Vegetables and Scrambled eggs noodles

Name: Vegetables and Scrambled eggs noodles
Cuisine: Nigerian
Ingredients: 6 ripe tomatoes; 3 large eggs; 1 hungryman pack noodles; Sweet corn; Peas; Carrot; Onions sliced; Fresh scotch bonnet peppers sliced; cubes Seasoning; Chicken fried; Tablespoons vegetable oil

Foodiescene/ Pat's Kitchen @cook_11730583

Benin

Not my first time of making scrambled eggs noodle but never thought of adding vegetables. The addition of vegetables superb and came out very delicious.

Foodiescene/ Pat's Kitchen @cook_11730583

Benin

Not my first time of making scrambled eggs noodle but never thought of adding vegetables. The addition of vegetables superb and came out very delicious.

Saved

Ingredients

6ripe tomatoes
3large eggs
1hungryman pack noodles
Sweet corn
Peas
Carrot
Onions sliced
Fresh scotch bonnet peppers sliced
cubesSeasoning
Chicken fried
Tablespoonsvegetable oil

Saved

Steps

1

Wash everything needed for the cooking, dice and set aside. Pour hot water on the peas to soften.
2

Slice the tomatoes, onions, peppers and set aside.
3

Cook the chicken using seasoning cubes, thyme and curry. When it's done, fry and set aside.
4

Cook the noodles in a separate pot with three tablespoons of vegetable oil added to prevent it sticking together.
5

Place fry pan on heat. Add vegetable oil to get hot, sauté the onions, add the tomatoes and slice peppers to sauté for 2 minutes.
6

Break the 3 eggs in a small bowl and whisk thoroughly. Add little seasoning. Pour the egg wash into the tomatoes on heat and turn at interval to get scrambled eggs. Allow the eggs to get firm and dry with the sautéed tomatoes before adding the vegetables.
7

Add the sweet corn, peas and carrots. Add little seasoning if need be.taste for salt.
8

Stir everything together and add the already cooked noodles to the egg- vegetable sauce.
9

Stir thoroughly to combine, and make sure there's no water. Drop from heat.