Growing up in Bangalore (India), my father used to take us to Chinese restaurants frequently. I used to be a very choosy eater but as soon we sat down at a restaurant my appetite used to turn really voracious, like I had never seen food in my entire life :) Seeing my sudden appetite, my father used to say "I think we should get her married to a chef, that way she will never sleep hungry" ..LOL that was funny as I still remember him saying that with a smile on his face.
2 Cup - Cooked chicken / Rotisserie Chicken, cubed or Tofu for veggie version
1 Cup - Celery, chopped
2 Cup - Cabbage, sliced
1 Cup - Broccoli
10 cloves - Garlic, finely chopped
1 cm - Fresh ginger, very finely chopped
3 - Dry Red chilly
3 Tbsp - Soy sauce (Buy a brand that is MSG free and has lower sodium)
- Cook the noodles as per the instruction on the box. Strain the noodle and rinse it with fresh cold water. This prevents them from sticking to each other. Keep it aside
- In a bowl, beat the eggs and add about 2 tablespoons of water and salt. In a non-stick pan add oil and pour the egg just enough to make a thin layer on the frying pan. Cook the omelet on both sides before taking it out. Cut the omelet into thin strips with a kitchen shear. Repeat the process with the rest of the egg mixture.
- In a Wok / Kadai, add some oil and chopped bacon and saute until the bacon is crisp. Take the bacon out, keeping it aside and reserve the fat to continue your cooking. If you are not using bacon then add some olive oil to the Wok/ Kadai, add red chilly and saute it for 1 minute.
- Add garlic, ginger and onions and saute until the onions are translucent
- Add carrots, cabbage and celery and saute. Don't over cook the vegetables lest they loose their crunch, color and nutrients
- Mix in the broccoli and cook for another 2-3 minutes.
- Add the cooked noddles to the pan.
- Add tomato ketchup, soy sauce, chilly sauce and stir well.
- Add salt and pepper to taste
- Add the eggs and bacon.
Tips and Notes
- The best way to cook Chicken Breast is to rub it with some salt, pepper and garlic powder and bake in the oven until the internal temperature of the meat reaches 165F. Once cooked, cover it with aluminium foil and allow the meat to rest for at least 10-15 mins before cutting it. Cut the chicken into cubes and use it for your recipe. Store the rest of the meat in Ziploc bags in the freezer. This way you will always have cooked chicken in stock and you can add it to all your favourite recipes.
- You can make the veggie version of this noodles too. Just skip the chicken, bacon and egg and add Tofu in its place.
- Soba noodles can be substituted with any other variety of noodles
- After cooking and straining the noodles, rinse it with fresh cold water. This prevents them from sticking to each other
- Carefully add salt if needed after adding the soy sauce (which is usually pretty salty)