Egg Noodles in Spicy South Indian Flavour

 

          Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

          So check out my version of a healthy Bajra Noodles made with lots of  veggies and scrambled eggs. I added some sambar powder and idli Podi for a spicy South Indian flavour. You can simply omit the egg for a veg. version. So dish out this colourful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this yummy one-pot comfort food.

• 1 packet bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum, baby corn, mushroom)
• 1/4 cup boiled black chickpeas
• 2 eggs, beaten well with a pinch of salt & red chili flakes
• 2 tbsp. oil + 1 tsp. oil
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 stock cube, crushed
• 1 tbsp. sambar powder
• 1 tbsp. idli podi 
• 1 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside. 

          Heat remaining oil and sauté the onion, garlic, green chilies, curry leaves and asafoetida till translucent. 

          Add the beans, carrot and baby corn. Mix well and sprinkle some water. Cover and cook till it is fork tender.

          Now add the capsicum, mushroom, boiled chickpeas and the stock cube. Combine everything well and stir fry for 1 minute on high flame.

          Add the boiled noodles, followed by the sambar powder, idli podi and red chili flakes. Mix well and add in the scrambled eggs. 

          Give it a toss and switch off the flame. Garnish with coriander leaves and enjoy. 

                        Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside. 

                     Heat remaining oil & sauté the onion, garlic, green chilies, curry leaves &                                           asafoetida till translucent. 

                     Add the beans, carrot & baby corn. Mix well & sprinkle some water. Cover 

                     and cook till it is fork tender.

                 Add capsicum, mushroom, boiled chickpeas & the stock cube. Mix well and 

                 stir fry for 1 minute on high flame.

                                 Add the boiled noodles, 

                     followed by the sambar powder, idli podi and red chili flakes. Mix well.

                      Add the scrambled eggs. Give it a toss & garnish with coriander leaves.