Egg Noodles

Noodles are Chinese food and widely accepted across the world. Chinese cuisines have found great place in India and we Indians really love it. You can find street stalls selling Chinese food everywhere in India and almost every restaurant in India serve Chinese food. We Indian love Chinese food with an Indian touch.

Ingredients:

Noodles  - 200 grams

Egg  - 3 pieces

Onion (finely chopped)  - 2 medium

Tomato chopped  - 200 grams

Bell peppers  - 2 pieces (you can use of all the three colors, but remember the total amount should not be more than 2).

Carrot  - 1 medium size

Cabbage  -  ½ small

French beans (chopped)  - 12-14 pieces

Garlic (finely chopped)  - 4 cloves

Red chili powder  - 1 teaspoon

Turmeric powder  - ½ teaspoon

Tomato ketchup  - 1 table spoon

Soya sauce  - 1 teaspoon

Green chili sauce  - ½ tablespoon

Oil 2 tablespoon

Salt to taste

Mustard oil 1 tablespoon (optional)

Method:

Heat enough water. Add salt and noodles in it. Cook for 8-10 minutes or till the noodles are perfectly cooked. Take out one strand and check if it is cooked or not. Add one tablespoon oil in boiling noodles. Mix and drain excess water. Run through cold water to avoid over cooking of noodles.

Add a tablespoon of mustard oil in a pan. When it is enough hot and you can smell the oil then add onions. Add salt and cook for a minute. Add a handful of chopped green bell pepper. Cook for 3 minutes and then add eggs. Cook for 4-5 minutes and keep stirring. When eggs are cooked take it out and keep aside.

Put oil in a pan and add finely chopped garlic cloves. Saute for a minute. Add onion and cook for 2-3 minutes or till it becomes transparent. Add red chili powder, turmeric powder and salt. Cook for 2 minutes.

Now add all the vegetables (bell pepper, carrot, French beans and cabbage). Mix and cook for 5 minutes. Add water and cook for 10 minutes on slow heat.

Now add tomato ketchup, green chili sauce and soya sauce. Add cooked eggs and mix. Cook for 2 minutes and add a teaspoon of sugar and Cook for another minute.

Add cooked noodles. Now cook for 2 minutes on slow heat.

Serve hot.

P.S. I had used mustard oil because it balances the pungent smell of eggs. Instead of that you can use refined oil as well.