Capsicum Egg Noodles

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

385 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

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  • 1 packet - egg / vegetable noodles
  • 1 tbsp - oil
  • 6- garlic, chopped
  • 1- onion, finely sliced
  • 1- capsicum, thinly sliced (or carrot, French beans, cabbage)
  • 1 tbsp - tomato sauce
  • 1 tbsp - soy sauce
  • 1 tsp - oyster sauce (optional)
  • 1 cup- omelet strips ( 1- inch strips )
  • 1/2 tsp - pepper powder

How to Make Capsicum Egg Noodles

  • Whisk egg, milk, corn flour / all-purpose flour and salt together in a medium bowl until soft peaks form ( quantity will be double ).
  • Lightly coat an omelette pan (11 - inches in diameter or make 2 omelettes of 5 - inches in diameter) or big / medium skillet with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begins to set at the bottom.
  • The underside should be light golden in colour.
  • Once it turn light golden colour, remove carefully with a flat spatula. Omelette is ready now. Allow to cool for 5 minutes and cut into 1 - inch strips.
  • Final preparation:
  • Cook noodles as per packet instructions.
  • In a wok / wide frying pan, heat oil. Add chopped garlic and fry for 3 - 4 minutes on a medium heat.
  • Add sliced onion and fry till golden colour.
  • Add capsicum slices and fry for 3 - 4 minutes or until soft.
  • Add tomato sauce, soy sauce and oyster sauce (optional) and mix well. Stir well for 2 - 3 minutes.
  • Add cooked noodles and omelette strips.
  • Sprinkle pepper powder and fry continuously for 5 minutes or until the noodles well mixed with sauces, vegetables and omelette strips.
  • Serve hot with any Chinese gravy dishes of your choice.
  • Recipe Courtesy: Niya's World