Grandmother's Indo-Chinese Noodles

Serves
4

Author Notes

Noodles that mesh Indian and Chinese flavors are extremely popular in Indian households and certainly a common street food. This is my mother’s recipe that my kids refer to as Dida (grandmother)’s noodles —Rinku Bhattacharya /Spice Chronicles

Ingredients

¹/₂ cup

oil
4

eggs
¹/₂ cup

chopped onions
1

green serano chili, minced
2

cloves garlic sliced
1

thinly sliced red onion
2 cups

shredded cabbage
1 tablespoon

freshly grated ginger
1 cup

cooked shredded chicken (optional)
1 cup

frozen peas
1 teaspoon

sesame oil
2 tablespoons

soy sauce
2 tablespoons

cider vinegar
1 tablespoon

chili sauce (such as sriracha)
4 cups

cooked noodles
¹/₂ cup

chopped cilantro

Directions

Heat 3 tablespoons of the oil in a large skillet. Beat the eggs with the chopped onion and minced chili.
Pour the egg onto the skillet and cook as an omelette and cool and chop into pieces and set aside.
In a large wok, heat the remaining oil and add in the garlic and onion and cook for about 5 minutes until soft and translucent.
Add in the shredded cabbage and the ginger and cook for 3 minutes.
Stir in the chicken (if using and the peas) and add in the sesame oil, soy sauce, cider vinegar and the chili sauce and mix well.
Toss in the noodles and the chopped eggs with the cilantro and serve hot.