Vegetable & Egg Stir Fried Noodles
When I chop mixed vegetables like carrot, beans and cabbage, I usually chop more than I require so that the next day’s meal is either noodles or a casserole with mixed vegetables or a vegetable kathi roll for Nehal.
I have a huge collection of kids tiffin boxes received as take home gifts. Many a time I just gift them away or use them as vegetable storage box or to store snacks. This particular lunch box you see below is pink color which Nehal is not too keen to use. So it comes in handy to store chopped mixed vegetables.
A tasty way to incorporate eggs and vegetables to Nehal’s diet is by way of noodles. Simple and quick to prepare provided you have some chopped vegetables on hand. I sometimes pack noodles for his mid morning snack for school or as an evening tiffin.
Vegetable & Egg Stir Fried Noodles Recipe
Prep & Cooking Time: 25-30 mts
Serves 4 persons
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)
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.