- Prep Time:10m
- Cook Time:10m
- Total Time:20m
- Serves: 2
Ingredients
- 2 'cakes' of noodles
- Water, to cook the noodles
- 2 -3 tbsp chilli oil (substitute with vegetable oil)
- 1 long red chilli (not-too-hot kind), sliced diagonally
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 1/2 c onion, sliced
- 3/4 c bell peppers, sliced
- 1/2 c carrots, julienned
- 1 c cabbage, shredded
- 2 -4 tbsp All-in-One Stir-fry Sauce
- 1/2 tsp. black pepper powder
- 1/4 tsp. fried red chilli flakes
- Salt, to taste
- 1 c cooked, shredded chicken
- 2 eggs (optional)
- 1 spring onion, sliced
Instructions
- Bring a pot of water to the boil and add salt.
- Cook the noodle cakes until soft and well done. Drain and rinse under cold water to remove starch. Set aside.
- Heat oil in a pan and add sliced red chillies, grated ginger and garlic. Sauté till golden brown and crisp.
- Add sliced onions and bell peppers. Stir well and cook until slightly cooked.
- Toss in the carrots and cabbage. Flavour with sauce, red chilli flakes, pepper and salt.
- If adding eggs, push the vegetables to one side of the pan, and break the eggs into the other side. Let cook and scramble to bite-sized pieces.
- Add the cooked noodles and toss well to combine.
- Garnish with the chopped spring onions and serve piping hot!