Egg Hakka Noodles

INGREDIENTS:

150 gms Hakka Noodles
1 large onion, chopped
2 tsp garlic, crushed
1 carrot, julienne
1 cup cabbage, shredded
½ cup beans, julienne
1 cup mushrooms, halved
1 small capsicum, julienne
½ cup spring onion, chopped
⅓ cup celery, julienne
2 eggs
1 tbsp green chilli sauce
2 tbsp Soya sauce
1 tsp Pepper Powder
Salt
Oil

METHOD:

1. Heat enough water in a pan with salt and few drops of oil.
2. When the water comes to a boil, add the noodles.
3. Stir and allow to cook the noodles till they are just cooked.
4. Drain them in a sieve.
5. Rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
6. Drain & keep aside.
7. Heat oil in a wok. Scramble the eggs and keep aside. 
8. In the same pan, add more oil if required, add chopped onion and garlic. Saute in high flame.
9. When onion becomes translucent, add rest of the veggies, except spring onion. 
10. Add salt. Cover and cook till the veggies are done. Make sure that it retains its crunchiness.
11. Once the veggies are done, add pepper powder and the sauces. Mix well.
12. Reduce to the low flame and add scrambled eggs, spring onion and noodles. Mix well. 
13. Cook on low flame for 2 minutes. Serve hot.

NOTES:

1. You can add any veggies of your choice. 
2. You can adjust the qty of veggies as per your requirements. 
3. If you are using sauces, be careful while adding salt to the recipe.
4. Adding sauces is optional.