What's on Your Plate? Day #4 - Egg Hakka Noodles

My boys love eggs & noodles and this makes it easy to sneak some veggies in as well. This makes for a quick meal any day. The eggs can be left out to make an all vegetarian version. We enjoy Indo-Chinese dishes at home, and I do like the texture and taste of Ching's Hakka noodles (available at Indian/Asian stores) 

Ingredients:

2 packs Ching’s Hakka noodles (Veg. or Egg)
4 tbsp Oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 carrot, cut into thin strips
1/2 cup cabbage, shredded
3 Garlic pods, finely chopped
1/2 tsp Black pepper powder

1/4 tsp Red chili flakes (optional)
Salt to taste
1 1/2 tbsp light Soya sauce
1/4 tsp White Vinegar
1/2 tsp Sesame oil
2-3 eggs
Chopped scallions (green onions)

Heat 1 tbsp oil in a pan. Break the eggs into a bowl and lightly whisk with a fork. Season with salt and pepper to taste. Once the oil is hot, add the eggs and stir to scramble. Cook on low heat, once done, remove into a clean bowl.

Cook noodles as per package instructions. Drain and drizzle little oil on the noodles. Toss and set aside.

Heat remaining oil in a Wok (or a wide pan). Add the chopped garlic and sauté for a few seconds until fragrant. Now add the carrots & bell peppers. Sauté on high heat for 2 mins. Now add the onions and lastly the cabbage. Cook until done. My boys don’t like it crunchy so I cook them through but you can cook until partially done. Now add the salt & pepper, vinegar and soya sauce. Combine and then add the cooked noodles & sesame oil. Toss well to combine. Lastly add the scrambled egg & toss. Turn off heat. Top with chopped scallions.