When it is raining outside and you scream for 'chinese', this is the dish you want to dig in. It is a hot and spicy noodles that wakes you up and makes you warm from the inside. With the other usual veggies, i have added chinese cabbage 'baby bok choy' for a real chinese touch. If you haven't tasted bok choy, i highly recommend you trying that. When it comes to sauces, a little from here and a little from there really enhances the flavor and heightens up the taste. And here goes the recipe,
6 oz pkt any noodles
1/2 Red onion (thinly sliced)
1 medium Carrot (thinly sliced)
1/2 medium Bell pepper (thinly sliced)
2 Baby Bok Choy (sliced)
2 Green onions (chopped)
1 1/2tsp Garlic (minced)
1 1/2tsp Ginger (minced)
1tbsp Soy sauce (reduced sodium)
1 1/2tsp White Vinegar
1tsp Chilli Garlic Sauce
1/2tsp Crushed Red pepper
1/2tsp Black pepper(crushed)
1tsp Chow Chilli oil (optional)
1tbsp + 1tsp Sesame oil
Cook the noodles as per the instructions in the package.
Drain in a colander, transfer into a bowl and add 1tsp sesame oil. Mix and keep aside.
In a wok, heat the remaining oil in a medium-high heat, add the ginger and garlic and cook for a min.
Now add the onions and saute for 30 secs and add the carrots.
After a min, add the bell pepper and bok choy and cook for a couple of mins, stirring continuously.
Push the veggies to a side and break the egg and scramble it.
Now add the cooked noodles, add the soy sauce, vinegar and chilli garlic sauce followed by black pepper and crushed red peppers.
Use tongs to mix well and coat the noodles with the sauce and peppers.
Sprinkle the green onions and switch off the stove.
Serve it with hot sauce or chow chilli oil.