Indo Chinese Noodles

Ingredients:
Noodles – 500 gm
Oil – 2 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Carrot – 1 large, cut into matchsticks
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn – 8, cut
Egg – 1
Pepper, to tase
Soy Sauce – 1 tbsp
White Vinegar – 1 Tbsp
Red Chilli Sauce – to taste

Method:
1. Cook noodles per package instructions, drain, rinse with cold water and toss with some oil
2. Heat 2 Tbsp Oil in a large pan on high heat.
3. Add Ginger and Garlic and cook for 30 seconds.
4. Add Onions and cook for 30 seconds.
5. Add Carrots and allow them to soften just a little.
6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.
7. Push veggies to one side of wok and break an egg in the pan.
8. Scramble the egg until cooked and mix together with the veggies.
9. Add Black Pepper and mix.
10. Toss Noodles once before adding them to the pan.
11. Add White Vinegar, Soy Sauce and Red Chili Sauce. Mix well to coat all noodles.
12. Taste and adjust any of the sauces.
13. Serve hot.

Caro's Note: Chinese food must be cooked on high heat, and dont overcook the veggies :-)