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Egg Noodles

Egg Noodles


  • 8 cups of water
  • 4 blocks of noodles
  • 2 Chopped Spring onoins
  • Oil as required
  • 6 eggs
  • One big onion sliced
  • 4 Green chilli pieces
  • 2-3 chopped garlic
  • 1 carrot thinly sliced at diagonal
  • 3-4 beans chopped
  • ¼ cup cabbage pieces
  • 2 tbsp red chilli sauce
  • 2 tbsp of soy sauce
  • 4 tbsp of veniger
  • Salt as required
  • Noodle tastemaker
  • ¼ spoon sugar
  • Crushed black pepper to taste

How to cook:

  1. Boil a pot of water with ½ tbsp oil and 3 spoons salt. Cook noodles in boiling water for 3-4 minutes, only until noodles have softened, just before al dente. Drain noodles and let it cool for 5 minutes. Place noodles in a filter bowl.
  2. Prepare scrambled eggs and keep it aside.
  3. Take a wide pan add garlic (use crushed garlic for better health) fry it till you feel the fragrance. Add sliced onions, chillies and fry them well.
  4. Add chopped vegetables and continue to fry.
  5. Transfer the boiled noodles into the pan and fry with venigar, ajinomoto and sugar, until golden brown colour appears.
  6. Then add sauces in the following order Soy Sauce, Chilli Sauce and Tomato Sauce (if available schezwan sauce can be used instead of tomato sauce for better taste)
  7. Add spring onions, noodles tastemaker and lastly coriander leaves. Stir well. Remember to periodically check on the noodles and flipping it to the second side.
  8. Then serve it hot with tomato pichku and raw onion slices.

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