
Egg Noodles
Ingredients:
- 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:
- 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.
- Prepare scrambled eggs and keep it aside.
- 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.
- Add chopped vegetables and continue to fry.
- Transfer the boiled noodles into the pan and fry with venigar, ajinomoto and sugar, until golden brown colour appears.
- 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)
- 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.
- Then serve it hot with tomato pichku and raw onion slices.
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