Voila! Rain at last. As I am drafting this post it is raining outside and I love this climate very much. How hot and humid the last month’s weather was? It was totally unbearable. As I was concentrating last month’s posts on Fun N Sun event, I had been totally ignoring the other ongoing event in my blog.
So in the coming fortnight you will find lot of recipes featuring Chinese Cuisine being posted. Coming to today’s recipe it is a simple combo of egg and vegetables with the noodles which my kids love so much.
Chinese Egg Noodles
Chinese Noodles - 2 Packs / 200 gms
Cabbage, Shredded - 1/4 cup
Carrots, finely diced - 1/4 cup
Capsicum, finely diced - 1/4 cup
Spring onion, whites - 3 bulbs
Egg - 1
Soy sauce - 2 tsp
White Vinegar - 1 tsp
Red chilli sauce - 2 tsp
Black pepper powder - 1/2 tsp
Aji-no-moto / Chinese salt - 1/4 tsp
Sugar - 1/2 tsp
Salt - To taste
Oil - 5 tbsp
Spring onion, greens (for Garnish) - 3 tbsp
Heat water in a sauce pan and when it is boiling hot put the noodles and cook till soft. Pass through a colander and place under cool running water. This will make the noodles to cool down immediately and make them non sticky. Apply oil over them and mix lightly. Keep aside.
Heat a wok with oil. Over high flame first add the thinly cut slices of spring onion whites. Cook for a second. Immediately add diced carrots and cook for another sec.
Add shredded cabbage, diced capsicum, aji-no-moto and cook for a minute. Push the vegetables to the sides and break open the egg in the middle of the wok. Scramble well till cooked and mix well with the vegetables.
Add the white vinegar, sugar, soy, red chilli and tomato sauce, black pepper powder and salt and toss well. Cook for another minute.
Add the cooked noodles and toss well over high flame till the noodles get mixed well with vegetables and scrambled eggs.
Garnish with spring onion greens and serve hot with any hot n spicy sauce.
The vegetables should not be over cooked.
They must be crisp and crunchy and not soft.
I skipped using black pepper powder as I used a fiery red chilli sauce.
You can also use French Beans but I left it out as I personally don’t prefer them in Noodles.
Labels: Egg Recipes, Evening Tiffin Varieties, Indo-Chinese Cuisine, Lunch Box Recipes, Noodles, Vegetable: Mixed