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Egg Noodles Homemade Chinese

egg noodles


250 gm parboiled fresh noodles

1 cup chopped Cabbage, Carrot & Capsicum
1 cup sliced onion

2 teaspoon powdered black pepper

1 cup sunflower oil

3 egg
salt as required

2 tablespoon soy sauce, Chili sauce & tomato sauce.


Boil water, add noodles. Let it boil for 3 – 4 mins till cooked. Drain and keep aside.

Heat 1/2 tsp oil in a pan, then break the egg and scramble it with a pinch of salt and pepper. Keep aside.

Heat remaining oil in the same pan. Add chopped garlic, onions and fry for 2 mins. Then add the finely chopped vegetables.(Carrot, Cabbage, Capsicum)

Sprinkle water to let the vegetables get cooked without losing the crunchiness.

On high flame, add soya sauce, Chili sauce & Tomato sauce and stir well.

Now add boiled and drained noodles to the pan and mix well with sauces and vegetables.

Add scrambled egg and give a quick stir.

Toss the noodles for 2 mins.
Sprinkle the spring onion on it and serve hot.

Share and Enjoy !

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