Start Reading Mode
Egg Noodles Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

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
salt

Nutritional information

1618
calories
139.68 g
carbohydrates
37.85 g
protein
101.99 g
fat
1072 mg
sodium
1238 mg
cholesterol

Egg Noodles Recipe

Features:
  • Eggetarian
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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.

Trivia

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.

previous
Egg Fry Recipe
next
Egg Omelet Recipe
previous
Egg Fry Recipe
next
Egg Omelet Recipe

Add Your Comment