Street-Style Egg Noodles with Veggies

 

Spicy, smoky, and packed with flavors—these Street-Style Egg Noodles bring the true roadside taste to your kitchen. Tossed with crunchy veggies, scrambled eggs, and a hint of chili flakes, this recipe is perfect for a quick dinner, evening snack, or even a tiffin treat.

 

Ingredients

·        200 g noodles (boiled, drained, tossed with a few drops of oil)

·        2 eggs, lightly beaten

·        ½ cup cabbage, shredded

·        1 onion, sliced

·        1 tomato, sliced

·        ½ cup capsicum, julienned (optional)

·        2–3 garlic cloves, chopped

·        1 tsp soy sauce

·        1 tsp chili sauce

·        ½ tsp vinegar

·        1 tsp tomato ketchup (optional)

·        ½ tsp black pepper powder

·        ½ tsp red chili flakes

·        Salt, to taste

·        2 tbsp oil

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Method

1.     Prepare noodles: Boil noodles as per packet instructions, drain, and toss with a little oil to avoid sticking.

2.     Scramble eggs: Heat oil in a wok or kadhai. Add beaten eggs, scramble lightly, and set aside.

3.     Sauté veggies: In the same wok, add chopped garlic, onion slices, and stir-fry on high flame. Add cabbage, capsicum, and tomato. Toss for 2 minutes—keep them crunchy.

4.     Add sauces & spices: Mix in soy sauce, chili sauce, vinegar, ketchup (if using), black pepper, salt, and chili flakes. Stir well.

5.     Combine: Add boiled noodles and scrambled eggs. Toss everything together on high heat for 2–3 minutes until noodles absorb the sauces and get that smoky “street-style” flavor.

6.     Serve hot: Garnish with extra chili flakes or spring onions.