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The ingredients needed to cook Pan Fried Spinach Hakka Noodles with Chilli Fish & Mushrooms Gravy- on the bed of poached Eggs:
- Get 200 gms Spinach Hakka Noodles
- Get 2 Eggs
- Provide To Taste Salt
- Prepare 3 Bell Peppers (Half of each): I didn’t have the yellow one though (All Chopped in Cubes)
- You need 1 tsp Red Chilli Flakes
- Prepare 2 tbsps Dark Soya Sauce
- Prepare 2 tbsps Tomato Sauce
- Provide Red & Green Chilli Sauce
- Use 2 tbsps Sesame Oil- For cooking
- Get 3-4 Green Chillies- Either Julienned or simply slit
- Get 2 Onions (Chopped into Cubes)
- Prepare 1 tsp Black Pepper Powder
- Provide 1.5 tsps Green Chilli Vinegar
- You need 100 gms Button Mushrooms
- Take 150 gms Fish Fillets (Any): Cut into medium Cubes
- Use 1.5 tbsps Ginger-Garlic Paste or simply Chopped/Julienned
- Take 2 tbsps Tomato Ketchup
Instructions to make Pan Fried Spinach Hakka Noodles with Chilli Fish & Mushrooms Gravy- on the bed of poached Eggs:
- Boil the Noodles & keep aside. Take a frying pan & put some sesame oil & pan fry the boiled noodles
- After pan frying the noodles transfer it on a plate and…In the same pan, poach the eggs : As is shown in the pics
- Once eggs are poached…Place the poached eggs on the Pan fried Noodles- already transferred to the plate & set aside for sometime, till the ‘Chinese fish & mushrooms Gravy’s prepared to be had with it
- Now, in the same pan: add in some more sesame oil for light sautéing the veggies (all), put some more salt to it but be mindful- we’ve been adding a bit of salt everywhere since the beginning & also the ketchup & different other sauces have salt in them too
- Now, add in the mushrooms & parboiled & cubed fish, all the sauces, ketchups & vinegar, add in the chillies too- toss everything well until all combined together & infusing the smell to the same in its entirety
- Our CHINESE: PAN-FRIED SPINACH HAKKA NOODLES WITH FISH & MUSHROOMS GRAVYis now ALL SET to be grabbed, absolutely HOT as the DINNER Well, that’s been my Dinner palatte tonight & I truly have enjoyed it to the T, after long
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