Ingredients

Noodles

1. Egg Noodles or Hakka noodles – 100 gms
2. Oil – 2 tbsp
3. White pepper powder – 1/4 tsp or more
4. MSG or Ajinomoto (optional) – 1/4 tsp

Chicken

5. Chicken – 100 gms
6. Oil – 3 tbsp
7. Salt - as per taste
8. White pepper – 1/2 tsp
9. Light soya sauce - 1/2 tsp
10. Garlic cloves (big, chopped) – 1 clove

Vegetables

11. Oil – 1 tbsp
12. Garlic (big, chopped) – 2 cloves
13. Red chilli (long, medium hot) – 1
14. Cabbage (shredded) – 1/2 cup or handful
15. Carrots (thinly sliced or shredded) – 1/2 or 1/3 cup
16. Yellow bell pepper – quarter
17. Red bell pepper – quarter
18. Cauliflower (sliced) – 3 florets
19. Onion (medium) - 1/2
20. Spring onion (small, chopped or sliced) – 2
21. White pepper – 1/2 tsp
22. MSg (Ajinomoto) – 1/2 tsp (optional)
23. Sugar – 1/2 tsp
24. Dark soya sauce – 2 tsp
25. Rice vinegar – 2 tsp
26. Salt - as per taste

Garnish

27. Spring onion (chopped) – 1

Method

1. Slice all the vegetables in one shape or you can chop finely.
2. Slice the chicken pieces in to small, keep it aside.
3. Boil the noodles in sufficient water or soak in hot water as per instruction, drain and add 1tsp oil, mix well in the noodles, so that they don’t stick to each other.
4. Heat 2tbsp oil in a wok or kadai, add chicken pieces stir fry for 3min, now add garlic, pepper powder, soya sauce, salt if needed; stir fry for 2min or more till cooked but remains soft and juicy. Remove from the wok and keep aside.
5. Heat oil in the same wok or kadai if needed, add onion, garlic, cabbage, carrot, cauliflower and stir-fry for 3 minutes.
6. Add all the bell peppers or capsicum and spring onion and stir-fry for two minutes, stirring and tossing continuously. Keep all the vegetables crispy but cooked. Remove from the wok and keep it aside.
7. In the same wok, add oil, when hot, add noodles and stir fry for 1min.
8. Add pepper, salt, ajinomoto, and mix well and stir fry for 2 to 3min.
9. Add all the chicken pieces and cooked vegetables in the noodles, mix well.
10. Add salt, sugar, soya sauce, vinegar and pepper powder and cook on high heat for 2 to 3min or until the noodles are heated through, tossing continuously.
11. Serve hot garnished with spring onion greens and with green chilli sauce.

Notes

1. You can add ginger, black pepper powder or chilli flakes to make spicier.
2. You can add any vegetables mushroom, bean sprouts, beans, baby corn and instead of chicken use prawns.
3. Instead of frying the chicken, use boiled chicken pieces also.
4. I have used one red chilli which is not spicy at all for the colour, you can add green chillies sliced when you add onion and the sauces like tomato ketchup and chilli garlic sauce, it makes more spicy and yummy noodles.
5. To make it more easy and simple, no need to fry separate noodles and vegetables, just add with the chicken and stir fry the vegetables and then add the noodles and mix all directly and serve hot.
6. You can take any noodles you like as there are variety of noodles like egg noodles, eggless noodles and other noodles, use little thick as I have used or in the restaurants you might have seen the shape and size of the noodles.
7. I sometimes stir fry the noodles with ginger, garlic, chilli flakes for 2 to 3 min till slightly colour changes and mix with the vegetables. Refer my spicy vegetable chow Mein /hakka noodle with no soya sauce recipe.