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
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Ingredients
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1/2 cup
oil
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4
eggs
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1/2 cup
chopped onions
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1
green serano chili, minced
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2
cloves garlic sliced
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1
thinly sliced red onion
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2 cups
shredded cabbage
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1 tablespoon
freshly grated ginger
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1 cup
cooked shredded chicken (optional)
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1 cup
frozen peas
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1 teaspoon
sesame oil
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2 tablespoons
soy sauce
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2 tablespoons
cider vinegar
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1 tablespoon
chili sauce (such as sriracha)
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4 cups
cooked noodles
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1/2 cup
chopped cilantro
Directions
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Heat 3 tablespoons of the oil in a large skillet. Beat the eggs with the chopped onion and minced chili.
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Pour the egg onto the skillet and cook as an omelette and cool and chop into pieces and set aside.
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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.
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Add in the shredded cabbage and the ginger and cook for 3 minutes.
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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.
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Toss in the noodles and the chopped eggs with the cilantro and serve hot.
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