Egg Chowmein

The Noodles: Thin or medium-thick wheat noodles, boiled until al dente and then stir-fried at high heat to achieve a slightly charred texture.

The Eggs: The defining feature—usually scrambled directly in the wok so they form small, flavorful ribbons that cling to the noodles. Some variations also top the dish with a fried egg or an omelet.

The Vegetables: A colorful mix of finely shredded cabbage, carrots, capsicum (bell peppers), and spring onions, providing a fresh crunch.

The Seasoning: A classic combination of soy sauce, vinegar, and green chili sauce. A pinch of black pepper and minced garlic provides the signature kick.