Egg chow mein with bell pepper and broccoli

Bell peppers (capsicum) come in a variety of colors; green, red, orange, yellow, purple and white. The red peppers are actually the ripe form of the green ones and have much more Vitamin C and A than the green sort. The diverse peppers add brightness and a splash of hue to a simple dish. They can be eaten without much cooking and so are excellent for fresh salads. My chow mein has shades of green and red, owing to broccoli and peppers.

The additives..

Veg hakka noodles - 80g

Olive oil, extra virgin - 4 tsp 

Organic brown eggs - 3

Dark soy sauce - 2 and 1/2 tsp

Red chili sauce - 1 and 1/2 tsp

Apple cider vinegar - 1 tsp

Salt - 1/4 tsp

Pepper, freshly crushed - 1/4 tsp

Garlic - 3 or 4 cloves

Green chili - 1

Onion - 1

Red bell pepper - 1

Broccoli - 1

The instructions...

Cook noodles in boiling water with a smidgen of salt and a trickle of oil until well done. Clear out the extra water. 

Break broccoli into small florets and cover them in hot water with a tad of salt and turmeric powder for 15 minutes. Leach away the water. Steam cook broccoli for 5 mins. Put away until the sauteing. 

Warm up a saucepan and drip 2 tsp of oil into it. Swirl the pan so that the oil spreads to the sides. Break the eggs into it. Add a soupcon each of salt, pepper, soy sauce and chili sauce. Muddle the eggs with a wooden spoon until they are all and quite scrambled and cooked. Save these for later.

Dice bell pepper. Heat up the saucepan again and let fall the rest of the oil into it. Add in bell pepper and broccoli. Stir fry for a few minutes. Pour in rest of the sauces; soy and chili, and vinegar. And the remains of salt and pepper. Intermingle with the egg and noodles. The moreish noodles preparation is now complete.