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Vegetable Egg Noodles Stir Fry

2012-11-17
  • Yield: 1 Bowl
  • Servings: 4nos
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m
Ryhana

Cooking is a passion to me,..

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Vegetable Egg Noodles Stir Fry

Noodles is everyone’s favorite dish, especially for kids. So to make this dish more nutritious add lot of vegetables and egg. I prepare noodles in 15 minutes considering that vegetables are cut and kept early and the ginger-garlic paste is readily available in my fridge.

Ingredients

  • 4 Packet Noodles (Maggi or Indomi or any other egg noodles. I have used Maggi)
  • 1/2 tbsp Ginger paste
  • 1/2 tbsp Garlic paste
  • 1 Big onion chopped
  • 2 Carrots sliced into 2 inch sticks
  • 100 Gram beans chopped
  • 50 Gram spring onion chopped
  • 3 Eggs
  • Salt to taste
  • 1/2 Tbsp white pepper powder
  • 2 Tbsp tomato sauce
  • 2 Tbsp soya sauce
  • 1/2 Tbsp pepper sauce
  • 1/4 Tbsp vinegar
  • 6 Tbsp vegetable oil

Method

Step 1

Cook the noodles as per instruction on the packet. I cook noodles as below. Put noodles to 12 big cups of boiling water and allow to cook for 2 minutes. Drain water with a sieve and pour some cold water to stop noodles from overlooking. Grease noodles with little corn oil to avoid noodles from sticking to each other.

Step 2

Meanwhile beat eggs with salt to taste. Heat 2 tbsp oil and add beaten egg. Whisk or stir continuously to make scrambled egg. Once fried, takeout from fire and keep aside.

Step 3

Heat pan and add 4 tbsp oil. Sauté ginger-garlic paste and onion for 1/2 minute. Add beans and allow to cook for 1 to 2 minutes. Then add carrots and cook for 1 minute.

Step 4

Add all different sauce one by one and then add Maggi masala. Mix well.

Step 5

Add scrambled egg and pepper powder followed by noodles. Mix all ingredients well with noodles.

Step 6

As a final step, add vinegar and chopped spring onion for garnishing. Stir well.

Step 7

Switch off the flame and serve hot noodles with vegetable and scrambled egg with sauce of your choice.

 

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