Egg Chowmein

1. 1
   prep · ~10 min

   Prep the vegetables and beat the eggs.

   1.Slice the onion, bell pepper, and spring onion. Julienned carrot and shred the cabbage.

   2.Chop the garlic and green chili finely.

   3.Crack the eggs into a bowl and beat them with 1 pinch salt and 1 pinch black pepper.
2. 2
   boil · ~8 min

   Boil the noodles until just tender.

   Bring the water to a boil in a large pot. Add 0.5 tsp salt and the dried noodles, and cook until just tender according to the pack timing. Drain well and spread briefly so they do not clump.

   TIPDo not overcook the noodles; they should stay slightly firm so they hold up during stir-frying.
3. 3
   saute · ~2 min

   Scramble the eggs.

   Heat 1 tbsp oil in a wide pan or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until softly scrambled. Transfer to a plate.

4. 4
   saute · ~5 min

   Cook the vegetables.

   1.Heat the remaining 1 tbsp oil in the same pan over high heat.

   2.Add garlic, green chili, and the spring onion whites. Stir-fry for 30 seconds.

   3.Add onion, carrot, cabbage, and bell pepper. Toss on high heat until slightly softened but still crisp, about 3 to 4 minutes.

   4.Add the soy sauce and red chili sauce, and toss well.

   TIPKeep the heat high and cook quickly so the vegetables stay crisp instead of turning watery.
5. 5
   mix · ~2 min

   Toss the noodles and eggs together.

   Add the boiled noodles and scrambled eggs to the pan. Pour in the vinegar, then toss everything well so the seasoning coats the noodles evenly.

6. 6
   garnish · ~1 min

   Finish with spring onion greens and black pepper.

7. 7
   serve · ~1 min

   Serve hot.

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