Broccoli And Egg Stir-fry Noodles

I am a sucker for routines. My husband will swear by this. He, for one, is the complete opposite. Laid back and 'let-things-happen' kinda person. But, I need to have a fixed time for everything. So, after a good eight years of being married we've slowly but gradually found some sort of an equilibrium. I flex my rules and he, his. Still with all this flexing and bending, there's almost no time on weekdays to prepare laborious meals for us. Preparing lunch comes on the close quarters to running a marathon as I juggle all my chores. Yet, I want to give my little son and myself something worth sitting down to eat together. Enter Stir-fries!!

I do not normally use eggs in my stir-fry noodles. But, who cannot do with some extra protein, huh?

Ingredients

1 Cup - Hakka noodles (I've used Hakka Egg noodles to boost the flavour. You can use the regular variety, too)

3/4 Cup - Broccoli florets (I've chopped mine into thin florets so that my toddler can eat them easily)

1 Egg (Add more if you desire)

1/2 Cup - Onions,julienned

2-3 Garlic cloves, crushed

1 Green chillie

1/2 tbsp Ginger garlic paste

1 tsp Chillie garlic sauce (Or just use chillie sauce, if you don't have this. You normally find this in Asian food stores/sections of supermarkets)

1.5 tsp Soy sauce

Olive Oil

1/2 tsp Ground pepper

And, of course, some salt to taste!

Method

- Boil about 4 cups of water in a saucepan

- Add salt and then toss in the hakka noodles and give it a slight stir to get it cooking

- After about 4 minutes (or until the noodles are just about cooked but still firm from outside) turn off the heat and drain the water

- Flush noodles with fresh, cold water to avoid it from sticking to each other and drizzle some oil over it and set aside

- In a pan, heat about 1 tsp of oil. Add salt and pepper to add taste to the egg(s) in a bowl, whisk them a tad bit and then toss in the pan and scramble the egg(s). Set aside

- Now, in a non-stick wok/kadai, heat about 2 tbsp of olive oil and add the green chillie, crushed garlic, ginger-garlic paste and stir fry for a few seconds

- Add onions and fry until translucent

- Add broccoli florets and stir fry until they cook

- Add scrambled eggs and stir

- Stream in the soy sauce and chillie garlic/chillie sauces and fry further

- Now toss in the cooked noodles. Using tongs, fry the noodles along with everything else in the wok using quick stirring motion

- Sprinkle pepper and salt (if you need more) and serve hot

Serves 2