Crispy noodles served with a sweet Indo Chinese sauce, mixed vegetables and a fried egg!
YIELD: 4-5 SERVINGS
TOTAL TIME: 30 MINS
500 grams noodles, boiled
2 tablespoons oil + for deep-frying
½ teaspoon chopped ginger
1 tablespoon chopped garlic
1 medium onion, sliced
½ cup bean sprouts
½ cup shredded cabbage
5-6 French beans, diagonally cut into pieces
1 medium carrot, cut into strips
1/2 medium bell pepper (green), cut into strips
1/2 medium bell pepper (red) cut into strips
2 cups vegetable stock
1½ tablespoons cornflour
Salt to taste
Black pepper powder
1 teaspoon dark soy sauce
2 tablespoons tomato sauce
1½ tablespoons red chilli sauce
½ teaspoon vinegar
Chopped spring onions for garnishing
Heat sufficient oil in a pan, spread boiled noodles in it and deep-fry till golden brown on each side and drain on absorbent paper.
Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic, onion, bean sprouts, cabbage, French beans, carrots and capsicum, toss and sauté for 2 minutes.
Switch the flame off and set aside.
Heat 1½ cups vegetable stock in another non-stick pan.
Add remaining stock to the cornflour and mix well to make a slurry.
Add salt, pepper powder, soy sauce, tomato sauce and chilli sauce, stir and bring to a boil.
Add cornflour slurry and mix till the sauce thickens.
Add vinegar, mix well and simmer for 1-2 minutes. Your sauce is now ready.
Heat 1 tablespoon oil in another non-stick pan, Crack eggs in it, sprinkle salt and pepper on top and cook a sunny side up.
Now layer your prepared sauce on top of the fried noodles and top with fried eggs!
Garnish with spring onions and serve immediately.