Egg Noodles

INGREDIENTS
2 cakes of noodles (serving 2)
2 to 3 eggs
1 large or 2 small garlic cloves chopped finely
2 to 3 green chilies slit
Pepper powder as needed
1 tsp. vinegar
Olive or sesame oil as needed

Optional
½ cup bell peppers chopped
1 onion or 2 sprigs of spring onions chopped
1 carrot julienne
1 tsp each of soya sauce and tomato sauce
1 star anise
1 strand of mace

METHOD
Cook noodles in surplus water till al dente. Drain and rinse them with cold running water. Drain in a colander and smear 1 tsp oil to the noodles and toss.
Break the eggs in a rinsed bowl. set aside
Heat a wok with oil, add green chili, star anise, mace and garlic. when they crackle, add the veggies and fry till partially cooked to keep them crunchy.
Slide the veggies aside and reduce the heat. pour the eggs, scramble them lightly and cook till done.
Sprinkle salt, pepper and vinegar. If using other sauces, Add them too. cook till they begin to bubble.
Add the noodles , more salt and pepper powder.
Increase the flame and toss fry on high for one to two minutes.Serve egg noodles while still hot.