Description
This noodle preparation can be cooked either with a variety of vegetables, bean sprouts, tofu or meat.
Ingredients
- Noodles – 200gm
- Sesame oil – 2tbsp
- Ginger – 1″ piece finely chopped
- Garlic – 3-4 cloves, finely chopped
- Spring onion – 2, whites and greens separated
- Carrot – 1 med, cut into thin strips
- Green Beans – 6-7, diagonally sliced
- Capsicum – 1 small, cut into thin strips
- Shredded Cabbage – 3 tbsp.
- Light Soya sauce – 1-1/2 tbsp.
- Vinegar – 1tsp
- Vegetable stock – 1/4cup
- Freshly ground black pepper powder – 3/4tsp
- Salt to taste
- MSG – 1/4tsp (optional)
Instructions
- Heat plenty of water in a large vessel. When the water comes to a boil, add oil and salt and mix.
- Add the noodles and allow the noodles to cook for 3-4min. When the noodles are almost cooked (al Dante), drain and refresh in cold water.
- Drizzle a tsp of oil and mix well to coat the noodles and keep aside until further use.
- Heat the remaining oil in a large wok or skillet and add the chopped ginger and garlic. Fry till the raw smell goes.
- Add the chopped spring onion white and fry for min.
- Stir in the carrot and beans and fry on high heat for 2-3 min
- Add the shredded cabbage and bell pepper and fry for another two mins.
- Add the soya sauce, vinegar, vegetable stock, MSG, salt and pepper and mix well.
- Stir in the cooked noodles and mix well. Toss for a minute or two and serve hot.
- Prep Time: 20 mins
- Cook Time: 10 mins