The present invention relates to fried noodles using vegetables and a method of producing the same. More specifically, the present invention relates to a method of producing fired noodles using vegetables, which have plain and soft textures and a high nutritional value by producing the fried noodles using fresh vegetables without the use of sweet bean sauce representing a greasy taste as a great amount of beef tallow, lard, or sugar is used for fried noodles having been provided through conventional Chinese foods. According to the present invention, the method of producing the fired noodles using the vegetables is completed by including a process of slightly applying 1-2 wt% of oil to a frying pan after igniting a burner, a process of putting 2-5 wt% of eggs into the result and cooking scrambled eggs at a thin thickness, a process of putting 20-50 wt% of the vegetables and frying the vegetables and the scrambled eggs together to reduce the volume of the result, a process of seasoning with 1-5 wt% of soy sauce, and a process of putting 30-70 wt% of noodles into the result and then frying the result together. The fried noodles using the vegetables, which are produced as described above, are nutritious fried noodles in which noodle stripes become soft and sticky, and the aromatic taste of the eggs and the crispy taste of the vegetables are represented in harmony, satisfy the demands and the appetites of modern people having high interest in a diet, and increase the demand for the fried noodles.COPYRIGHT KIPO 2016본 발명은 전술한 바대로 채소 볶음 면의 제조방법에 관한 것으로, 더욱 상세하게는 종래 중국음식점을 통해 제공되던 볶음 면에 사용되는 소기름이나 돼지기름이나 당분이 많아 느끼한 춘장을 전혀 사용하지 않고 신선한 채소를 이용하여 볶음 면을 제조함으로써 담백하고 부드러운 식감과 영양가가 높은 채소 볶음 면의 제조방법에 관한 것이다.본 발명의 제조 공정은 버너나 화덕에 불을 붙이고 팬에 기름(1~2wt%)을 약간 두르는 공정과 여기에 계란(2~5wt%)을 투입하여 스크램블 에그(Scrambled Eggs)를 얇게 익히는 공정을 거쳐 이곳에 채소(20~50wt%)를 투입하고 스크램블 에그와 같이 볶아 숨을 죽이는 공정과 간장(1~5wt%,)으로 간을 하는 공정을 거쳐 면(30~70wt%)을 투입하여 같이 볶는 공정으로 이루어진 것을 특징으로 한다.이렇게 제조된 채소 볶음 면은 부드럽고 쫄깃쫄깃한 면발과 계란의 고소함 채소의
