Indo Chinnese Egg Noodles

In a saucepan, cook a pack of Chinese Noodles until just right and remove from heat. Drain the noodles on to plate and drizzle some oil on them. Spread the noodles and let them dry completely.

Take a wok and heat 3 tbsp of Oil. Break 2 Eggs into a small bowl and beat well. Pour the beaten Egg mixture into the wok and let it cook untouched for a minute. After the omlette is cooked on one side, flip over and break into big pieces, Move the omlette to one side of the pan and add thinly sliced half an Onion, a cup of shredded Cabbage, 1/2 cup of Shredded Carrot, thinly sliced Bellpepper. chopped 3 Spring Onions. Cook on high heat till they are 50% cooked. Add the cooled Noodles and mix well. Add a tsp of Sugar, Salt as needed, a tsp of White Pepper Powder, a tsp of Vinegar, 1/2 tsp of Black Pepper Powder, 1/2 tsp of Light Soya Sauce and toss on high heat. Remove from heat and let it rest for 10 minutes.

Serve warm with tomato ketchup.