Szechwan Chicken Noodles / Indo Chinese Chicken Noodles

Ingredients:

1 packet (12-14 oz) - Egg Noodles

½ lb- Chicken breasts, cooked

1 large- Onion, diced

4 cloves- Garlic, minced

1 tbsp. Ginger, minced

½ cup- Cabbage, shredded

1 cup- Carrots

½ cup- Beans

½ cup- Red and Green bell peppers

1- Egg

1 bunch- Green Onions/Scallions, chopped

Black pepper powder to taste

2 tbsp. Oil

Salt to taste

For the Sauce:

4 tbsp. Dark soy sauce

2 tbsp. Tomato ketchup

1 tbsp. Red chili sauce

1 tbsp. Chili garlic sauce

2 tsp. Vinegar

Method:

1. Boil the Egg noodles according to the instructions on the packet. Drain and rinse the noodles with cold water. Keep aside.

2. Beat the eggs with little salt and pepper and keep aside.

3. Heat oil in a wok and saute onions until translucent.

4. Add ginger, garlic and saute for 2 minutes, making sure not to burn it.

5. Add carrots, beans, bell peppers and cabbage to the wok. Stir fry on medium high heat for around 5 minutes till it almost cooked but crispy, season with salt and pepper.

6. Push the veggies to the sides of the wok and add the beaten egg. Allow the eggs to set and then scramble thoroughly.

7. Add in the cooked chicken pieces to the wok.

8. Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.

9. Add the noodles and spring onions, toss everything well for 4-5 minutes on medium high heat until the sauces have been absorbed by the noodles.

10. Remove from stove. Serve Immediately.