These noodles definitely taste more Indian. With curry powder added to it and no boiling and straining required, they are quick to make. Also, they are so light to the stomach, I will recommend them any time over the normal Noodles.
1 packet of rice vermicelli noodles cooked as per packet instructions. Generally Rice noodles are soaked in water for 8 to 10 minutes in cold water. It is then drained immediately and put straight in cooking pan. Do not soak earlier or later.
1 onion sliced
3 green chili chopped
6 to 7 garlic pods chopped
1.2 cm ginger chopped
3 to 4 tbso soy sauce
1 tbsp tomato ketchup
1 tsp green chili sauce
1 tbsp vinegar (optional)- use lime juice instead
Salt to taste
1 green capsicum, 1 red capsicum, 1 yello capsicum cut into fine julians
2 eggs beaten
100 grams chicken breast chopped
12-15 prawns cooked
1 tsp turmeric powder
2 tbsp curry powder
1 cup cabbage chopped
Some spring onions chopped
3 to 4 tbsp oil
Steps To Make:
Heat 2 tbsp oil in a pan. Cook the chicken pieces. Once done, strain and keep aside in a tray.
Nest add the prawns and cook till golden pink. Remove and keep aside in the tray.
After prawns , beaten eggs go in. Scramble and cook at the same it. Once done, remove from pan and keep in the tray.
Add the rest of oil. Add onion slices, ginger , garlic and green chilies. As onion turns brown, add the chopped cabbage and cook.
Once everything is semi cooked, its time to add all the colorful capsicum julians.
Capsicum cooks fast. When it is still raw, add the curry powder, soy sauce, tomato ketchup and green chili sauce.
Add the strained rice noodles.
Immediately add cooked chicken, prawns and eggs. Add salt.
And now begins the most difficult task. Mixing everything together.
Take two serving spoons, hold one in each hand and start tossing and tossing till you are satisfied. Keep the temperature low all the time. Once each strand of rice is nicely coated with spices, add 1/3rd cup of water. Cover and cook for 5 to 6 minutes.
Sprinkle chopped spring onions and server and enjoy