2 packets Egg Hakka noodles (200gms each)
2 cups bell peppers( red,yellow and green)
1cup Cabbage, shreds
1cup Spring onion ,chopped(both green and white part)
1/2 cup Carrots,cut into thin strips
2tbsp Ginger-Garlic paste
3/4 cup Tomato sauce
2 cups Boneless chicken pieces ( cooked)
1tsp Pepper powder
2tsp Soy sauce
2 tablespoons Cornflour/ corn starch
1/2tsp MSG( mono sodium glutamate)
1/2 litre Chicken stock
Salt As per taste
1tsp Red chilly sauce ( optional)
For crispy Noodles:
Boil 2 litres of water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
Remove, drain and cool. Divide the cooked noodles into five equal portions and deep fry one portions at a time in hot oil till light brown and crisp.
Remove and drain on an absorbent kitchen towel or paper napkin.
For the sweet and tangy sauce:
Blend cornstarch in quarter-cup water or chicken stock and set aside.
Heat two tablespoons of oil in a wok/kadai, add chopped sping onion ( white part only) and ginger- garlic and stir-fry for a minute on high flame.
Add carrot,cabbage, bell peppers and 1/2 of the spring onion green parts chopped and Chicen pieces, stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
Add pepper powder, MSG, salt and sugar.
Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
Simmer until the sauce thickens.
First prepare fried eggs in a non-stick fry pan,one by one.
Then pour a portion of the prepared sauce,sprinkle some chopped spring onion and put the fried noodles on top of the sauce ,finally top it with a fried egg and its ready to serve.
Serve hot immediately.
Note: vegetarians can try this without chicken, and eggs and replace chicken stock with veg stock.
Recipe by Preeti Baliga