Egg Szechuan Noodle

INGREDIENTS:

For the Szechuan sauce:

• 1 tbsp oil
• 5 dry whole red chillies
• 1 tbsp chopped garlic
• ½ tsp red chilli flakes 
• 4 tbsps tomato ketchup
• ½ cube stock powder
• 3 tbsps light soya sauce

To finish the Szechuan noodles:

• • 3 tbsps oil 
  • 1 medium-sized sliced onion
  • ½ cup carrot, julienne 
  • ½ cup cabbage, sliced
  • 3 eggs
  • ½ cup Szechuan sauce
  • 2 cups cooked noodles
  • 3 tbsps sliced spring onion 

PREPARATION

For the Szechuan sauce:

• • • In a hot pan pour oil, when the oil is hot add whole dry red chilli. Sauté for a few seconds.
    • Then add chopped garlic and red chilli flakes. Sauté for a minute. Add tomato ketchup and stock powder. Mix it and cook for three minutes.
    • Add light soya sauce. Mix it and check the seasoning. Szechuan sauce is ready and keep it aside.

To finish the Szechuan noodle:

• • In a very hot kadai or wok pour oil. When the oil is hot, add onion, carrot and cabbage. Sauté and half cook the veggies.
  • When the vegetable is cooked take it out from the kadai and keep it aside in a plate. Now pour the beaten egg into the kadai. Sauté and scramble the eggs.
  • Once the egg is done put the vegetables back into the kadai. Mix the vegetables and egg together. Now add the Szechuan sauce and mix everything together on a high flame.
  • At this stage check the seasoning and add salt if needed or add crushed pepper powder for more spiciness. 
  • Add cooked noodles, mix everything together. To finish, add sliced spring onion on top, and mix it. The Szechuan noodle is ready; serve it in a nice white bowl.