Egg Fried Noodles
Global • Eggetarian
How to Make Egg Fried Noodles (Traditional & Healthy Version)
Egg Fried Noodles are a beloved global snack, cherished in Indian homes for their comforting flavors and quick preparation. Inspired by Indo-Chinese cuisine, this dish combines the hearty satisfaction of noodles with the protein boost of eggs and the vibrancy of fresh vegetables. Indian street food stalls, or 'thelas', across cities from Mumbai to Delhi, have popularized their own versions of egg fried noodles, often adding a spicy, tangy twist that appeals to local palates. This healthy version of Egg Fried Noodles uses whole wheat noodles and minimal oil, making it a guilt-free option for snack time or a light meal. The addition of colorful vegetables like capsicum, carrots, and cabbage not only enhances the taste but also increases the nutritional value. With the perfect balance of protein from eggs and fiber from veggies, this dish is both filling and nourishing. Ideal for busy weekdays, school tiffin boxes, or as a quick brunch, Egg Fried Noodles are truly a crowd-pleaser. Whether you’re looking for a quick evening snack or a light dinner, this recipe fits perfectly into the Indian lifestyle. The subtle blend of soy sauce, ginger, and green chilies delivers a mild heat and umami depth, making every bite satisfying. Serve it with a side of homemade chili sauce or simply enjoy it as is for a wholesome treat.
Ingredients(for 1 medium bowl (approx. 1.5 cups))
- 120 grams Whole wheat noodles (preferably atta-based, boiled)
- 2 large Eggs (free-range if possible)
- 1 small Carrot (julienned)
- 1/2 medium Capsicum (bell pepper) (thinly sliced)
- 1/2 cup Cabbage (shredded)
- 2 Spring onions (finely chopped)
- 1/2 inch Ginger (finely chopped or grated)
- 1 Green chili (finely chopped (adjust to taste)) - optional
- 1 tbsp Low sodium soy sauce
- 1/4 tsp Black pepper powder (freshly ground)
- to taste Salt
- 2 tsp Olive oil or cold pressed sunflower oil (or use sesame oil for flavor)
Instructions
- 1
Boil the whole wheat noodles as per packet instructions. Drain and rinse with cold water to stop cooking. Toss with 1/2 tsp oil to prevent sticking.
6 minutes
Do not overcook noodles; they should be just al dente.
- 2
Heat 1 tsp oil in a non-stick kadhai or wok. Crack the eggs directly into the pan, scramble lightly, and cook till just set. Remove and keep aside.
3 minutes
Scramble eggs gently to keep them soft and fluffy.
- 3
In the same pan, add remaining oil. Sauté ginger and green chili for 30 seconds till fragrant.
1 minute
Adding ginger first infuses oil with flavor.
- 4
Add spring onions (white part), carrot, capsicum, and cabbage. Stir fry on high heat for 2-3 minutes till slightly tender but still crisp.
3 minutes
Do not overcook vegetables; retain crunch for texture and nutrients.
Why This Dish is Healthy
By using whole wheat noodles and plenty of vegetables, this egg fried noodles recipe is lighter and more nutritious than traditional versions. The emphasis on fresh, colorful veggies and limited oil reduces empty calories, making it suitable for weight management and supporting metabolic health. Eggs provide sustained energy and keep you feeling satisfied, which is ideal for busy lifestyles and those tracking macronutrients for fitness or wellness goals.
This Egg Fried Noodles recipe is a balanced meal, offering a good mix of protein from eggs, healthy carbs from whole wheat noodles, and fiber, vitamins, and minerals from fresh vegetables. Eggs provide high-quality protein and essential amino acids, while the vegetables add antioxidants like vitamin C, beta carotene, and folate. The use of minimal oil and low-sodium soy sauce keeps the fat and sodium in check, making it heart-healthy. Whole wheat noodles offer complex carbs and more fiber than refined noodles, aiding digestion and keeping you full longer.
Pro Tips
- 💡Tip 1: Always use high heat for stir-frying to retain crunch and color in veggies.
- 💡Tip 2: Prepare all ingredients ahead of time for quick cooking.
- 💡Tip 3: Toss noodles gently to avoid breaking them.
- 💡Tip 4: For extra flavor, use a dash of vinegar or a squeeze of lime before serving.
- 💡Tip 5: Add a handful of bean sprouts for more crunch and nutrition.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat in a pan or microwave before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 5.5 g |
| Carbohydrates | 22.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.4 g |
| Sugars | 1.2 g |
| Iron | 1.1 mg |
| Calcium | 32.0 mg |
| Sodium | 420.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 65.0 mg |
| Vitamin A | 60.0 IU |
| Vitamin C | 2.5 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 70.0 mg |
| Vitamin D | 1.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.4 µg |
| Folate | 22.0 µg |
