Mixed Noodles

Ingredients:

Noodles – (approx 500 gm), cooked per pkg instructions (al dente)

Sesame Oil – 1 Tbsp

Oil – 2 Tbsp

Chicken – 1cup cooked and cut into long thin boneless pieces

Garlic – 1 Tbsp, minced

Ginger – 1 Tbsp, minced

Onion – 1 small, sliced

Carrot – 1 large, cut into matchsticks

Cabbage – 1.5 cups, shredded

capsicum– 1/2 large, cut into strips

Egg – 1 (optional

Black pepper– 1/2 tsp or to taste

Soy Sauce – 2 Tbsp or to taste

Vinegar – 1 Tbsp

Hosin Sauce or any Chinese Sauce – to taste

springOnions – 2 stalks, cut diagonally – for garnishing

Method:

1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.

2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat.

3. Add Ginger and Garlic and cook for 30 seconds.

4. Add Onions and cook for 30 seconds.

5. Add Carrots and allow them to soften just a little.

6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.

7. Push veggies to one side of wok and break an egg in the pan.

8. Scramble the egg until cooked and mix together with the veggies.

9. Add Black Pepper and chicken pieces& mix well.

10. Toss Noodles once before adding them to the pan.

11. Add White Vinegar, Soy Sauce. Mix well to coat all noodles.

12. Taste and adjust any of the sauces.

13. Garnish with springOnions and serve hot.