Chinese Egg Noodles Recipe | Ramadan Special | By Maira's kitchen

Описание: Asalam o Alykum Everyone !
Welcome to Maira's Kitchen Channel.This video is about Chinese Egg Noodles

Ingredients for Egg Noodles :

Eggs- 3 nos.
Noodles- 1 pack (150 gms.) sufficient for 2 persons

Garlic, fine sliced- 5 cloves
Spring onion/scallions, whites- 2 tbsp
Spring onion/scallions, greens- 3 tbsp
Shredded cabbage- 1 cup
Carrots, fine sliced(like sticks)-1 cup
Green peppers/Capsicum, fine sliced- 1 cup

Soy sauce- 1 tsp
Vinegar- 1 tsp
Green Chilli Sauce- 2 tsp
Red Chilli Sauce- 1 tsp
Salt & pepper to season
Oil

Preparation-
Fine slice the garlic cloves, carrots, green peppers and shred the cabbage.
Chop the white and green portion of spring onions/scallions.

To boil the noodles, follow the instructions on the packet.
OR
For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
Add the noodles and stir it lightly for it to open up.
Boil it for 2-3 mins, should not be soft but “al dente”.
Drain it in a colander and wash it with cold water to stop the cooking.
Add 1/2 tbsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
Set it aside.

Process:
To make the scrambled eggs first, heat 1 tbsp of oil in a wok and break 3 eggs side by side on the wok. Break the yolk and add a pinch of salt and pepper. Mix it and then add a tablespoon of chopped spring onion greens.
Scramble it lightly and remove it to a plate.

Wipe the wok clean and again heat 1 tbsp of oil. Add the sliced garlic and give it a stir. Add the chopped spring onion whites and mix & sauté it on high heat for 15 secs.
Add the carrot slices, mix and sauté it on high heat for 30 secs.
Now add the shredded cabbage, mix and fry it for another 15 secs before adding the sliced green peppers.
Mix everything well and sauté for another 30 secs on high heat.
Now add the boiled noodles and toss it with the veggies to combine everything.
Add the sauces and mix it well.
Now add the scrambled eggs and give a good mix.
Lastly garnish with spring onion greens, give a mix & serve hot.

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