Mushroom Egg Noodles 

Noodles the most favorite snack for kids, this won’t take much time of yours to prepare this dish. By adding veggies to this dish in this way you can make your kids to have all the veggies in this form. It is simple recipe and this can be served best with tomato ketchup. 

Ingredients: 

Long hakka noodles 

Mushrooms – 1/2 cup

Eggs – 3

Graded carrot – 1 cup

Capsicum – 1/2 cup

Chillies – 3

Coriander leaves – for garnishing 

Tomato ketchup – 2tsp

Soya sauce – 1tsp

Oil – 2tsp

Salt – 1tsp

Coriander powder – 1tsp

Garam masala – 1/2tsp

Noodles masala – 1tsp

Lemon – 1

Preparation Method:

First we have to boil noodles in some water and also add few drops of oil so that the noodles will not be sticky.  Once it is boiled keep them aside by draining the water from it and add some cool water on to it to avoid the stickiness within the noodles. We will do this process as noodles releases the started from them and that starch will lead to stickiness within the noodles.

Next we will heat the oil in the pan and then we will add our veggies to the pan. Let’s start with Chillies then add capsicum, Graded carrot, mushrooms. Once all the veggies are added we need to add salt and stir it till veggies looses raw smell. This might take 5minutes . Once all the veggies are cooked we have to add eggs and mix the veggies well. Cook it on medium temperature for about 5minutes.

Once all the veggies and egg are cooked we need to add coriander powder, garam masala, noodles masala and give it a mix. Then after 2minutes we will need to add tomato  ketchup and Soya sauce. Then we can add noodles to the pan. Mix all the mixture and noodles well. Make sure this should be a perfect mix between veggies and noodles. And keep it on medium flame for about 5minutes. Then add the lemon juice and coriander leaves for garnishing. Now our mushroom egg noodles are ready to serve, you can now dishout the noodles and can be served with tomato ketchup. 

Thank you, keep watching all our recipes.. 🙂 

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