- Noodles – Around 200 gm (You can use any variety of noodles)
- Chicken breast – 1 breast half, sliced to strips and cooked with little pepper powder and salt
- Shrimp – A handful (I used the frozen cooked ones)
- Ginger – 1 tsp minced
- Garlic – 1 tsp minced
- Green and red bell pepper – 1/4 cup thinly sliced
- Beans – 6-7 beans, sliced diagonally
- Bean Sprouts – 1/4 cup
- Carrot – 1/2 medium-sized, sliced to strips
- Cabbage – 1/4 cup, sliced finely
- Eggs – 2
- Soy sauce – 1 tbsp
- Worcestershire sauce – 2 tsp (optional)
- Red chilly sauce / green chilly sauce – 2 – 3 tsp
- Vinegar – 2 tsp (I used balsamic vinegar)
- Sugar – 2-3 pinches
- Pepper powder – 1/4 tsp
- Spring Onion – 1-2 chopped diagonally, to garnish
- Vegetable Oil – 1 tbsp
- Salt – to taste
1. Cook the noodles as per the package instructions. When cooked, pour them into a colander, put under cold running water for about 30 seconds and set aside to drain. Pour 1 tsp oil and toss gently to prevent the noodles from sticking to each other. You can cut them using scissors if you want.
2. In a wide pan, heat vegetable oil. Add the minced ginger and garlic, saute for a minute. Turn the knob to high heat, add the sliced beans, saute for around 10 – 15 seconds and add carrots. Continue stir-frying and add the cabbage, bean sprouts and bell peppers. Stir-fry for about 20 – 30 seconds. The veggies should not be over-cooked or else they may lose their color and crispness.
4. Now move all the veggies to one side and scramble the eggs adding a little pepper powder and salt. Mix it with the vegetables, add the cooked chicken and shrimp. Mix well and stir-fry for a few seconds. Then add in the sauces – soy sauce, chilly sauce, Worcestershire sauce and vinegar. Now toss in the noodles. Stir-fry until everything is well-mixed and the noodles are coated with the sauces. Add more sauces until desired taste is achieved. Season with little pepper, little sugar, check for salt and switch off. Garnish with spring onions. Serve hot.