Stir fried Pasta with Eggs & Veggies

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 2-3 servings

Stir fried Pasta

 Ingredients:

• Pasta - Around 2 cups (I used Ribbon shaped pasta nests - 5-6 nos)
• Eggs - 2-3 nos
• Carrot, thinly chopped - 1 no
• Cabbage, thinly chopped - 1/2 cup
• Spring Onion - 3-4 stalks
• Garlic, finely chopped - 2 tbsp
• Oil - 1 tbsp
• Sugar - 1/2 tsp 
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (can be avoided if making for kids)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-13 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
2. For the spring onion, remove the roots and finely chop the white and green parts separately
3. Finely chop the other veggies so that they gets cooked quicker
4. In a small pan, add few drops of oil and break up the eggs into it; sprinkle little salt and pepper, scramble them until it gets cooked
   
5. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown; then add the green chillies if using
   
6. Add the white part of the spring onion and saute for a min 
7. Keep the flame in medium-high and then add the chopped carrot,cabbage, sprinkle sugar over it (to retain the colour of the veggies) and add required salt and saute for 2 mins till it gets cooked but still remains crunchy
   
8. Now add scrambled egg and mix well
   
9. Add the cooked pasta to the veggies, mix gently until combined and add pepper powder
   
10. Adjust salt and spiciness at this stage; if needed add salt / pepper as required 
    
11. Add in the finely chopped spring onion green part, mix well
12. Switch off and drizzle lemon juice over the pasta 
    
13. Serve hot!