EGG NOODLES

EGG NOODLES
noodles selection( you can use maggie or top ramen or any chineese noodles, make sure those are not rice noodles)
Boil the noodles in bowl of water ( noodles complete ga munigenta water) in microwave for 2 minutes.
they should be little firm not too soft. based on that adjust the time.after that run the cold water through the cooked noodles and drain them in to wire basket. ( you have to do this in order to stop cooking noodles in that heat).
mix 1 or 2 eggs along with 1 spoon milk in a bowl and wisk together. Put the pan and heat oil , and place the egg mixture in it and evenly spread in the pan. after 2 minutes, scramble the egg mixture in the pan and remove it from the fire and set aside.

( Tip: milk vesthe konchem soft ga and thin ga vasthayi egg pieces)take a big pan or wok and put 1 spoon oil, ( if you like you can add 2 spoon of veggies)1/2 spoon dhania powder and zeera powder, and 1/2 spoon salt. and 1/2 spoon soya sauce.add the dry noodles to this. ( don't use spatual to mix, use forks or tongs, so that noodle will not break) add the cooked scrambeld egg .mix well with tongs. Top with add 1/2 spoon Tasting salt ( known as chineese salt or ajanamoto) and 1/4 spoon of black pepper and mix evenly and gently.move the dry egg noodles to serving bowl and garnish with spring onions ( ulli kadalu).Hot and spicy Indo Chineese Egg noodle are ready.Now my mouth is watering for egg noodles, evarina chesi pettandi please! ;-)I use the same recipe for egg fried rice also . replace the noodle with boiled rice.