Glass Noodles and Egg Stir Fry

Ingredients 

• 200 grams glass noodles
• 2 eggs
• Saltto taste
• 1/4 teaspoon red chilli powder
• 4 tablespoons oil
• 1/2 medium cabbage
• 2-3 spring onion bulbs
• 1 medium green capsicum
• 1 tablespoon chopped garlic 
• 1 medium carrot , peeled and grated
• 1 teaspoon soy sauce

Method

1. Heat sufficient water in a deep non-stick pan.
2. Break eggs into a bowl, add salt and red chilli powder and whisk together. Add 2 tbsps water and whisk some more.
3. Heat 2 tbsps oil in another non-stick pan, add half the egg mixture and rotate the pan so that the egg spreads evenly. Cover and cook till done. Remove from the pan and place on a plate. Cook the remaining egg similarly.
4. Once the water in the other pan comes to a boil, switch the heat off.
5. Shred the cabbage. Slice spring onion bulbs
6. Heat 2 tbsps oil in the same pan, add spring onions and saute.
7. Cut green capsicum into thin strips.
8. Add garlic to the pan and saute. Add carrot and mix. Add cabbage, capsicum and soy sauce and stir-fry for 2-3 minutes.
9. Keep the noodles in a large bowl and pour the hot water over them till they get soaked completely.
10. Stir-fry the vegetables for 2-3 minutes and switch of the heat off.
11. Tightly roll the omelettes and cut into ¼ inch wide pieces.
12. Drain the noodles from the hot water and add to the vegetables and mix well.
13. Transfer this mixture into a serving bowl. Arrange the omelette roundels over them and serve hot.