Egg noodles recipe


I had shared an easy and quick recipe of noodles without tomato sauce and ajinamoto. Veggies can be of your choice. This is a homely recipe of indo Chinese egg noodles. 

Egg noodles is a good option for kids Lunch.

In a wide wok or skillet heat oil add onion, spring onions, carrots toss well.

Saute onion and veggies, add salt and pepper.

Add Venigar, mix well. In a separate pan fry egg add to the veggies. Once the veggies done. simmer to a low flame.

In a separate utensil, boil water add 2cakes of noodles add a little oil. Cook the noodles.
Cook the noodles drain and rinse with cold water. Keep aside.
Add the noodles to the veggies and egg. Toss well with the help of fork.
Tasty noodles ready to serve.

You can use your favorite veggies  like cabbage, bell peppers, broccoli, beans or peas.
Sliced onion 1
Spring onion half bunch
Carrots 2
Eggs 2
Egg noodles 2 cake
Salt as needed 
Venigar 1 tsp 
Soya sauce 1/2tsp

  • Cook noodles in ample amount of water. Add salt and little oil. 
  • Rinse and drain noodles in a cold water. Keep aside. 
  • In a wide bottom pan or wok heat oil add onions saute for 3_4 minutes. Add carrots, spring onion saute till half done. 
  • Add pepper, salt,  Venigar and soya sauce. Toss well. 
  • In a separate pan fry the scramble eggs add to the veggies. 
  • Add the cooked noodles toss well on a high flame. That lends to a smoky aroma of veggies. 
  • Serve hot or warm. 

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