Sunday, March 15, 2009

veg egg noodles

Vegetable & Egg Stir Fried Noodles Recipe  

Prep & Cooking Time: 25-30 mts

Serves 4 persons

Cuisine: Indo-Chinese



1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)

1/4 cup spring onions, finely chopped

2 cups julienned vegetables (carrots, beans, cabbage and capsicum)

2 eggs

1 1/2 tsp soya sauce

3/4 tbsp vinegar

pepper pwd as required

salt as required

2-3 tbsps sesame oil or peanut oil

1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Break two eggs and combine with the vegetables and place lid. On low to medium flame, let it cook for 3 mts. Scramble on high flame. Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens.

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