Egg hakka noodles

 An Indo-Chinese noodle dish. I added beans, carrot, cabbage and celery along with eggs, innovating on an online recipe.

Different elements of the noodle bowl are..

Hakka noodles - 150g

Water - for boiling noodles

Olive oil, extra virgin - 3 tsp

Green chili - 1

Garlic - 4 or 5

Carrot - 2, peeled

Cabbage - 1/2 cup

Broad beans - 1 cup, ends trimmed

Celery - 2 or 3 stalks with leaves

Salt - 1/2 tsp

Pepper - 1/2 tsp

Apple cider vinegar - 1 Tbsp

Organic brown eggs - 3

The strategy for the desi hakka noodles..

Heat water in a deep bottomed pan. Once it starts boiling, add the dry noodles along with a pinch of salt and a drop of oil. When the noodles soak in the water and becomes soft, remove from heat and drain excess water.

Chop cabbage, beans and carrot into thin lengthwise strips.

Warm up the same saucepan and add oil. When it heats up, add minced chili and garlic. Sautee for 2 to 3 minutes. Break eggs directly into pan and scramble them. Add salt, pepper and stir. Add chopped cabbage, beans and carrot. Stir fry for 6 to 7 minutes or until beans are cooked, but crunchy. Add vinegar, roughly chopped celery and mix. Add noodles and fuse so that they are combined well with the veggies and egg. Savor with tomato ketchup.