Indo-Chinese- Indian Chicken Noodles

Ingredients

Veg noodles/ Egg noodles- 2 pack

Boneless Chicken pieces- 250 gms

Egg( beaten)- 2 nos

Cabbage shredded- 2 cups

Carrot julienned- 1 cup

Capsicum/ Green bell pepper julienned- 1/2cup

Light Soy sauce- 1 tsp

Green chilli sauce- 1/2 tsp

Ajinomoto- 1/4tsp

White pepper powder and Salt to taste

Oil- 3 tbsp

Green onions/ scallions- to garnish

Oil to deep fry

Chicken marinade ingredients

Maida/ All purpose flour- 2 tbsp

Corn flour- 1 tbsp

Light Soy sauce- 1/2 tsp

Red chilli paste/ Red chilli powder- 1 tsp

Salt to taste

Method

Boil egg noodles until tender, drain and  set aside to cool. Make scrambled egg out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil and set aside to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.

Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot, capsicum and cabbage and stir fry for few mins. Now add the boiled egg noodles, cooked chicken and scrambled egg to the pan. Add the light soy sauce, green chili sauce, ajinomoto, white pepper powder and required salt. Stir fry the noodles mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Noodles with Chicken Manchurian, Chilly Chicken or gravy of your Choice.