Noodles: - 300 gm Salt: - to taste Oil: - 6 tbsp + to deep fry Corn flour/corn starch: - 2 tbsp Ginger (chopped):- 1 inch piece Garlic : - 4 cloves Onion (sliced):- 1 medium Boneless chicken (cut into thin strips):- 400 gm Carrot (cut into thin strips):- 1 medium French beans (cut into thin strips):- 5 Cabbage (shredded):- ¼ medium Spinach (shredded):- 8 leaves White pepper powder: - ½ tsp Sugar: - 1 tsp Tomato sauce :- 4 tbsp Vinegar :- 1 tbsp Chicken stock :- 1 cup Bean sprouts :- 1 cup Tofu (cut into thin strips) :- 100 gm Eggs :- 4
Fry pan Wok Spatula Serving dish
Mix one tbsp of oil and little salt in enough water. Allow this mixture to boil.
Put noodles in it and continue boiling over high flame until completely cooked.
Remove, drain and keep aside to cool down.
Separate the noodles into 4 equal parts, then prepare into a nest and deep-fry in hot oil until crisp and brown.
Drain on a kitchen paper.
In quarter cup of water, add cornstarch and keep aside.
In a wok, heat 2 tbsps. of oil and combine the garlic and ginger. Stir-fry for a minute.
Combine sliced onions and sauté until it becomes golden brown.
Add chicken and stir-fry for 2 minutes over high flame.
Add beans, spinach, cabbage and carrots. Stir-fry until vegetables are done.
Mix salt, sugar and pepper powder to it.
Stir in the vinegar and tomato sauce.
Now, transfer this mixture in the stock and then allow this mixture to boil.
Decrease flame and stir in cornstarch. Simmer for 2 minutes.
Combine tofu and bean sprouts to it. Stir well.
In a fry pan, heat leftover oil and make fried eggs.
On a serving plate, arrange some part of the fried noodles and then pour the prepared sauce.
Keep a fried egg on top and immediately serve hot.