Egg Vegetable Noodles Recipe

Usual noodles given a flavor of scrambled eggs along with a variety of vegetables makes a complete meal.

Nutritional info

  • 4.5 gm
    Protein
  • 8.0 gm
    Total Fat
  • 3.7 mg
    Vitamin C
  • 18.2 mg
    Calcium
  • 0.9 mg
    Iron
  • 12.0 gm
    Carbohydrate
  • 147.8 kcal
    Energy
  • 138.0 mcg
    Vitamin A
  • 0.5 mcg
    Vitamin B12

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20.0 Gm(20.0 gm) Spaghetti

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0.13 Julienne Cup(14.0 gm) Capsicum

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2.0 Chopped Tbsp(12.0 gm) Onion

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0.13 Julienne Cup(13.0 gm) Carrot

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1/2 Chopped Cup(28.0 gm) Spring Onion

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1.0 Tsp(5.0 gm) Ginger Garlic Paste

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1.0 Tsp(4.0 ml) Vinegar

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1/2 Powder Tsp(1.0 gm) Black Pepper

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1/4 Tsp(1.0 gm) Salt

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2.0 Tsp(5.0 ml) Oil

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100.0 Ml(100.0 ml) Water

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1.0 Egg Whole(45.0 gm) Egg

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1/4 Powder Tsp(0.75 gm) Black Pepper

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1.0 Tsp(3.0 ml) Oil
  • To make the noodles, take a frying pan and heat 1.5 tsp oil.

  • Add 1 tsp ginger garlic paste, 1.5 tbsp chopped onion, 1/8 cup julienne carrot, 1/8 cup julienne capsicum, 1/2 cup chopped spring onion, 1/8 tsp salt, 1 tsp vinegar and 1/2 cup of previously cooked spaghetti.

  • Toss the noodles and mix well.

  • Further, sprinkle 1/2 tsp black pepper and keep aside.

  • To make the omelette, heat 1 tsp oil in another frying pan.

  • Crack the egg over the pan carefully and sprinkle 1/4th tsp pepper on it.

  • Allow it to cook till the white sets with a runny yolk.

  • Serve hot noodles along with the omelette on top.