Ingredients:
- 200g Spaghetti Noodles
- 2 eggs, beaten
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers red, green, or both
- 1/2 cup thinly sliced cabbage
- 1/4 cup shredded carrots
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce adjust to taste
- 1/2 teaspoon ground black pepper
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
Follow the directions on the package to boil the spaghetti noodles until they are al dente
Remove the water and set it aside
In a big pan or wok, heat the vegetable oil over medium-high heat
Put in the grated ginger and minced garlic
Saut for one minute, until the smell is nice
Stir-fry the onions for two to three minutes, until they start to get soft
Slice the bell pepper, cabbage, and carrots, and then shred them
Stir-fry the vegetables for three to four more minutes, or until they are soft but still crisp
On one side of the pan, move the vegetables and pour the eggs into the empty space
Beat the eggs in a pan until they are fully cooked
Add the scrambled eggs to the vegetables that have been sauted
After the noodles are cooked, add them to the pan with soy sauce, chili sauce, ground black pepper, and a pinch of salt
Mix everything well, then cook for two to three minutes
Test the seasoning and make any necessary changes
Add some fresh cilantro leaves as a garnish
Egg Chow Mein with Spaghetti Noodles made in an Indian style
Serve hot and enjoy
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