Egg-Chicken Chowmein (Spaghetti)

Egg-Chicken Chowmein (Spaghetti)

Quantity: Serves 2

Ingredients

• 2 eggs
• 2 nests (cakes) of plain noodles (chowmein)
• 150 gm of minced boneless chicken
• 1 carrot (finely chopped)
• 1 medium-sized red onion (chopped)
• 1/2 (Half) a capsicum (bell pepper) [mix of red, green or yellow - finely chopped; Any 1 colour or all of them can be used]
• 2 green chillies (chopped)
• 1/2 (Half) a tea-spoon of black pepper
• 1 table-spoon of tomato sauce (ketchup)
• 1/2 (Half) a tea-spoon of light soya sauce
• Salt to taste
• Cooking Oil for frying vegetables and noodles

Method

• Take a sauce pan and pour water into it until it is half full. Heat it until the water starts to boil.
• Break two nests of plain noodles (chowmein) and put them into the boiling water. Boil the contents for 5 - 7 minutes with a pinch of salt until the noodles are well cooked.
• Drain the hot water and wash the noodles with cold water. Drain the cold water after washing and spread the noodles on to a strainer for drying. This will prevent the noodles from being sticky.
• Take a wok (Kadai) and pour some cooking oil into it. Heat the wok until the oil is ready for cooking.
• Scramble the eggs with a pinch of salt and keep it aside.
• Fry the minced chicken with a pinch of salt and keep it aside.
• Next, fry all the vegetables (onion, carrot, capsicum) in the same wok with a pinch of salt and green chillies.
• Once the vegetables are well cooked, place the noodles into the wok and mix it well on high heat for about 1 minute.
• Add the sauces (tomato and soya), scrambled eggs, minced chicken, black pepper and salt (as per taste) and mix them well for about 1 minute on high heat.
• Serve the chowmein hot. Enjoy it as it is or with a side dish of chilli chicken.