Noodle in Chicken Stock (Gravy)

On weekends if you have time to prepare some interesting breakfast to quench the thirst of your food-loving family members, then please try this recipe. Especially, a person who loves Chinese food will be absolutely delighted with this one.

Ingredients:
1. 1 packet ching’s veg hakka noodle. If not available then any brand of noodle will do.
2. Two onions cut into square pieces.
3. Thin chopped garlic dipped in soya sauce
4. Sesame oil to get the Chinese flavor 4-5 table spoon(If sesame oil is not available then use refine oil)
5. 2 whole Dry chilies
6. 1-Carrot,1-Capsicum cut into square pieces, green peas
7. 4-5 Chicken pieces
8. Corn flour 1-table spoons

Method:
1. Boil the noodles with salt for 2-3 mins.
2. In a pressure cooker add the chicken with 3 cups of water and salt.
Cook this till 2-3 whistles of the pressure cooker. We will use this chicken stock as gravy.
3. Heat 3 table spoon of oil and add two whole red chilies to it.
4. Once a strong smell of the red chilies starts coming out, add the noodles into it.
5. Stir for 2-3 mins till it cooks.
6. Now again heat up the remaining oil.
7. Add all the vegetable and fry. Do not add salt now. Please do not put the lid on the cooker to cook it faster, else the vegetable will become like a viscous paste. We need the vegetable to remain crispy.
8. Take out the chicken pieces from stock and add corn flour into the chicken stock
9. Now add this corn flour mixed chicken stock to the half cooked vegetable.
10. Cook it for another 5 mins and pour the gravy onto the noodles.
Note : you can add those chicken pieces into the noodles but before doing so, cut those pieces into smaller sizes and add to the frying vegetable.