Indo-Chinese Vegetable Noodles

I wanted to try something new dish as I'm bored with all south indian varieties for dinner. Indo-Chinese food varieties are very popular in India especially among kids and youth. A good reason to try :)

No of servings - 3

Ingredients 

1. Linguine or any noodles 
2. Sesame Oil - 2 tbsp 
3. Onion(chopped) - 1 
4. Carrot - 2 
5. Green/Red/Orange pepper(any) - 2 
6. Baby corn - 7-8 
7. Ginger garlic paste - 1 tbsp  
8. Pepper powder - 1/2 tsp 
9. Egg - 1 
10. Soy sauce - 2 tbsp 
11. Teriyaki sauce - 2 tbsp 
12. Maggi hot and sweet ketch up - 3 tbsp 
13. Bamboo shoots - 7-8 
14. Tomatoes - 1 
15. Salt - to taste 
16. Oil - 2 tbsp

Method

1.  Cook noodles in water according to package instructions(approx 6-7 minutes)
2. Add salt to the boiling noodles(preferred) 
3. When its thoroughly cooked, drain and run on cold water, add sesame oil to the  noodles and keep aside 
4. Heat oil in a vok and add onions 
5. Add the ginger garlic paste to onions and fry till the onions get shiny(onions with ginger garlic paste also gives you a nice aroma) 
6. Add the carrots, pepper, babycorn, bamboo shoots one by one and allow it to cook 
7. Push veggies to one side of vok and break an egg.  
8. Scramble the egg till its cooked and mix with veggies 
9. Add the soy sauce, teriyaki sauce and maggie ketch up and mix well 
10. Toss the noddles and let the noodles coat well with the saucey mixture
11. Garnish with green onions and fresh tomatoes. If you think that you have added more sauce than to your taste buds, minimize the saucey flavor with raw tomatoes.
     

Good for parties and gatherings