Ingredients:
- Noodles – 200 grams
- Water – 10 cups
- Oil – 1 tablespoon
- Finely chopped Garlic – 2 tablespoons
- Finely chopped ginger -2 tablespoons
- Mushrooms – 200 grams, sliced thick
- Carrots – 3, julienned
- Cabbage – 1½ cup, sliced thin
- Spring onion, green parts only – 5, chopped into thick rounds
- Maggi cube – 1
- Soy sauce – 2 tablespoons
- Green chilli sauce – 2 tablespoons
- Tomato sauce – 1 teaspoon
- Vinegar – 1teaspoon
- Capsicum – 1, julienned
- Oil for the vegetables – 3 tablespoons
- Salt to taste
- Egg – 1, lightly beaten with a very tiny pinch of salt
- Roasted, crushed peanuts – 1 -2 tablespoons
Method:
- Begin by boiling the noodles. Heat a large casserole with water, a teaspoon of salt and 2 tablespoons of oil.
- Once the water comes to a rolling boil (and not before) add in the noodles and cook the noodles al dente (firm when bitten into but not mushy soft), stirring every once in a while to prevent them from sticking to each other.
- Drain the noodles, plop them into a large bowl and rinse well under a cold water tap to get rid of excess starch. Drain again and set aside for later.
- To a large wok or kadhai on high heat add oil followed by garlic, ginger and mushrooms. Fry until the mushrooms no longer let out any water.
- Start adding in the vegetables in the order listed in the ingredients, beginning with the carrots, ending with the spring onions and Maggi cube. Ensure that you fry each vegetable for just a couple of minutes before adding in the next one. You want the vegetables to have a little crunch and not overdone.
- Move the vegetables to the side and add in the lightly beaten egg. Scramble it as it begins to set. Mix in the vegetables and egg together.
- Pour in all the measured sauces, vinegar and toss around well. You will have some saltiness from the soy and Maggie cube so check before adding any salt.
- Finally toss in the capsicum and noodles. Fry for a couple of minutes.
- Serve garnished with roasted, crushed peanuts and Prawns in Sweet Chilli Sauce.
Notes:
- Feel free to try other vegetables like pak choi, spinach, zuchini, red and yellow peppers, tofu.
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