
Ingredients–
- 500 gm boiled noodles
- 4 eggs
- 2 large onions, sliced
- 2 large capsicums, diced
- 2 large carrots, cut into long, thin slices
- 1/2 cabbage, shredded
- 3 tbsp light soy sauce
- 3 tbsp vinegar or rice wine
- 3 tbsp oyster sauce
- 2 tsp chilli sauce
- 3-4 garlic cloves, minced
- 2” piece of ginger, chopped fine
- Salt to taste
Method –
- Beat the eggs with salt and pepper
- Lightly scramble the eggs. Set aside
- Heat oil in a wok
- Add ginger and garlic and sauté till fragrant
- Add the onion slices
- Cook till translucent
- First add the carrots, cabbage and after a few minutes, add the capsicum
- Stir fry over high heat
- Make sure the vegetables do not become soft
- Add the noodles
- Quickly add the sauces
- Stir and mix well
- Add the eggs and mix well
- Add salt if required