Boil noodles in ½ cup water with half packet of taste maker. Let it cool.
Mix mayonnaise, chilli garlic sauce, pepper and all vegetables in a bowl. Set aside.
In another bowl break eggs. Mix in remaining half packet of taste maker, lemon juice, red chili powder, and chicken cube in egg. Whisk well. Now add instant noodles and mix lightly.
Heat oil in a non stick fry pan on medium high flame. Add half of the egg noodle mixture and spread like an omelette. Reduce heat to medium.
Make another layer of vegetable filling on egg noodle mixture. Spread shredded cheese all over the vegetable filling.
Now pour remaining egg-noodle mixture. (Make layers quickly so egg base is not overcooked.)
Now slide the omelette into a plate. Cover the plate with the hot frying pan. And flip carefully. Cook the other side for 1-2 minute or until cooked. Slide into a serving plate and cut into triangle pieces.
Serve with ketchup.
