Egg Schezwan Noodles
Egg schezwan noodles is an easy and delicious hot and spicy noodle recipe with eggs and vegetables. This is an Indian Chinese noodle recipe and gets ready within 20 minutes. This can be cooked for lunch or dinner. You can even pack it in the tiffin box. Also find how to make schezwan egg noodles YouTube video below.
Servings 4 People
Ingredients
- 2 packet thin noodles
- 3 eggs
- 2 medium sized onion finely chopped
- ½ cup spring onion greens chopped
- 3/4 cup capsicum julienned
- 1/2 cup carrot julienned
- 10 French beans chopped
- 8 garlic pods minced
- 4 tablespoon Schezwan sauce
- 1 teaspoon black pepper powder
- 1 tablespoon rice vinegar
- 6 tablespoon oil or as needed
- To taste salt
Instructions
- In a pan, add oil. After oil gets heated, crack eggs one by one, add black pepper powder and little salt and scramble. Keep aside.
- Boil 4 cups water, add noodles, 1/4th teaspoon salt and 1 tablespoon oil and cook as per package instructions.
- After boiling, drain noodles on a colander and pass some clean drinking water. This ensures that noodles don’t become sticky and removes starch.
- Heat a kadai or wok and add 3 tablespoon oil.
- After oil gets heated, add finely chopped garlic.
- When garlic turns aromatic, add chopped spring onion and sauté for 2 minutes.
- Add chopped onion and sauté till it turns pinkish.
- Add all vegetables (capsicum, carrot and French beans) and sauté till the vegetables are cooked but slightly crispy.
- Add Schezwan sauce and mix well.
- Add scrambled eggs, salt to taste and mix.
- Add boiled noodles in batches and toss.
- Add rice vinegar and toss.
- Garnish with chopped spring onion greens.
- Serve hot.
Video
Notes
- Add little oil while boiling noodles. This ensures that noodles don’t become sticky on cooking.
- Pass cold drinking water through the noodles after cooking. This ensures that noodles don’t stick to each other.
- After cooking the vegetables and adding the sauce, add cooked noodles in batches and toss.