Apr 2, 2011

Capsicum Egg Noodles

Capsicum Egg Noodles

Serves: 2

You will need

1 packet Ching’s Egg / Vegetable noodles
1 tablespoon oil
6 garlic, chopped
1 onion, finely sliced
1 capsicum, thinly sliced (or carrot, French beans, cabbage)
1 tablespoon tomato sauce
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional)
1 cup omelette strips ( 1- inch strips )
1/2 teaspoon pepper powder


For omelette:

2 eggs
2 teaspoon milk
1/2 teaspoon corn flour or all purpose flour
Salt to taste ( 1/4 teaspoon )
2 teaspoon cooking oil


Whisk egg, milk, corn flour / all purpose flour and salt together in a medium bowl until soft peaks form ( quantity will be double ).

Lightly coat an omelet pan (11 - inches in diameter or make 2 omelettes of 5 - inches in diameter ) or big / medium skillet with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begin to set on bottom.

The underside should be light golden in color.

Once it turn light golden color, remove carefully with a flat spatula. Omelette is ready now. Allow to cool for 5 minutes and cut into 1 - inch strips.

Final preparation:

Cook noodles as per packet instructions.

In a wok / wide frying pan, heat oil. Add chopped garlic and fry for 3 - 4 minutes on a medium heat.

Add sliced onion and fry till golden color.

Add capsicum slices and fry for 3 - 4 minutes or until soft.

Add tomato sauce, soy sauce & oyster sauce (optional) and mix well. Stir well for 2 - 3 minutes.

Add cooked noodles and omelette strips.

Sprinkle pepper powder and fry continuously for 5 minutes or until the noodles well mixed with sauces, vegetables and omelette strips.

Serve hot with any Chinese gravy dishes of your choice.

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