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Author Notes: Noodles that mesh Indian and Chinese flavors are extremely popular in Indian households and certainly a common street food. This is my mother's recipe that my kids refer to as Dida (grandmother)'s noodles —Rinku Bhattacharya /Spice Chronicles
- 1/2 cup oil
- 4 eggs
- 1/2 cup chopped onions
- 1 green serano chili, minced
- 2 cloves garlic sliced
- 1 thinly sliced red onion
- 2 cups shredded cabbage
- 1 tablespoon freshly grated ginger
- 1 cup cooked shredded chicken (optional)
- 1 cup frozen peas
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar
- 1 tablespoon chili sauce (such as sriracha)
- 4 cups cooked noodles
- 1/2 cup chopped cilantro
- Heat 3 tablespoons of the oil in a large skillet. Beat the eggs with the chopped onion and minced chili.
- Pour the egg onto the skillet and cook as an omelette and cool and chop into pieces and set aside.
- In a large wok, heat the remaining oil and add in the garlic and onion and cook for about 5 minutes until soft and translucent.
- Add in the shredded cabbage and the ginger and cook for 3 minutes.
- Stir in the chicken (if using and the peas) and add in the sesame oil, soy sauce, cider vinegar and the chili sauce and mix well.
- Toss in the noodles and the chopped eggs with the cilantro and serve hot.
- This recipe was entered in the contest for Your Best Recipe with Noodles