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Pan Fried Noodles with Vegetables


Pan Fried Noodles with Vegetables is a delicious Asian recipe that is sure to be a family favorite. The crunchy texture of the noodles soaked in flavorful vegetable broth makes for a perfect delicacy to be served to your family over the busy weekdays. Easy to prepare at home, this eggetarian recipe is cooked with fresh vegetables like the mushrooms, capsicums along with the spring onions and broccoli, hence making it a complete package of a scrumptious meal.

250 gm egg noodles
100 gm mushroom
4 tablespoon vegetable oil
1 cloves garlic
2 1/2 teaspoon corn starch
100 gm spring onions
1 cup broccoli
100 gm capsicum (green pepper)
1 cup vegetable broth
1 1/2 teaspoon soy sauce
2 1/2 teaspoon water

Step 1
Place a frying pan over medium flame and pour oil in it. Once the oil is hot enough add the egg noodles to it and fry till they appear cooked. Once done transfer the noodles in a separate plate. Now, add broccoli, chopped capsicums, mushroom, spring onions along with the some oil in the same frying pan. Fry them until they are properly cooked and then turn off the gas knob. Keep them aside.

Step 2
Now, place a cooking vessel over medium flame and add the vegetable broth, cornstarch and crushed garlic to the pan. Mix well and water to it along with soy sauce and boil over medium flame for minimum 15 minutes.

Step 3
After 15 minutes add the cooked vegetables in the pan and cook with the broth for another 10 minutes over medium flame. Turn off the gas knob after 10 minutes and pour this over the egg noodles and serve hot.