Voila! Rain at last. As I am drafting this post it is raining outside and I love this climate very much. How hot and humid the last month’s weather was? It was totally unbearable. As I was concentrating last month’s posts on Fun N Sun event, I had been totally ignoring the other ongoing event in my blog.
So in the coming fortnight you will find lot of recipes featuring Chinese Cuisine being posted. Coming to today’s recipe it is a simple combo of egg and vegetables with the noodles which my kids love so much.
Carrots, finely diced – 1/4 cup
Capsicum, finely diced – 1/4 cup
Spring onion, whites – 3 bulbs
Egg – 1
Soy sauce – 2 tsp
White Vinegar – 1 tsp
Red chilli sauce – 2 tsp
Black pepper powder – 1/2 tsp
Aji-no-moto / Chinese salt – 1/4 tsp
Sugar – 1/2 tsp
Salt – To taste
Oil – 5 tbsp
Spring onion, greens (for Garnish) – 3 tbsp
Heat a wok with oil. Over high flame first add the thinly cut slices of spring onion whites. Cook for a second. Immediately add diced carrots and cook for another sec.
Add shredded cabbage, diced capsicum, aji-no-moto and cook for a minute. Push the vegetables to the sides and break open the egg in the middle of the wok. Scramble well till cooked and mix well with the vegetables.
Add the white vinegar, sugar, soy, red chilli and tomato sauce, black pepper powder and salt and toss well. Cook for another minute.
Add the cooked noodles and toss well over high flame till the noodles get mixed well with vegetables and scrambled eggs.
Garnish with spring onion greens and serve hot with any hot n spicy sauce.