Egg idiyappam / Egg sevai is another quick and easy lunch box recipe. Whenever I’m in a hurry or I’m not in a mood to cook, this recipe comes to my rescue.

Servings : 1-2
Queen of Spices - Episode 4
Ingredients:
Instant sevai/Rice noodles - 100 g (3.5 oz) - I used 777 brand rice sevai
Eggs - 3
Carrot - 1
Ginger - 1 inch piece
Garlic - 2 cloves
Serrano peppers - 1 (Can be replaced with 2 green chilies)
Curry leaves - 4 to 5
Peas - 1/3 cup (I used frozen peas)
Soy sauce - 2 tbsp
Mustard seeds - 1 tsp
Oil - 2 tbsp

Procedure:
1. Boil water, add salt and oil to it. Cook noodles according to the instructions given on the packet.
2. In a pre heated pan, add oil, fry mustard seeds and let them splutter.
3. Add chopped ginger, garlic, curry leaves and fry them until the raw smell is gone.
4. Now scramble the beaten eggs until they are a bit dry.
5. Add peas and fry for a minute. Quickly add grated carrots and fry for another minute.
6. Now the cooked sevai goes in with soy sauce. Mix everything thoroughly.

Notes:
1. Sevai can be replaced with 1.5 cups of cooked rice.
2. Since salt was already added while cooking the noodles, no need to add it again at the end. Also, soy sauce is salty and has umami flavor.
3. For a spicer version, add black pepper at the end.

**COPYRIGHTS RESERVED**

свернуть