Chinese Chili Noodles

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Chinese Chili Noodles

 

2 eggs

1 teaspoon chili powder

1 teaspoon ground turmeric

4 tablespoons vegetable oil

1 large onion, finely sliced

2 fresh red chilies, seeded and finely sliced

1 tablespoon soy sauce

2 large cooked potatoes, cut into small cubes

6 pieces fried beancurd (tofu), sliced

4 cups bean sprouts

4 ozs. green beans, blanched

12 ozs. fresh thick egg noodles

salt and ground black pepper, to taste

sliced scallions to garnish

 

Beat the eggs lightly, then strain them through a fine

sieve into a bowl. Heat a lightly greased omelet pan.

Pour in half of the beaten egg and tilt the pan

quickly to cover the base thinly. When the egg is just

set, turn the omelet over, using chopsticks or a

spatula, and fry the other side.

Slide the omelet on to a plate, blot with kitchen

paper, roll up and cut into narrow strips. Make a

second omelet in the same way and slice. Set the

omelet strips aside for the garnish. In a cup, mix

together the chili powder and turmeric. Form a paste

by stirring in a little water.

Heat the oil in a wok or frying pan. Fry the onion

until soft. Reduce the heat and stir in the chili

paste, chilies and soy sauce. Fry for 2 minutes. Add

the potatoes and fry for about 2 minutes, mixing well

with the chilies. Add the beancurd, the bean sprouts,

green beans and noodles.

Gently stir-fry until the noodles are evenly coated

and heated through. Take care not to break up the

potatoes or the beancurd. Season with salt and pepper

according to taste. Serve hot, garnished with the

reserved omelet strips and scallion slices. Serves 4.