Egg Masala Noodles

Name: Egg Masala Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 oz (280 g) dried wheat noodles (such as hakka or egg-free instant-style noodles); 4 large (200 g) large eggs, beaten with a pinch of salt; 4 tbsp (60 ml) neutral oil (such as sunflower or canola), divided: 1 tbsp for the noodles, 1 tbsp for the eggs, 2 tbsp for the masala; 1 medium (150 g) medium red onion, thinly sliced; 3 cloves (12 g) garlic, finely minced; 1 tbsp (10 g) fresh ginger, finely grated; 2 chilies (10 g) green chilies (serrano or Thai), thinly sliced; 2 medium (250 g) ripe medium tomatoes, finely chopped; 1 medium (80 g) carrot, cut into thin matchsticks; 1½ cups (100 g) green cabbage, thinly shredded; ½ medium (75 g) green bell pepper, thinly sliced; ¼ tsp (½ g) ground turmeric; 1 tsp (2 g) Kashmiri red chili powder; 1½ tsp (3 g) garam masala; 1½ tbsp (22 ml) soy sauce; 1 tbsp (17 g) tomato ketchup; 1 tsp (6 g) fine salt, plus more to taste; ½ tsp of this is for the noodle water is not needed, use it all in the masala; ½ tsp (1 g) black pepper, freshly ground; ¼ cup (20 g) scallion greens, thinly sliced; ¼ cup (10 g) fresh cilantro, roughly chopped; 1 medium (65 g) lime, cut into 4 wedges; 2 quarts (1900 ml) water for boiling noodles, salted with 1 tbsp (18 g) salt is optional; skip if noodles are salted (optional)

From the MyKitchenBank Kitchen

Indian street-style stir-fried noodles tossed with soft scrambled eggs and a spiced onion-tomato masala. Garam masala, chili and a squeeze of lime make this a fast, bold weeknight dinner.

Prep: 20 min
Cook: 20 min
Total: 40 min
Makes: 4 generous servings (about 6 cups / 1.4 kg total)

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Ingredients

4 servings

10 oz (280 g) dried wheat noodles (such as hakka or egg-free instant-style noodles)
4 large (200 g) large eggs, beaten with a pinch of salt
4 tbsp (60 ml) neutral oil (such as sunflower or canola), divided: 1 tbsp for the noodles, 1 tbsp for the eggs, 2 tbsp for the masala
1 medium (150 g) medium red onion, thinly sliced
3 cloves (12 g) garlic, finely minced
1 tbsp (10 g) fresh ginger, finely grated
2 chilies (10 g) green chilies (serrano or Thai), thinly sliced
2 medium (250 g) ripe medium tomatoes, finely chopped
1 medium (80 g) carrot, cut into thin matchsticks
1½ cups (100 g) green cabbage, thinly shredded
½ medium (75 g) green bell pepper, thinly sliced
For the masala
¼ tsp (0.5 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder
1½ tsp (3 g) garam masala
1½ tbsp (22 ml) soy sauce
1 tbsp (17 g) tomato ketchup
1 tsp (6 g) fine salt, plus more to taste; ½ tsp of this is for the noodle water is not needed, use it all in the masala
½ tsp (1 g) black pepper, freshly ground
¼ cup (20 g) scallion greens, thinly sliced
¼ cup (10 g) fresh cilantro, roughly chopped
1 medium (65 g) lime, cut into 4 wedges
2 quarts (1900 ml) water for boiling noodles, salted with 1 tbsp (18 g) salt is optional; skip if noodles are salted (optional)

Equipment (5)

Large pot for boiling noodles
Large wok or 12-inch (30 cm) deep skillet
Colander
Wooden spoon or spatula
Small bowl for whisking eggs

Steps

Before you start

Chop all the vegetables and measure the spices before you turn on the heat. The stir-fry moves quickly.
Use a large wok or a 12-inch (30 cm) skillet with plenty of room for tossing the noodles.
Cook the noodles just before you start the masala, so they don't sit and clump.
Adjust the green chilies and chili powder to your heat tolerance.

1
Boil the noodles
- Bring 2 quarts (1.9 L) of water to a rolling boil in a large pot.
- Add the noodles and cook 1 minute less than the package directs, usually 3 to 4 minutes.
- Drain in a colander and rinse briefly under cold water to stop the cooking.
- Toss with 1 tablespoon (15 ml) of the oil so the strands don't stick, and set aside.
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Ready when: Noodles are tender but still slightly firm in the center and spring back when bitten
Tip: Slightly underdone noodles finish cooking in the wok and won't turn mushy.
2
Scramble the eggs
- Heat 1 tablespoon (15 ml) oil in the wok over medium-high heat until shimmering.
- Pour in the beaten eggs and let them set for 10 seconds, then stir and break them into small curds for about 1 minute.
- Transfer to a plate while still slightly glossy.
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Ready when: Eggs form soft, moist curds that are just set and no longer runny; they reach 160°F (71°C)
Tip: Take the eggs off slightly underdone. They cook again when tossed with the noodles.
3
Fry the aromatics
- Add the remaining 2 tablespoons (30 ml) oil to the same wok over medium-high heat.
- Add the onion and cook, stirring often, for 3 minutes.
- Add the garlic, ginger and green chilies and stir for 30 seconds.
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Ready when: Onion is soft and translucent with golden edges, and the garlic smells fragrant without browning
Tip: If the garlic darkens quickly, lower the heat to medium.
4
Cook the masala
- Add the tomatoes, salt, turmeric and chili powder.
- Cook, stirring and pressing the tomatoes with your spoon, for 4 to 5 minutes.
- Stir in 1 teaspoon of the garam masala.
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Ready when: Tomatoes break down into a thick, jammy paste and the oil begins to separate at the edges
Tip: Add a splash of water if the masala starts to stick to the wok.
5
Stir-fry the vegetables
- Turn the heat to high.
- Add the carrot, cabbage and bell pepper and stir-fry for 2 to 3 minutes.
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Ready when: Vegetables are bright and crisp-tender, with the cabbage just starting to wilt
Tip: Keep the vegetables moving so they sear and don't steam.
6
Toss in the noodles
- Add the noodles, soy sauce and ketchup.
- Using tongs or two spoons, lift and toss for 2 minutes so the noodles are evenly coated in masala and heated through.
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Ready when: Noodles are evenly orange-red with no pale patches and are steaming hot
Tip: Toss gently with a lifting motion to avoid breaking the noodles.
7
Add eggs and finish
- Return the eggs to the wok.
- Add the remaining ½ teaspoon garam masala and the black pepper, and toss for 1 minute.
- Taste and add a pinch of salt if needed.
- Turn off the heat and stir in the scallions and cilantro.
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Ready when: Egg pieces are distributed through the noodles and the dish smells strongly of toasted spices
Tip: Add the herbs off the heat to keep them fresh and green.
8
Serve with lime
- Divide among 4 plates or bowls and serve immediately with a lime wedge.
- Squeeze the lime over the noodles just before eating.
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Tip: Serve right away. The noodles are best while hot and glossy.

Good to know

Tips

Use a very hot wok and don't overcrowd it. If your pan is small, toss the noodles in two batches.
Rinse the noodles in cold water after boiling to remove surface starch and prevent clumping.
Ketchup adds sweetness and tang that balance the spices. Taste at the end and add more lime if you want it brighter.
For a richer dish, finish with 1 tablespoon of butter along with the herbs.

Make ahead

Boil, rinse and oil the noodles up to 1 day ahead and refrigerate in a covered container. Chop all vegetables up to 1 day ahead. Cook the full dish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended because the noodles turn soft. Reheat in a hot skillet with 1 to 2 tablespoons of water for 3 to 4 minutes, stirring, until steaming hot throughout.

Substitutions

dried wheat noodles (such as hakka or egg-free instant-style noodles) → Spaghetti or linguine. Cook according to the package until al dente, minus 1 minute.
large eggs → Crumbled firm paneer or tofu (200 g). Pan-fry in the oil until lightly golden, then add at the end in place of the eggs.
Kashmiri red chili powder → Paprika with a pinch of cayenne. Use ¾ tsp paprika plus ⅛ tsp cayenne to approximate the color and heat.
medium red onion → Yellow onion. Slightly sharper flavor, cook an extra minute.