1 to 1½tablespoongarlic cloveschopped finely, about 2 to 3 large
2 to 3green chilies slit (optional)
½teaspoonblack pepper or white pepper crushed
1teaspoonrice vinegar(skip if you don't have)
1tablespoonsoya sauce(adjust to taste)
1tablespoonhot red chilli sauce(or any hot sauce, optional)
1onion or 2 sprigs of spring onions chopped
½cupbell peppers chopped
4 to 6French beans(green beans, optional)
How to make the recipe
Bring 8 to 10 cups of water to a rolling boil in a large pot. Add the noodles and let cook al dente, meaning fully cooked but the noodles should have a bite to them. Follow the cook time from your pack of noodles. Mine takes about 3 mins.
Drain the noodles to a colander. I rinse mine under cold running water following the manufacturers instructions.
While the noodles cook, rinse and chop the veggies. Separate the greens and the whites from the green onions while you chop.
Break the eggs in a rinsed bowl & scramble them with a fork until frothy. Set aside.
How to Make Egg Fried Noodles
Heat a wok with oil. When the oil is hot enough, add the chopped garlic and the spring onion whites. Let fry for 30 seconds.
Add carrots, bell peppers and green beans. Fry them on a high heat until slightly tender yet crunchy.
Slide the veggies aside in the wok and reduce the heat. Pour the eggs. Scramble them and cook till done but not overcooked.
Sprinkle salt and pepper. Pour the sauces and vinegar. Add the cooked noodles.
Stir fry the noodles just for a minute or so on the highest heat. Sprinkle pepper.