Egg Hakka Noodles

Ingredients:                                      Prep. Time: 30 Minutes, Serves: 4
1 packet hakka noodles
1/2 cup chopped spring onions
1 small carrot, peeled and julienned
1/2 capsicum, julienned
½ cup chopped broccoli florets
5 mushrooms, chopped
1/2 tablespoon soy sauce
1 tablespoon green chili sauce
5-6 garlic pods, finely chopped
1 tablespoon black pepper powder
1 tablespoon chopped spring onion greens for garnish
3 tablespoon oil
Salt to tasteFor the scrambled eggs:
2 eggs
½ teaspoon black pepper powder
¼ teaspoon saltProcedure:
1) Boil 5-6 cups of water. Add hakka noodles to the water when bubbles start appearing in the water.
2) Add 1 teaspoon oil and ¼ teaspoon salt to the noodles while boiling. Boil the noodles Al-dente. Using a strainer, drain the water. Pass running RO water through the noodles on the strainer. Toss gently with a fork and keep it aside to dry.
3) Crack open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and mix well.
4) In a kadai/wok, add oil and let it heat for 1 Minute. Add the egg mixture and spread it around by moving the wok in circular direction. Cook it for 2 minutes and then scramble it till it is cooked properly. Remove in a plate and keep it aside.
5) In the same kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.
6) Fry garlic for few seconds and add the chopped spring onions and saute for 2 minutes.
Add capsicum, broccoli and carrot and saute for 5 minutes.
7) Add mushrooms and mix well. Cover it for 10 minutes and let the mushrooms get cooked.
8) Add the soya sauce and chili sauce and black pepper powder and mix well.
9) Add the boiled noodles and toss.
10) Add salt to taste and mix keeping in mind that salt was already added to noodles while boiling.
11) Finally add the scrambled eggs and mix well.
12) Garnish with spring onion greens.

Serve hot with Gobi Manchurian.