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Egg Noodles Recipe

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Adjust Servings:
2 ½ cups boiled noodles
¼ cup vegetables, finely chopped (carrot, capsicum, cabbage)
1 tsp soya sauce
½ tbsp tomato sauce
½ tsp vinegar or lemon juice
2 eggs
2 tsp finely chopped garlic
1 onion, chopped
½ tsp pepper powder
2 tbsp oil

Nutritional information

139.68 g
37.85 g
101.99 g
1072 mg
1238 mg

Egg Noodles Recipe

  • Eggetarian
  • Veg
  • 30 mins
  • Serves 4
  • Easy



Evening meals can be challenging to cook if you are working in a regular day job or even a homemaker. Regular rice, rotis and curry can get boring. If you are bored eating the same dishes, go Chinese! There is probably one or two percent of people who may not like Chinese food. When you hear Chinese, the first thing perhaps pops into your head is – noodles. There are so many variations for one dish, but one of the best is egg noodles. While preparing the basic noodles is the same for almost all dishes, egg noodles too can be prepared with different methods.

Health Benefits

Egg is rich in high quality protein. The protein in eggs keeps muscles working well. It has vitamins and minerals that are needed for the regular functioning of cell, brain, nervous system. It helps in a healthy pregnancy. It promotes good eyesight. It also promotes healthy skin and prevents the breakdown of body tissues

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How to make Egg Noodles

  • Heat ½ tsp of oil in a pan. Break the eggs and add a pinch of salt and pepper powder.
  • Scramble the egg till it is cooked and keep it aside.
  • Add 1 ½ tbsp oil to the pan, add garlic and onion and fry it for 2 mins.
  • Then add finely chopped vegetables to it.
  • Sprinkle little water to let the vegetables get cooked.
  • On high flame, add soy sauce and stir well.
  • Then add tomato sauce, salt (as required), pepper powder and mix well.
  • Stir entire mixture well until vegetables get mixed with the sauces properly.
  • Add scrambled egg and mix it.
  • Add boiled noodles and mix well with the sauces and vegetables.
  • Toss the noodles for 2mins, squeeze the lemon or vinegar and serve hot into the plates.


Udon, the wheat noodles in Japan were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century.

Noodles were often made from wheat dough. It became a staple food for the people of the Han dynasty.

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