce you already have, such as stir-fry sauce or a savory tomato sauce. Start with less if it is particularly salty or strong, then adjust to taste.