- Noodles - 400 gms
- Carrots - 100 gms (cut into long thin strips)
- Beans - 100 gms(cut into long thin strips)
- Cabbage - 50 gms(cut into long thin strips)
- Capsicum - 50 gms(cut into long thin strips)
- Egg - 2
- Chicken - 1 chicken breast
- Spring Onion - 5 stalks
- Pepper - 1 tsp
- Soy sauce - 2 tbsp
- chilly sauce - 1 tsp
- Vinegar - 1/2 tsp
- Oil - 1/2 cup
- crushed garlic - 4 cloves
- ginger garlic paste - 1 tbsp
- salt - to taste
Keep a large pan with salted water to boil.
Add in 1/4 cups oil and 400 gms uncooked noodles and cook until done.
Do not cook until mushy , the noodles should still retain a bite.
rinse in cold water several times and keep aside.this removes the starch and stops cooking the noodles.
Heat a large wok and add 1 tbsp oil .
Beat the eggs with a pinch of salt and pepper powder and make an omelet.
Remove from pan cut into strips or shread and keep aside.
In the same wok - add 1 tbsp oil and crushed garlic , saute for a minute.
Add the thinly sliced chicken breast and saute until looked (about 5 minutes)
add it with the eggs and keep aside.
Add remaining oil into the wok and add ginger garlic paste and saute until raw smell is gone.
Increase the flame to high , Add in the shredded vegetable (carrot,cabbage,beans) and saute , add 1 tbsp soy sauce and mix well.
Add in the capsicum and remaining sauces and vinegar and mix well.
Add in the cooked and drained noodles , stir until combined.
taste for salt and spice and adjust as needed.
Add in cooked egg and meat , sprinkle pepper powder and mix well.stir until the noodles are warmed through.