Vegetable Egg Noodles Stir Fry2012-11-17
- Yield : 1 Bowl
- Servings : 4nos
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
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.
- 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
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.
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.
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.
Add all different sauce one by one and then add Maggi masala. Mix well.
Add scrambled egg and pepper powder followed by noodles. Mix all ingredients well with noodles.
As a final step, add vinegar and chopped spring onion for garnishing. Stir well.
Switch off the flame and serve hot noodles with vegetable and scrambled egg with sauce of your choice.
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