A very simple yet tasty indo-Chinese recipe. All the celebrity chefs have their own recipe, some add lots of veggies, some will add sprouts, some will drop an egg yolk or some of them will drop a whole! But here I'll show you the school canteen or street recipe.
Key Utensils used: deep wok with a handle.
Ingredients:
- 1 bowl boiled noodles.
- 1 cup sliced onions
- 1 pc. sliced deseeded red chilly
- 1 cup sliced capsicum (green bell pepper)
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 tbsp. ginger-garlic paste
- 2 tsp soy sauce
- 1 tbsp. red
- 2 tbsp. oil (do not use peanut oil)
- Namak Swadanusar
- 1 tsp freshly ground black pepper powder
- 1 pinch MSG - Ajino Moto
Method:
- Rinse boiled noodles with cold water and strain it.
- Put oil in a pre-heated deep wok, add sliced onions, ginger-garlic paste and sliced red chilies.
- Saute it for 2 minutes of raw smell of ginger-garlic vanishes.
- Add sliced capsicum and saute for a minute.
- Add in cabbage, carrots, sprinkle Ajino Moto, Namak swadanusar and stir fry for 2 minutes. sprinkle some water if oil is less compared to quantity of veggies.
- Throw the rinsed noodles in.
- Rapidly add soy & chilly sauce and toss it to mix. Avoid using spatula if you are good with tossing. If not, just use 2 forks to mix this well.
- Let it be on highest flame for 3 minutes. Sprinkle black pepper powder and toss it every 15-20 seconds.
Serving suggestions: Garnish it with spring onion greens and serve hot.