Chili Garlic Noodles

• 5-13 ounces, weight Chinese Noodles
• 2- 1/2 teaspoons Vegetable Oil, Divided
• 6 cloves Garlic, Finely Chopped
• 1 cup Green, Red, Yellow Capsicum (Bell Peppers), Thinly Sliced
• 1 whole Medium Onion, Thinly Sliced
• 1 whole Small Carrot, Sliced
• 1/2 cups Mushrooms, Sliced
• 1/2 cups Snow Peas, Fresh Or Frozen
• 1/2 cups Sweet Corn Kernels, Fresh Or Frozen
• 5 whole French Green Beans, Sliced
• Salt To Taste
• 1 teaspoon Soya Sauce
• 1 teaspoon Oyster Sauce
• 2 teaspoons Szechwan Sauce
• 2 whole Eggs, Beaten
• 1 pinch Chinese Salt

1. Boil noodles as the instruction on the packet says.
2. Do not boil it too much, make it about 80% done.
3. Once it is done, drain the water, spread it on a flat surface, and toss it with 1 teaspoon of oil so that noodles will not stick to each other.
4. In a pan, add remaining oil.
5. When hot, add chopped garlic and fry it till garlic starts to lightly color.
6. Add vegetables and salt.
7. Saute in the hot oil till half-cooked; do not overcook them.
8. Add soya sauce and oyster sauce to the vegetables and give it a quick mix.
9. Add Szechwan sauce (or chili garlic sauce) and mix the vegetables well.
10. In another pan, scramble the beaten eggs.
11. Add the scrambled eggs and boiled noodles to everything and mix it well.
12. You want the noodles well-coated with sauce.
13. Sprinkle some Chinese salt and mix it well.
14. Now the noodles are ready to serve.
15. You can serve them with some chicken or vegetable Manchurian or your favourite soup.
16. I love to eat this with hot and sour soup.

weight chinese noodles, vegetable oil, garlic, green, onion, carrot, mushrooms, snow, sweet corn, green beans, salt, soya sauce, oyster sauce, szechwan sauce, eggs, chinese salt

Taken from tastykitchen.com/recipes/main-courses/chili-garlic-noodles/ (may not work)