Quick Vegetable Noodle Recipe – Egg & Whole Wheat Indian Style

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Noodle Recipe – Egg & Whole Wheat Indian Style

Introduction

Okay, let’s be real – sometimes you just need a quick, comforting meal, right? This vegetable noodle recipe is my go-to when I’m short on time but still craving something flavorful and satisfying. I first made this when my kids were little and needed something they’d actually eat (and enjoy!). It’s a fantastic blend of Indian spices with the simplicity of noodles, and it’s become a family favorite. It’s quick, easy, and totally customizable – perfect for a busy weeknight!

Why You’ll Love This Recipe

This isn’t your average noodle dish. We’re taking simple noodles and elevating them with a vibrant Indian-inspired vegetable stir-fry and a touch of protein from scrambled eggs. It’s a complete meal in under 30 minutes, packed with veggies, and bursting with flavor. Plus, using whole wheat noodles adds a little extra goodness. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 100 grams whole wheat flat noodles
• 2 tbsp olive oil
• ½ cup diced onions
• 1 tbsp ginger-garlic paste
• 2 tbsp curry masala
• 2 tsp red chilli powder
• ½ cup chopped carrots
• ½ cup thinly sliced snap beans
• ½ cup chopped cabbage
• ½ cup diced capsicum
• 1 medium chopped tomato
• 2 eggs
• Spring onions, for garnish
• Ketchup, for serving (optional, but my kids love it!)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Whole Wheat Noodles: Benefits & Alternatives

I love using whole wheat flat noodles (about 100 grams) because they’re a bit healthier and have a lovely texture. You can easily find them in most supermarkets now. If you can’t find whole wheat, regular wheat noodles work just fine! Rice noodles are a great gluten-free option too (more on that later!).

Curry Masala: Regional Variations & Blends

Curry masala is the heart of the flavor here. I usually use a North Indian style curry masala, but feel free to experiment! Different regions in India have their own unique blends. MDH and Everest are popular brands, but use your favorite. About 2 tablespoons gives a lovely warmth.

Olive Oil: Can I Substitute?

Olive oil (2 tbsp) adds a nice flavor, but you can absolutely substitute it with any neutral cooking oil like sunflower or vegetable oil. It won’t drastically change the taste.

Vegetable Choices: Customization Options

This recipe is super flexible when it comes to veggies. Feel free to swap in whatever you have on hand! Broccoli, peas, mushrooms, or even spinach would all be delicious. About 2 cups of chopped vegetables total is a good guideline.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your noodles according to the package instructions. Drain them well and set aside. We don’t want soggy noodles!
2. Heat the olive oil in a large pan or wok over medium heat. Add the diced onions and sauté until they become translucent – about 3-4 minutes.
3. Now, add the ginger-garlic paste and fry for about a minute until fragrant. This is where the magic starts to happen!
4. Stir in the curry masala and red chilli powder. Fry for another 2 minutes, stirring constantly, to bloom the spices. Be careful not to burn them!
5. Add all your chopped vegetables (carrots, snap beans, cabbage, capsicum, and tomato) to the pan. Pour in about ½ cup of water, cover, and cook for about 5 minutes, or until the vegetables are slightly crunchy. I like a little bite to my veggies.
6. Add the cooked noodles to the pan with the vegetables. Stir everything together really well and cook uncovered for 3-4 minutes, allowing the noodles to absorb all those lovely flavors.
7. While the noodles are cooking, scramble the eggs in a separate non-stick pan. Once cooked, fold them into the noodle mixture.
8. Finally, garnish with chopped spring onions and serve hot with a side of ketchup, if desired.

Expert Tips

• Don’t overcook the noodles! They’ll continue to cook a bit in the pan with the vegetables.
• If the mixture seems too dry, add a splash more water.
• For extra flavor, add a squeeze of lemon juice at the end.

Variations

• Vegan Adaptation: Skip the eggs! It’s just as delicious. You could add some crumbled paneer (Indian cheese) for extra protein if you like.
• Gluten-Free Adaptation (Noodle Options): Use rice noodles or gluten-free noodles. Make sure your curry masala is also gluten-free.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. Start with 1 tsp if you’re sensitive to spice.
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time!

Serving Suggestions

This noodle dish is fantastic on its own, but it also pairs well with a side of raita (yogurt dip) or a simple salad. My family loves it with a dollop of ketchup – don’t judge!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Can I make this noodle recipe ahead of time?

You can prep the vegetables ahead of time and store them in the fridge. However, it’s best to cook the noodles and assemble the dish just before serving for the best texture.

What vegetables work best in this noodle recipe?

Really, any vegetables you like! Carrots, beans, cabbage, capsicum, and peas are all great choices.

Is it possible to make this recipe without eggs?

Absolutely! It’s delicious without eggs. You can add some tofu or paneer for extra protein.

What is the best way to prevent the noodles from sticking together?

Make sure to cook the noodles according to the package instructions and drain them well. Adding a little oil to the noodles after draining can also help.

Can I adjust the spice level to suit my preference?

Definitely! Start with a smaller amount of red chilli powder and add more to taste.