Egg Noodles Recipe-How to make Egg Veg Noodles-Indian Style

I learn’t this recipe long time back from a friend. I am not a big fan of eggs but I do prepare a few egg dishes for my kids as they like it very much. This noodles is very easy to make and is popular among kids and adults alike. Today we will learn how to make Indian Style Egg noodles with vegetables following this easy recipe.

Egg Noodles Recipe-Indian Style


Prep Time : 10 mins | Cook Time : 20 Mins | Serves: 3
Recipe Category: Breakfast-Dinner
Recipe Cuisine: Indo-Chinese

 Ingredients needed

   Chinese Noodles -1 packet 
   Onion -1
   Beans -7-8
   Carrot -1
   Tomatoes -3
   Spring onion greens- 1/4 cup chopped
   Tomato sauce -2 tbsp
   Eggs-2
   Oil -4 tsp
   Salt as needed
   Pepper powder to taste

   For the Grinding

   Ginger – inch piece
   Garlic cloves -5
   Red Chillies -5
   Onion -1/2 an onion

Preparation


Boil water in a wide pan with a tsp of oil and 1/2 tsp of salt. When water starts boiling, add the noodles and cook for 4-5 minutes stirring occasionally or as instructed in the pack. Make sure not to overcook the noodles.

Drain the water completely from the noodles and run cold water through the noodles to prevent it from sticking together. Add a tsp of oil and toss noodles. Keep it aside.


Wash and cut beans and carrot into thin pieces lengthwise.

Grind ginger, garlic, red chillies and onion to a fine paste.

Crack eggs and pour it into a cup, add a little salt to it, slightly mix it with a fork and keep it ready.


Par boil carrot and beans with a little salt. Drain the water and keep it aside.Vegetable should be crunchy. You can even saute it separately and add instead of boiling it.

Recipe Instructions 

In a pan, heat 4 tsp of oil, add chopped onions and saute until onions turn transparent. Add a little salt while sauteing onions.

Then add chopped tomatoes, salt needed and cook until tomatoes become mushy. Add the ground paste and cook until the raw flavor of the masala goes.


Cooking the masala well is important otherwise you will get the raw flavor of the onion.

Once the masala is well cooked add spring onion greens, par boiled vegetables, cooked noodles and tomato sauce. Mix everything well.

Move the noodles to the side of the pan. Heat a tsp of oil and add the egg mixture as shown in the picture below. When the egg starts to get cooked, stir it with a spatula and prepare egg scramble. Add pepper powder to taste.Take two large forks and toss the noodles, so that everything gets mixed well. You can also prepare egg scramble in a separate pan and add to the noodles.


Check for seasoning and serve hot with tomato ketchup or any side dish like gobi manchurian.

Note – You can add cabbage and capsicum also but make sure that you do not overcook the vegetables.

Instead of the ground paste, you can add finely chopped garlic and ginger and use red chilli sauce instead of red chillies. Add chopped ginger and garlic along with the onions and saute it. Add red chilli sauce after adding the vegetables.

Out of the 200 grams packet, I kept some aside and used the rest. I would have used approximately 160 grams of uncooked noodles for this recipe.

More Noodles and egg recipes

Egg Fried Rice

Vegetable Noodles

Hakka Noodles 

Schezwan Noodles  

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