Boil water in a wide pan with a tsp of oil and 1/2 tsp of salt. When water starts boiling, add the noodles and cook for 4-5 minutes stirring occasionally or as instructed in the pack. Make sure not to overcook the noodles.
Drain the water completely from the noodles and run cold water through the noodles to prevent it from sticking together. Add a tsp of oil and toss noodles. Keep it aside.
Wash and cut beans and carrot into thin pieces lengthwise.
Grind ginger, garlic, red chillies and onion to a fine paste.
Crack eggs and pour it into a cup, add a little salt to it, slightly mix it with a fork and keep it ready.
Par boil carrot and beans with a little salt. Drain the water and keep it aside.Vegetable should be crunchy. You can even saute it separately and add instead of boiling it.
In a pan, heat 4 tsp of oil, add chopped onions and saute until onions turn transparent. Add a little salt while sauteing onions.
Cooking the masala well is important otherwise you will get the raw flavor of the onion.
Check for seasoning and serve hot with tomato ketchup or any side dish like gobi manchurian.
Note – You can add cabbage and capsicum also but make sure that you do not overcook the vegetables.
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