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
~ Preparation Instructions ~
- Cook the noodles according to package instructions, then drain and rinse with cold water and set aside.
- 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.
- Heat a large wok or pan with sesame oil over medium heat. Add onions and the veggies together and sauté for a few minutes until the veggies are slightly softened and the cabbage is a bit translucent.
- Add the noodles back into the pan & stir well. Add soy sauce and continue cooking all the ingredients together for another 5 minutes.
- Season with freshly ground black pepper and salt to taste. Give the Chow Mein a good stir in the pan to ensure that all ingredients are combined well.
- 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.
