Soupy Sesame, spinach and egg noodles

Chili powder 1/4 tsp
Eggs 4
Green Chili 1
Noodles 2 cakes
Oil 5 tbsp
Onion 1 Medium
Pepper To Taste
Salt To Taste
Sesame Seeds 1 tbsp
Soy Sauce 2 tbsp
Spinach 250 gm
Spring onion 1
Turmeric Powder 1/8 tsp
Vegetable Stock 3 cups

  1. Wilt spinach : Wash the spinach leaves and wilt it till it shrinks but make sure you still retain some water content in it. Keep the wilted spinach aside once done.
  2. Cook the Noodles: Follow the instructions on the packet and cook your noodles. Once the noodles are ready, wash the noodles with cold water. Toss in a dash of soy sauce, sesame seeds and half tbsp of oil and mix well to coat the noodles. Keep the noodles aside once done. 
  3. Scramble the Eggs: Add oil in a pan and saute chopped onions and finely chopped green chili. While the onion cooks, break the eggs and whisk them well. Once the onion cooks, add in the egg mixture, turmeric powder and chili powder to the pan. Stir with a spoon by continuously lifting and folding it over from the bottom of the pan. Add in salt and pepper to taste. Once the eggs are done, 
  4. Make the broth : Bring the vegetable stock to a boil in a pan over medium heat. Stir in corn flour to the mixture. Add half tbsp of Soy sauce and half the chopped spring onion. Season with salt and pepper. 
  5. Now mix the Noodles, scrambled eggs and spinach in a pan over low heat. Season with Salt and pepper.
  6. While serving, serve the noodles and then pour the broth around it as required. Garnish with remaining chopped spring onion and serve the dish hot. 

  1. Use flavored soy sauce if you have one handy.
  2. If you do not have vegetable stock, use stock cubes.
  3. Adjust Chili powder, green chili and pepper to your taste based on your spice preference.
  4. Make more soup, if you want your noodles very soupy. 
  5. Mixing the broth with the noodles before you serve the dish will make the noodles wet and soaked and may make it slippery to eat with chopsticks. 


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