	Salt	1 Pinch (or to taste)
	Hakka egg noodles/Any egg noodles	85 Gram
	Pepper	To Taste (or to taste)
	Egg	1
	Chicken breast	1
	Bell pepper	1 Cup (16 tbs) (capsicum)
	Scallions	1⁄2 Cup (8 tbs), chopped (spring onion)
	Spicy szechwan sauce	6 Tablespoon
	Soy sauce	2 Tablespoon

Nutrition Facts

Serving size

Calories 393 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 141.4 mg47.1%

Sodium 1028.1 mg42.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 3.4 g13.6%

Sugars 3.5 g

Protein 38 g75.9%

Vitamin A 13.3% Vitamin C 100.4%

Calcium 5.7% Iron 12.1%

*Based on a 2000 Calorie diet

Directions

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka Egg noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside.

Cut the chicken into small cubes. Stir-fry the chicken in a tbs of olive oil. Keep aide.

Stir-fry peppers/capsicum cubes until the sides become browned. Also fry the scallions/spring onions. Keep aside.

Scramble the egg and keep aside.

Heat a deep vessel. Add the noodles, chicken cubes, peppers, scrambled egg and spring onions. Mix well. Add soy sauce, spicy szechwan sauce and mix until the sauces coat the noodles well. Remove from stove.

Serve Immediately.