- 2-3 green chillies (slitted from center)
- 4-5 pods of garlic (fine chopped)
- 1 small onion (sliced / chopped) or
- 3-4 white spring onions (sliced)
- 1/2 carrot (peeled and sliced)
- 1/4 capsicum (green bell pepper) (sliced)
- 1/4 cup cabbage (shredded)
- 2 tbsp cauliflower florets
- Few spring onions (green) for garnishing
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tbsp tomato ketchup
- A pinch of white pepper powder
- 2 tsp cooking oil
- Salt to taste
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- Heat 4 cups of water in a big vessel and add noodles.
- Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.
- Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.
- Add chopped vegetables and toss quickly.
- Add salt to taste and mix well.
- Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
- Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
- Add boiled noodles and toss on a high flame for a few seconds.
- Mix soy sauce, vinegar and tomato ketchup.
- Garnish the noodles with few spring onion greens and serve piping hot.
- Noodles cooking process should be done on a high flame and continuous tossing is required.
- Do not over cook noodles or they will become soggy.
- Drain the water completely and toss noodles with the fork. This will help to prevent the noodles from sticking together.
- If you are using beans in noodles, then cut them into very fine strips and add before adding other vegetables, as beans takes a longer time to get cooked.
- You may add Schezwan Sauce to convert this recipe in Schezwan noodles recipe.