Indian Street Style Noodles / Egg Chow mein

Ingredients (Serves 3 – 4)

1. Hakka Noodles – 150 gm

2. Eggs – 2, beaten with a pinch of salt and pepper

3. Oil – 2 – 3 tsp + 1.5 tbsp

4. Onion – 1/2 cup, thinly sliced

Ginger – 1/2 tsp, minced

Garlic – 2 medium cloves, finely chopped

Green chilies – 1 – 2, cut into thin rounds or diagonally sliced

5. Carrot – 1 medium-small, cut into strips

Cabbage – 1/2 cup, thinly sliced

Green capsicum – 1/4 cup sliced

6. Soy sauce (dark + regular) – 1 – 1.5 tbsp

Chilly garlic sauce or sriracha sauce – 2 – 3 tsp

Ching’s green chilly sauce – 1 – 2 tbsp or to taste

Sugar – 1 pinch

Vinegar – 1 tsp

Ajinomotto /msg – 1 pinch (optional)

7. Spring onion – 1/4 cup, cut into 3/4 inch pieces

Cilantro – 1 tbsp, chopped

8. Salt and pepper – To taste

Method

1. Cook noodles according to package instructions (do not overcook). Drain well. Pour 1 – 2 tsp oil and toss well ( to prevent the noodles from sticking to each other.) Keep everything ready before you start cooking.

2. Heat 2 tsp oil in a non-stick pan/wok. Pour the beaten eggs and scramble well. Transfer to a plate and set aside.

3. In the same pan, heat 1.5 tbsp oil over high heat and add onion ginger, garlic and green chilies. Stir-fry for 30 seconds. Next add carrot, cabbage and capsicum. Stir-fry for 1 – 2 minutes. Add the cooked noodles and the sauces (ingredients numbered 6). Toss well and add scrambled egg, spring onion, a pinch of garam masala or maggi masala powder and stir-fry for 1 – 2 minutes over high heat. Taste check for salt. Add pepper powder, if required. Sprinkle 1 tbsp chopped cilantro and chopped spring onion. Toss well. Switch off and serve hot!