Egg Noodles with Chicken Salami

A bowl of happiness can be defined in terms of egg noodles tossed with some crunchy and colourful bell peppers, fried eggs, zingy taste of sauces, some cold cuts of slowly aged chicken salami, a hand full of aromatic basil leaves, a generous amount of chili – garlic flavoured oil, altogether presented in a negative bowl in order to pop out the colour contrast of all the ingredients. This is a very easy recipe and can be reached out to everyone as anyone can make this at home. The simplicity of this dish is further expressed by using fresh and simple ingredients that are available in the market easily. No further ingredients are used as it may overcomplicate the dish or it can overpower too.

INGREDIENTS

Egg Noodles 1 packet (raw)
Vegetable Oil - 2½ tablespoon
Red Bell Pepper – 1
Yellow Bell Pepper – 1
Chicken Salami – 4 Slices
Eggs – 3 Nos.
Garlic – (8 - 10)Cloves
Red Chilies – (3 - 4) Nos.
1½ tablespoon of ketchup
1 tablespoon of soya sauce
1½ tablespoon of Chili Sauce
A hand full of fresh Basil Leaves
Salt (As Required)

METHOD-

Chop the garlic and chilies.
Cut the bell peppers in medium dice shape.
In a bowl break the eggs and whisk them with help of a spoon.
In a pan, heat some oil and fry the eggs. Once done keep it aside.
In the same pan heat some oil and add the chili - garlic in order to flavour the oil. Keep the heat low as it may burn the ingredients.
Once the oil has been flavoured, sauté the bell pepper on high heat in order to retain that crunchiness. Do not over-cook the bell peppers as it may lead to losing their colour.
Now, in this step add the sauces and cook till the raw flavour has been disappeared.
In a heavy bottom vessel add some water and boil the egg noodles by carefully reading the instructions which are being printed on the back of the packets. If incase there are no instructions, boil the noodles till they are Al-dente (cooked to be firm to the bite).
Once the noodles are boiled properly, add them to the pan and sauté them.
Add the remaining ingredients that are fried eggs, chicken salami and basil.
Mix them properly by giving it a gentle toss and taste if there is any lack of salt. You can adjust it to your preference as taste is always subjective.
Serve it in a negative bowl or a bowl with a narrow depth as it helps to pop out the colour contrast of all the ingredients.

13. Garnish it finally with a sprig of basil and gobble it down.

One important keynote is to add the chicken salami pieces in the end because it is a cold cut of the chicken which has been already cooked by curing and ageing, as well as it may shrink in size when in contact with heat.

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