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
green serano chili, minced
cloves garlic sliced
thinly sliced red onion
freshly grated ginger
cooked shredded chicken (optional)
chili sauce (such as sriracha)
In This Recipe
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.