Mixed Noodles

 

Ingredients

1. Noodles - Around 200 gm (You can use any variety of noodles)
2. Chicken breast - one and half, cooked and sliced to strips
3. Shrimp - A handful (I used the frozen cooked ones)
4. Ginger - 1 tsp minced
5. Garlic - 1 tsp minced
6. Green and red bell pepper - 1/4 cup thinly sliced
7. Beans  - 6-7 beans sliced diagonally
8. Bean Sprouts - 1/4 cup
9. Carrot - 1/2 medium-sized sliced to strips
10. Cabbage - 1/4 cup sliced fine
11. Eggs - 2
12. Soy sauce - 2 tsp
13. Worcestershire sauce - 2 tsp
14. Chilli sauce - 2 tsp
15. Vinegar - 1 tsp (I used balsamic vinegar)
16. Sugar - 2-3 pinches
17. Pepper powder - 1/4 tsp
18. Spring Onion - 1-2 chopped, to garnish
19. Vegetable Oil - 2 tsp
20. Salt - to taste 

Method

1. Cook the rice noodles as per the package instructions. When cooked, pour them into a colander, put under cold running water for about 30 seconds and set aside to drain. Pour 1 tsp oil and toss gently to prevent the noodles from sticking to each other. You can cut them using scissors if you want.

2. In a wide pan, heat vegetable oil. Add the minced ginger and garlic, saute for a minute. Turn the knob to high heat, add the chopped beans, saute for around 30 seconds and add chopped carrots. Continue stir-frying and add the cabbage, bean sprouts and bell peppers. Stir-fry for about 30 seconds. The veggies should not be over-cooked or else they may lose their color and crispness.

4. Now move all the veggies to the side and scramble the eggs adding a little pepper powder and salt. Mix it with the vegetables, add the cooked chicken and shrimp. Now toss in the cooked noodles, add soy sauce, chilli sauce, worcestshire sauce and  vinegar. Stir-fry until everything is well-mixed and the noodles are coated with all the sauces. Add more sauces until desired taste is achieved. Season with pepper, a little sugar, check for salt and switch off. Garnish with spring onions. Serve hot.