Easy Homestyle Egg Noodles with Vegetables
35 minutes
1752 reads
About Easy Homestyle Egg Noodles with Vegetables
Craving a quick and satisfying bite? These homestyle egg noodles are bursting with flavor and perfect for a speedy lunch or a comforting snack. Imagine tender noodles, fresh vegetables, and fluffy scrambled eggs, all coated in a savory, irresistible sauce.This simple recipe is a weeknight game-changer, ready in minutes. Whether you're rushing through a busy evening or enjoying a lazy weekend, this dish offers a warm, satisfying hug in a bowl.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Noodles
- 0.5 package Egg Noodles
Vegetables
- 1 bowl Vegetables (such as carrots, and onions), bell peppers, chopped, mixed, peas
Other Ingredients
- 2 Large Eggs
- 2 tbsp Soy Sauce
- 1 tbsp Noodle Masala (optional)
- 1.5 tsp Salt or to taste
- 1 tbsp Vegetable Oil
- 2 clove Garlic minced
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside. This ensures the noodles are perfectly cooked and ready to absorb the flavorful sauce.
- In a separate pan or skillet, whisk the eggs together. Heat a little oil over medium heat and add the whisked eggs. Scramble the eggs until they are lightly set but still moist. Remove from the pan and set aside.
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Add the chopped mixed vegetables to the pan and stir-fry for 2-3 minutes until they are slightly softened but still retain some crunch. This quick stir-fry helps to preserve the nutrients and vibrant colors of the vegetables.
- Add the soy sauce, noodle masala (if using), and salt to the pan. Stir well to combine.
- Add the cooked noodles and scrambled eggs to the pan with the vegetables and sauce. Toss everything together until the noodles are well coated and heated through.
- Serve the egg noodles immediately. Garnish with chopped fresh herbs, such as cilantro or parsley, if desired.
Recipe Notes
Good To Know
- For authentic street-style texture, stir-fry your boiled noodles in a hot wok for 2-3 minutes before adding the eggs and veggies—this helps achieve a slightly crispy, smoky finish.
- If you like a spicier kick, sauté a teaspoon of schezwan sauce or chopped green chilies with your veggies before adding the eggs.
- To keep the eggs soft and fluffy, scramble them separately and fold them into the noodles at the very end rather than cooking them directly with the veggies.
Expert Tips
- Customize your noodles: Add different proteins like shredded chicken, tofu, or shrimp for a heartier meal.
- Balance the flavors: A squeeze of fresh lime juice or a drizzle of sesame oil at the end can enhance the overall taste.
- Don't overcook the noodles: Aim for a slightly firm texture, as they will continue to cook a bit in the residual heat.
Storage Instructions
- Leftover egg noodles can be cooled, packed into airtight containers, and refrigerated for up to 2 days; reheat in a hot pan with a splash of water or soy sauce for best results.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 1gProtein: 13gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1710mg
Geeta Biswas
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5 Comments
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This looks so good! Appreciate the share.
Looks incredible! Thanks for the details.
Great recipe! I’m eager to try it.
Such a tempting dish! Thank you.
I’m in love with this recipe already!