Monday, 3 December 2018

Recipe 50: Egg & Veggies Noodles

Noodles are a favourite of all ages.

It can be eaten as it is with the instant taste maker or made with vegetables and meat.

I love noodles but sometimes the hunger doesn't allow me to make the elaborate one which involves boiling noodles, preparing vegetables, adding sauces and then coming up with Chowmein!

So, those days I make instant noodles with the addition of vegetables and eggs, just to feel less hesitant of eating unhealthy packaged food.

So, here is my favorite recipe of instant noodles done the healthier way!

Ingredients for 2 Servings:

  1. 3 packets of instant noodles
  2. 3-4 medium size chopped carrots
  3. 10 spring onions chopped
  4. 2 eggs
  5. 1 tbsp. black pepper powder
  6. 2-3 tbsp. tomato ketchup
  7. Salt to taste


In a pan, heat some oil.
Add the carrots and spring onions.
Sauté on high heat for a minute.
Add salt and black pepper powder.
Do not cook veggies till they becomes too soft.
Add 2 beaten eggs.
Mix rigorously on high heat and mixture must resemble scramble eggs.
Add tomato ketchup.
When the raw smell of the eggs stops transfer mixture to a bowl.
In a same utensil, add half a litre water or less.
After it comes to a boil, add noodles and the taste makers.
Cook for 2-3 minutes.
Add the prepared egg-veggie mixture.
Stir for a minute.
Serve warm.


  • The vegetables can be customised. You can add onions, mushroom, french beans, potato, zucchini, etc.
  • Eggs can be replaced with crushed paneer/cottage cheese.

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