Serves – 6 to 8

Ingredients:

Noodles – 16oz pkt (approx 500 gm), cooked per pkg instructions (al dente)

Sesame Oil – 1 Tbsp

Oil – 2 Tbsp

Garlic – 1 Tbsp, minced

Ginger – 1 Tbsp, minced

Onion – 1 small, sliced

Carrot – 1 large, cut into matchsticks

Cabbage – 1.5 cups packed, shredded

Bell Pepper – 1/2 large, cut into strips

Baby Corn – 8, cut

Egg – 1 (optional)

Black Pepper – 1/2 tsp or to taste

Soy Sauce – 2 Tbsp or to taste

White Vinegar – 1 Tbsp

Hosin Sauce or any Chinese Sauce – to taste

Red Chilli Sauce (Sambal) – to taste

Green Onions – 2 stalks, cut diagonally – for garnishing

1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1

Tbsp Sesame Oil. Keep aside.

2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat.

3. Add Ginger and Garlic and cook for 30 seconds.

4. Add Onions and cook for 30 seconds.

5. Add Carrots and allow them to soften just a little.

6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.

7. Push veggies to one side of wok and break an egg in the pan.

8. Scramble the egg until cooked and mix together with the veggies.

9. Add Black Pepper and mix.

10. Toss Noodles once before adding them to the pan.

11. Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles.

12. Taste and adjust any of the sauces.

13. Garnish with Green Onions and serve hot.