One of the things that surprised me on my first trip to India was that there was Indianized Chinese food everywhere! Think Chinese style food, but a little more strongly flavored. Hakka noodles, gobi manchurian, and chili paneer are a few dishes that come to mind. There is this restaurant in Bangalore called Mainland China that is fantastic!

I adapted Show Me the Curry’s recipe for these noodles for my recipe.They cook really fast so it is best to get all your ingredients ready to go first.

2 garlic cloves minced
1 inch ginger minced
2 carrots cut into matchsticks
1 green bell pepper sliced
1 onion sliced
~10 baby corns sliced lengthwise
2 cups cabbage sliced
3 green onions sliced
5 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons sambal oelek
1 teaspoon white pepper
1 teaspoon oil
3 eggs scrambled with a little salt
8oz wheat noodles (I used dried pancit noodles, but you could use a variety of wheat noodles, such as fresh chinese wheat noodles, hakka, etc.)
Sesame oil
2 tablespoons oil
Salt

1. Prep all your vegetables.
2. Mix all the sauce ingredients in a bowl (soy sauce through white pepper).
3. Scramble your eggs and add a little oil to a large skillet making a very thin omelet. Remove omelet from pan, roll into a tube and slice in thin strips.
4. Cook the noodles according to the package directions. The pancit noodles just needs a couple of minutes in boiling water. Drain and toss with a little sesame oil.
5. Heat oil in a large wok.
6. Add garlic and ginger and cook for a few seconds.
7. Add carrots and cook for a couple of minutes.
8. Add the bell pepper and continue to cook for a couple minutes.
9. Add the onions and continue to cook for couple of minutes.
10. Add the baby corn.
11. Once the veggies are all tender crisp, add that cabbage.
12. Once the cabbage has barely wilted add in the eggs.
13. Push everything over the side of the wok and add the sauce to the bottom of the wok so it can heat through.
14. Add the noodles and toss everything together.
15. Top with green onions.