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The ingredients needed to cook Pan Fried Spinach Hakka Noodles with Chilli Fish & Mushrooms Gravy- on the bed of poached Eggs:

1. Prepare 200 gms Spinach Hakka Noodles
2. Get 2 Eggs
3. Get To Taste Salt
4. You need 3 Bell Peppers (Half of each): I didn’t have the yellow one though (All Chopped in Cubes)
5. Prepare 1 tsp Red Chilli Flakes
6. Provide 2 tbsps Dark Soya Sauce
7. Prepare 2 tbsps Tomato Sauce
8. Get Red & Green Chilli Sauce
9. Take 2 tbsps Sesame Oil- For cooking
10. Provide 3-4 Green Chillies- Either Julienned or simply slit
11. Take 2 Onions (Chopped into Cubes)
12. Provide 1 tsp Black Pepper Powder
13. Use 1.5 tsps Green Chilli Vinegar
14. You need 100 gms Button Mushrooms
15. Prepare 150 gms Fish Fillets (Any): Cut into medium Cubes
16. Use 1.5 tbsps Ginger-Garlic Paste or simply Chopped/Julienned
17. You need 2 tbsps Tomato Ketchup

Steps to make Pan Fried Spinach Hakka Noodles with Chilli Fish & Mushrooms Gravy- on the bed of poached Eggs:

1. Boil the Noodles & keep aside. Take a frying pan & put some sesame oil & pan fry the boiled noodles
2. After pan frying the noodles transfer it on a plate and…In the same pan, poach the eggs : As is shown in the pics
3. Once eggs are poached…Place the poached eggs on the Pan fried Noodles- already transferred to the plate & set aside for sometime, till the ‘Chinese fish & mushrooms Gravy’s prepared to be had with it
4. Now, in the same pan: add in some more sesame oil for light sautéing the veggies (all), put some more salt to it but be mindful- we’ve been adding a bit of salt everywhere since the beginning & also the ketchup & different other sauces have salt in them too
5. Now, add in the mushrooms & parboiled & cubed fish, all the sauces, ketchups & vinegar, add in the chillies too- toss everything well until all combined together & infusing the smell to the same in its entirety
6. Our CHINESE: PAN-FRIED SPINACH HAKKA NOODLES WITH FISH & MUSHROOMS GRAVYis now ALL SET to be grabbed, absolutely HOT as the DINNER Well, that’s been my Dinner palatte tonight & I truly have enjoyed it to the T, after long

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