Noodles With Eggs, Szechuan Sauce And Green Chillies Fried In Olive Oil 

Vegetable Noodles

Ingredients

2 packs of haaka veg noodles
100 gms of french beans cut into juliens
100 gms of carrots jullienned
100 gms of green peas
100 gms of capsicum
wash and cut the vegetables just before making so they absorb the salt while they cook
3-4 green chillies jullienned
1/2 teaspoon of ajinomoto
1/2 spoon black or white pepper powder
2 tablespoons of dark soya sauce
Salt to taste

Method

In a big kadhai heat oil saute the green chillies....put in all the cut vegetables....put little salt and if u find them dry just sprinkle some water...cook them covered till they change colour but let them not become soggy....alongside keep a big vessel of water with little salt and 2 tablespoons of oil, to boil, so much that contents of both packets will submerge, it has to be drained out so even if it is a little more it is fine....once the water boils put the noodles in the water, simmer and cook till done but do not overcook because they will stick together.keep checking and once done drain them in a sieve and pour cold water, to stop further cooking...keep it to drain for a while...now to the cooked vegetables add ajinomoto, some black pepper powder, the noodles and mix well and add the soya sauce....taste before adding salt since there is salt already in the veggies and also the noodles....mix well.
A useful suggestion would remove the veggies from the fire if they are done before the water boils and keep them back on the gas once u are ready to add the noodles and the other ingredients. I do not use the masala which comes along with the packets since i make my own version.

Now for the eggs

In a kadhai take some olive oil, break 4 eggs, add salt, pepper powder and keep to make a scramble, do not make the scramble into very small bits. Keep it as shown in the pic and ready to mix in the noodles.

For the Szechuan Sauce

Soak 6 dry red chillies in water for about an hour, put the mixture in the mixi jar, add salt, red pepper, salt to taste, 8 cloves of garlic, 1 inches of chopped ginger and make into a fine paste. In a kadhai take 2 spoons of olive oil, add i pack of tomato puree, sautr for a while and then add the ground paste, cook till it leaves the sides of the kadhai. Keep ready to mix in the noodles.

The chillies just need to be chopped crossways into medium sized pieces and fried in olive oil for topping if anybody likes it extra hot.

 Finally, mix the scrambled eggs, the szechuan sauce with the noodles and toss well to mix. Savour either as is or topped with the chilli.