Egg and Vegetable Noodles

Ingredients

 

Noodles – (as required)

Onion sliced thinly lengthwise-1 no.

Capsicum sliced thinly lengthwise – ½ of a whole capsicum

Carrots sliced thinly lengthwise – 1 no.

Egg – 2 nos.

Celery sliced thinly lengthwise – 1 stick

Tomato Sauce – 2 tbsp

 Soya sauce – 2 tbsp

Olive oil – 2 tbsp

Salt to taste

Water – about 3 cups

Method

     

Cook the noodles with salt, water and a little oil in a deep bottomed pan. When cooked fully, drain away the excess water. Run cold water through the noodles. Again drain away the excess water. Keep it aside. In a pan, add oil, onions; let it to change color a little. Then add in the carrots, capsicum and celery. Let it to cook by gently mixing well. Pour in the eggs along the side of the pan and see to it that it doesn’t get stuck to the pan. When the egg cooks through, mix all the vegetable together. Add in the tomato and soya sauce. Mix gently together. When fully cooked, do serve hot.