1- capsicum, thinly sliced (or carrot, French beans, cabbage)
1 tbsp - tomato sauce
1 tbsp - soy sauce
1 tsp - oyster sauce (optional)
1 cup- omelet strips ( 1- inch strips )
1/2 tsp - pepper powder
How to Make Capsicum Egg Noodles
Whisk egg, milk, corn flour / all-purpose flour and salt together in a medium bowl until soft peaks form ( quantity will be double ).
Lightly coat an omelette pan (11 - inches in diameter or make 2 omelettes of 5 - inches in diameter) or big / medium skillet with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begins to set at the bottom.
The underside should be light golden in colour.
Once it turn light golden colour, remove carefully with a flat spatula. Omelette is ready now. Allow to cool for 5 minutes and cut into 1 - inch strips.
Cook noodles as per packet instructions.
In a wok / wide frying pan, heat oil. Add chopped garlic and fry for 3 - 4 minutes on a medium heat.
Add sliced onion and fry till golden colour.
Add capsicum slices and fry for 3 - 4 minutes or until soft.
Add tomato sauce, soy sauce and oyster sauce (optional) and mix well. Stir well for 2 - 3 minutes.
Add cooked noodles and omelette strips.
Sprinkle pepper powder and fry continuously for 5 minutes or until the noodles well mixed with sauces, vegetables and omelette strips.
Serve hot with any Chinese gravy dishes of your choice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.