Flat Noodles tossed in Spinach

This is an easy to make noodles made with whole wheat, tossed with spinach and carrots.

Ovie's favorite restaurant is a Chinese one in our neighborhood because they serve 'Noodles' !! Whenever we ask her to decide the venue you can be sure it is her favorite one. She refuses to eat anything else that is on the menu. I must agree that their noodles is tasty although I wish it was made with whole grain flour.

I was quite excited to find dried wholewheat noodles at our supermarket. Believe me they are not very easy to find around here. It was packaged very conveniently into individual portions.

Flat Noodles tossed in Spinach


Wholewheat Noodles: 2 portions
Eggs: 2
Sesame / Peanut Oil: 2-3 tbsp
Garlic: 1 tsp chopped (add more if you like the flavor)
Carrots: 1 small 
Spring Onion: 2 bulbs
Spinach: 1 cup chopped
Light Soya Sauce: 2 tsp
Salt: to taste
White Pepper Powder: 1/2 tsp

• Boil sufficient water in a pan and add salt, a teaspoon of oil and the noodles. Boil for 2-3 minutes and drain (also refer to the noodle packaging  for cooking instructions). 
• Cut carrots into julienne (very thin strips). Chop spring onion and the leaves and keep them separate. 
• Beat the eggs lightly in a bowl with a little salt.  
• Heat the remaining oil in a  wok or a large frying pan and add the garlic. When it browns, add chopped onions . Saute on high heat for a few seconds and add the carrots. 
• When the carrots are slightly cooked add spinach and toss for a few seconds. 
• Add the beaten eggs and scramble it quickly. Add spring leaves now.
• Add the noodles, soya sauce and seasonings (keep in mind that noodles & egg have salt in them).
• Toss on high heat until mixed well and serve hot. 

PS: I like to add eggs to the vegetables and scramble them. Alternatively, you can cook the eggs separately and add it with the noodles (either scrambled or cooked on a pan and then cut into strips).