Healthy Indian-Style Egg Noodles

Ingredients (2 servings)

Main:

• 150 g whole wheat or millet noodles (or egg noodles)
• 2 eggs
• 1 tbsp sesame oil or olive oil
• 1 small onion, thinly sliced
• 1–2 garlic cloves, minced
• ½ inch ginger, finely chopped
• 1 green chili, slit (optional)
• 1 small carrot, julienned
• ½ cup capsicum (mixed colors), sliced
• ½ cup cabbage, shredded
• 2 tbsp spring onions, chopped (for garnish)

Sauce (mix in a bowl):

• 1 tbsp low-sodium soy sauce
• 1 tsp vinegar or lemon juice
• 1 tsp chili sauce (adjust to taste)
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• ½ tsp honey or jaggery (balances flavors)

🔪 Method

1. Boil the noodles
   • Cook according to packet instructions until just done (al dente).
   • Drain and toss with a few drops of oil to prevent sticking.
2. Scramble the eggs
   • Heat ½ tbsp oil in a wok or large pan.
   • Beat eggs with a pinch of salt and pepper, add to the pan, and scramble lightly.
   • Remove and set aside.
3. Stir-fry the veggies
   • In the same pan, add the remaining oil.
   • Sauté garlic, ginger, and green chili for 20–30 seconds.
   • Add onion, carrot, capsicum, and cabbage.
   • Stir-fry on high heat for 2–3 minutes so they stay crisp.
4. Combine everything
   • Add the boiled noodles, scrambled eggs, and sauce mixture.
   • Toss well for 2–3 minutes until evenly coated and heated through.
5. Finish & serve
   • Sprinkle spring onions on top.
   • Serve hot, optionally with a squeeze of lime or a side of chili vinegar.