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Vineetha Sush

Chinese style Noodles with Vegetables and eggs


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Rate this recipe 3.3/5 (127 Votes)


  • Noodles - 400 gm
  • Ginger - minced - 1 tbs
  • Garlic minced - 1 tbs
  • Onion - 2 (sliced lenghtwise )
  • Spring onions - 5 ( chop white and green separately)
  • Shredded cabbage - 2 cups
  • Carrot - 2 large ( chopped lenghtwise )
  • Soya sauce - 5 tbs
  • Chilly garlic sauce - 4 tbs
  • Worcestershire sauce - 2 tbs
  • Salt
  • Pepper
  • Sesame oil
  • Eggs - 2
  • Green pepper/ Capsicum- 1 large ( chopped lenghtwise )


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget


Step 1

In a big saucepan boil water with salt and 1 tbs of oil. Add noodles to the boiling water and cook for 3 minutes or until done. Drain the water and rinse it with cold water. Add 2-3 tsp of oil to cooked noodles, mix well and keep it aside.

Step 2

In a big wok and 2-3 tbs of oil and add minced ginger and garlic. Fry for 2-3 minutes.

Step 3

Add sliced onions, whites of spring onion and saute on a medium high flame till soft and brown.

Step 4

Add shredded cabbage, carrot, all the sauces, salt and pepper and cook the veggies until they are 3/4 th cooked.

Step 5

Make a well in the middle of wok and break 2 eggs. Scramble the eggs in the well and mix it with rest of the veggies.

Step 6

Finally add green pepper/ capsicum and green of spring onion and cook for few minutes.

Step 7

Finally add cooked noodles, give it a mix until noodles are coated in the veggies.Check the salt and turn off the flame.


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