Prep time - under 15 mins
Cook time - under 10 mins
Chinese noodles - 1 packet (100 grams) ( easily available in all shops)
Finely chopped garlic -1 1/2 - 2 tbsp
Cabbage - 1/2 cup thinly sliced
Carrot - 1 medium size (julienned)
Capsicum - 1 medium size
Spring onion greens -1/4 cup finely chopped for garnishing
Soya sauce - 2 tsp
Chilli sauce - 1/2 tsp or as required
Salt and pepper powder to taste
Oil -2 1/2 tbsp
Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent the noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.
Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.
Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. Saute the vegetables on high flame.You should not over cook the vegetables ( it should retain the crunchiness).
(I did not add beans. If adding beans,cut it into fine strips diagonally and add it immediately after sauteing onions as beans will take a little longer time to get cooked. After the beans are partially cooked, you can add carrot, cabbage and capsicum)
Then add soya sauce, chilli sauce and mix well.
Add the cooked noodles, salt, pepper powder and toss everything together, so that the noodles get coated with the sauces well. Switch off the flame and garnish with spring onion greens.
Serve piping hot with tomato sauce.
Note -The whole process has to be done on high flames, stirring continuously.