The kind of British summer in June...as y'all know, has tempted us to revisit a recipe from childhood ~ Egg Chow Mein. An Indian-Chinese style noodles that would make a gloomy evening pass by. Fine egg noodles are pan-fried with cabbage, carrots, bell peppers & soy sauce, boiled eggs are cut into slices or halved on top with a generous sprinkling of freshly ground black pepper along with the unmissable tomato ketchup.

~ Gather Your Ingredients ~

150g Chow Mein Noodles (fine egg noodles)

3 Eggs (Boiled)

Muziris Black Pepper [Add to cart]

2 cups Cabbage, thinly sliced

1 cup Bell Peppers,  julienned

1 medium Carrot, julienned

1 medium Onion, sliced

3-4 tbsp Light soy sauce

4 tbsp Sesame oil

Salt to taste

~ Preparation Instructions ~

1. Cook the noodles according to package instructions, then drain and rinse with cold water and set aside. 

2. Boil the eggs in a saucepan, you may wish to hard boil the eggs or as you please. Once boiled allow them to cool. Then peel and set aside.

3. Heat a large wok or pan with olive oil over medium-heat. Add onions and the veggies together and saute for a few minutes until the veggies are slightly softened and the cabbage is a bit translucent.

4. Add the noodles back into the pan & stir well. Add soy sauce and continue cooking all the ingredients together for another 5 minutes.

5. Season with freshly ground black pepper and salt to taste and give the Chow Mein a good stir in the pan to ensure that all ingredients are combined well. 

6. Serve the Chow Mein straight out of the pan, halve the eggs and garnish on top. Sprinkle some additional black pepper and enjoy with a good squeeze of tomato ketchup.