Mixed Vegetable and Egg Noodles.

During my pregnancy days every afternoon I had to brainstorm as what to eat for lunch. As I ate alone so I hardly felt like cooking. Generally my meal comprised of milk, cornflakes, an apple or sand witch. But my doctor advised me to eat healthy and being an eggitarian I had to be careful to cook with nutritious and healthy ingredients. Mostly I opted for a one-dish meal with lots of vegetable, eggs, soy granules, mushrooms etc.

Now as MIL has left and with hubby in office this Monday both Maa and me didn’t feel like cooking. So I recreated one of those lonely meals for us, and like those pregnancy days we had our noodles with glasses of mango Tang. It was quite filling, tasty and quick.

Mixed Vegetable and Egg Noodles

Ingredients

Noodles: ½ packet; I used Ching’s secret egg noodles.
½ onion: thinly sliced
4 cloves of garlic: chopped
2 green chilies:
1 dried red chilly: deseeded and chopped
1 small potato: thinly sliced
½ carrot: thinly sliced
½ cup chopped cauliflower
8 nos. French beans: chopped
½ small capsicum: thinly sliced
6-8 mushrooms: chopped; I used oyster mushroom
Some spring onion: chopped
1 egg
1-tablespoon soy sauce
1-tablespoon chili sauce
1-tablespoon vinegar
Salt

pepper powder: 1/2 tsp

Method:
In a big pan boil water with salt and few drops of oil. Cook the noodles as per instruction in the packet. 

 

Heat oil and scramble the egg with salt. Keep it aside.

Heat oil in a pan. Add the green chilies and chopped garlic.

When the aroma comes add the onion and fry till translucent.

Now add the veggies one by one…potatoes, beans, carrots and cauliflowers.Fry with a pinch of salt.

Once the potatoes are soft add the capsicum and mushroom and let it cook for another couple of minutes.

Now add all the sauces and mix well so that it evenly coat the vegetables.
Add the noodles and mix.

add pepper powder. Check seasoning.Serve hot with scrambled egg, chopped spring onion and chopped red chilies.