Chinese Mixed Noodles

Chinese food is very popular in our city as it is in our home. We frequent a Chinese restaurant and every time we either have a mixed noodles or a mixed rice which is a signature dish of the restaurant. After trying few of the Chinese restaurants in town, Chiyang seems to be the best place. The reason is many: i have not tasted ajino motto in their preparation, the portions are good, the ambiance is superb (in the air conditioned space) and the menu is reasonably priced.  The mixed noodles in the restaurant has chicken, beef, prawn, pork, eggs and an assortment of vegetables. In this recipe i have avoided beef and pork, yet it tasted very yummy.

the recipe

Hakka noodles - 400 gms

Ginger Garlic paste - 2 tbsp

Soya Sauce - 3 tbsp

Oil - 3 -4 tbsp

Chicken stock - 3/4 - 1 cup

Egg - 1 or 2

Sugar - 1 1/2 tsp

Spring onion, chopped - 2 tbsp

Pepper powder - 1/2 - 3/4 tsp

Salt to taste

ingredients to be sauted 

Capsicum, julienned - 1

Carrot, julienned - 2

Cabbage, julienned - 3/4 cup

Onion - 2 (cut into slight thick slices)

Celery, julienned - 3 stalks

Chicken, boiled & shredded - 3/4 cup

Boiled prawns - 3 -4 tbsp

Green chilly (optional), chopped - 1 or 2

the method

Beat the egg with required amount of salt and make an omelette. Cut it into thin strips / juliennes. 

Boil the noodles as per instruction. Add required amount of salt while boiling.

Heat 2-3 tbsp oil in a wok or a wide pan (uruli in Kerala) and add all the ingredients to be sauted. Add salt and stir briskly in high heat. When the vegetable are almost cooked but remains crunchy turn to low heat and make some space in the middle. Add a tbsp of oil and add the ginger garlic paste. Stir for a minute and then stir it along with the vegetables*. Turn to high heat, make space in the middle of the pan and add the soya sauce. Immediately add 1/2 tsp salt and 1 1/2 tsp sugar. When the sauce sizzles, mix all the vegetables. Add the cooked noodles. Pour the chicken stock 1/4  cup a time and mix with a fork and spoon on each hand. When the noodles reaches the preferred consistency stop using the stock. Add the egg and pepper powder. Garnish with spring onions and turn off heat. Serve with tomato sauce / ginger chicken / chicken manchurian / chillie chicken. 

*Ginger Garlic paste is added in the process of cooking to prevent it from burning in high heat.