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All That You Shall Need

1. Boiled and strained Noodles – One Packet
2. Shredded Vegetables – I used plenty of Mushrooms, Capsicum, Cabbage, Green Beans, Carrots, Spring Onions, Slivers of Pink Onions
3. Seasoning – Chilli Flakes, Oregano, Salt, Pepper and a Pinch of Sugar
4. Two Eggs, scrambled with a little salt and pepper
5. Sauces – Chilli Sauce, Soya Sauce, Tomato Ketchup
6.  Others – Finely chopped garlic, green chilies and some ginger julienne
7. Oil

Burnt Chili Garlic Noodles

Burnt Chili Garlic Noodles

The Making

Heat oil in a wok. Add, finely chopped garlic, chilies and those ginger julienne. Stir fry, until the garlic turns golden in color. Then add the slivers of onion and the other veggies. Remember to crank up the heat for a couple of minutes, else the veggies would ooze a lot of water, and continue to stir fry. I like it crunchy, and if you like it too that way, then don’t overcook. Now add the sauces and cover and cook for another minute or so. Add the noodles, eggs, mix it well, and finally sprinkle the seasoning as mentioned above and salt as you shall prefer.

Garnish with some finely chopped spring onions and serve it really hot. Really HOT. 🙂