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INGREDIENTS


Egg Noodles

Servings - 2 - 3

INGREDIENTS
Oil - 30 milliliters
Eggs - 3
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 1 litre
Oil - 2 teaspoons
Salt - 1/4 teaspoon
Noodles - 130 grams
Oil - 30 milliliters
Garlic - 1 teaspoon
Green chili - 1 1/2 teaspoons
Spring onions - 30 grams
Onions - 55 grams
Green bell pepper - 45 grams
Carrots - 45 grams
Red bell pepper - 45 grams
Yellow bell pepper - 45 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Ketchup - 1 tablespoon
Red chili sauce - 1 tablespoon
Spring onions - for garnishing

PREPARATION


1. Heat 30 milliliters oil in a pan, add 3 eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
2. Cook for 5 - 7 minutes on medium heat or until the eggs are cooked.
3. Remove it from heat and keep aside.
4. Take a skillet, add 1 litre water, 2 teaspoons oil, 1/4 teaspoon salt, 130 grams noodles and mix it well.
5. Bring it to a boil.
6. Boil for 7 - 8 minutes on medium heat.
7. Remove it from heat and drain the noodles.
8. Heat 30 milliliters oil in a skillet, add 1 teaspoon garlic and stir for a minute.
9. Add 1 1/2 teaspoons green chili, 30 grams spring onions and mix it well.
10. Then, add 55 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 45 grams green bell pepper, 45 grams carrots, 45 grams red bell pepper, 45 grams yellow bell pepper and mix it well.
12. Cook for 8 - 10 minutes on medium heat.
13. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 tablespoon ketchup, 1 tablespoon red chili sauce and mix it well.
14. Now, add the boiled noodles, cooked eggs and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Garnish with spring onions.
18. Serve.

Veg Singapore Noodles

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Rice noodles - 190 grams
Cold water - 500 milliliters
Water - 180 milliliters
Soy sauce - 35 milliliters
Brown sugar - 1 1/2 tablespoons
Chinese cooking wine - 1 tablespoon
Sesame oil - 1 teaspoon
Mushrooms - 100 grams
Sesame oil - 2 tablespoons
Garlic - 1 tablespoon
White onions - 1 1/2 tablespoons
Onions - 50 grams
Carrots - 80 grams
Bell pepper - 270 grams
Cabbage - 60 grams
Salt - 1 teaspoon
White pepper - 1/2 teaspoon
Turmeric - 1 teaspoon
Curry powder - 2 teaspoons
Sriracha sauce - 1 tablespoon