Kids Egg and Veggie Fried Noodles
ChineseKidsDesi eggsEasy
Colourful fried noodles tossed with egg and vegetables — a fun, mild lunch children ask for again.
Prep time10 min
Cook time12 min
Total time22 min
Servings3
Ingredients
- 2 Desi eggs
- 1 cup cooked noodles
- 1/2 cup shredded cabbage
- 1/2 cup diced carrot and peas
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon chopped spring onion
Method
- Beat the eggs and scramble them quickly in a wok with half the oil. Remove and set aside.
- Heat the remaining oil and stir-fry the cabbage, carrot and peas for 2-3 minutes.
- Add the cooked noodles and soy sauce and toss well for 2 minutes.
- Fold the scrambled egg back in and mix gently.
- Serve warm with spring onion on top.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)11 g
Fat (estimate)10 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition figures are estimates only. Keep the soy sauce light for children. Allergens: egg, wheat (noodles), soy (soy sauce). Pakistani alternative: use plain spaghetti as noodles and band gobhi, gajar and matar from the local market. Serve fresh and hot; do not keep fried noodles overnight.