There were times when as a kid I used to love devouring noodles from my friend’s tiffins . There were times when I used to love watching the road side vendor tossing with great finesse those never-ending strands of noodles. There were times when the noodle counter would be my first stop in a marriage reception party . And there were times, when noodles recipes, each with a different twist, were exchanged and debated over girly chatter.
Well, Noodles is what I learnt to cook after Tea . And one of the simplest noodles preparations is Egg Noodles. This requires only 3 core ingredients – noodles, egg, soya sauce.And the cooking time is short enough to fit within a commercial break on TV.In short, a direct competition to everyone’s favourite Maggi .
To make egg noodles, first boil some noodles in salted water with a few drops of oil to prevent sticking. This should not take more than 3-4 minutes because the recipe requires the noodles to be still firm. While the noodles is boiling, scramble 1 egg in a pan, season with salt and cook for 1-2 minutes. Now take out the egg and in the same pan, heat some oil. When the oil starts to get warm, add the 3 mother sauces (soya sauce, chilli sauce, tomato sauce). Maintaining a balance between the 3 sauces is important. Chilli sauce adds heat, tomato sauce adds tanginess and soya sauce adds colour and a salty, fermented flavour. Personally I use soya sauce, tomato sauce and chilli sauce in the ratio of 4:2:1, but feel free to tweak it according to your own preference. Optionally, you can also add a dash of white vinegar or lemon concentrate. Remove the pan from heat if the oil sputters too much while adding the sauce. Finally mix in the noodles and the egg and cook on high heat for 1-2 min, tossing and stirring continuously.
Egg Noodles can be had as a snack or as breakfast and can even be served as a tiffin item for kids. Given it’s superb flavour and simplicity and ease of preparation, it is an ideal recipe to be considered as anyone’s comfort food . Enjoy it!!