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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I am yet to try this. Ingredients:
1/4 cup cabbage (julienned) |
1/4 cup carrot (julienned) |
1 chicken (thigh or breast) |
1 egg |
1 teaspoon ginger |
1 tablespoon mint (chopped) |
1/4 cup onion (sliced) |
salt |
spring onion, for garnishing |
1 teaspoon vinegar |
3 tablespoons vegetable oil |
1/4 cup red capsicum (julienned) |
2 green chilies (chopped) |
1 tablespoon soy sauce |
1 cup noodles (boiled) |
1 teaspoon mixed spice, for chaat |
2 teaspoons mild jerk sauce (this is a very popular sauce using creole based ingredients used in jamaican cooking) |
1 teaspoon hot chili oil |
1/4 cup bean sprouts |
Directions:
1. Heat oil in a wok.
2. Add Ginger, green chilies, chicken and stir fry for couple of minutes before adding onions, carrots, capsicum and continue stir frying for 4-5 minutes.
3. Add vinegar, jerk sauce, soy sauce, mint, chaat masala, cabbage, beans sprouts and continue frying.
4. Add noodles.
5. Mix well.
6. For Garnishing: Pan fry an egg and cut in julienne strips.
7. You can also add chopped spring onions.
8. Serve hot with tomato sauce and green chili sauce.
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