Szechwan Chicken Noodles
|Salt||1 Pinch (or to taste)|
|Olive oil||1 Teaspoon|
|Hakka egg noodles/Any egg noodles||85 Gram|
|Pepper||To Taste (or to taste)|
|Bell pepper||1 Cup (16 tbs) (capsicum)|
|Scallions||1⁄2 Cup (8 tbs), chopped (spring onion)|
|Spicy szechwan sauce||6 Tablespoon|
|Soy sauce||2 Tablespoon|
Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka Egg noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside.
Cut the chicken into small cubes. Stir-fry the chicken in a tbs of olive oil. Keep aide.
Stir-fry peppers/capsicum cubes until the sides become browned. Also fry the scallions/spring onions. Keep aside.
Scramble the egg and keep aside.
Heat a deep vessel. Add the noodles, chicken cubes, peppers, scrambled egg and spring onions. Mix well. Add soy sauce, spicy szechwan sauce and mix until the sauces coat the noodles well. Remove from stove.