Egg Noodles

Egg Noodles

Ingredients

§ Noodles – 400 grams.

§ Cabbage – ¼ Cup (Finely chopped)

§ Carrot – ¼ Cup (Finely chopped)

§ Capsicum – 1 (Cut into small pieces)

§ Beans – ¼ Cup (Finely Chopped)

§ Egg-2

§ Soy Sauce – 2 tspn

§ Tomato Sauce – 2 tbsp.

§ Chili Sauce – 2 tspn

§ Pepper powder – 1 tspn

§ Salt – As needed

§ Oil – As needed

         Preparation

1.     Boil the noodles in plenty of water and with a teaspoon of oil and little salt. Remove and strain the water and slightly wash it in the running cold water. (The noodles should not be over cooked. It will turn mushy if it’s over cooked. So remove and strain when it’s just cooked).

2.     Heat oil in a wok or a kadai, add the vegetables one by one and sauté till they get soft. You can add a little salt here (keeping in mind that soy sauce which we will be adding later also has salt in it).

3.     Add the cooked noodles, tomato sauce, chili sauce, soy sauce and pepper powder. Keep the flame little high while adding the soya sauce. Add egg either scrambled or cooked (plain omelette) and cut into desired size. Mix everything well.

Note:

      For Vegetarian’s, avoid egg and use mushrooms (cut into small pieces and add with the vegetables).