Ingredients:
200 gms – noodles
2 – carrots
2 – capsicums
100 gms – cabbage
100 gms – spring onions
100 gms – onion stem
3/4 tsp – Aji-no-moto
5 Tbl.sps – oil
1 tsp – soya sauce
11/2 Tsp.sp – tomato ketchup
11/2 tsp – worchestershire sauce
11/2 tsp – salt
1/2 tsp – white pepper powder
Grind together:
1/2 inch piece – ginger
5 flakes – garlic
5 – green chillies
Method:
Chop all the vegetables into thin strips (1 inch length).
Heat water in a broad vessel.
When it starts boiling add broken noodles with little oil and salt.
Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
Drain excess water in a colander and pour more cold water on top. (This prevents the
noodles from sticking to each other).
Heat oil in a ‘kadai’.
Add ground paste, fry well, and add chopped onions and carrots.
Fry for 2 minutes and then mix capsicums and cabbage.
Continue frying in high flame with Aji-no-moto.
When the vegetables are tender add onion stem with other sauces, salt and pepper.
Gently stir in cooked noodles and fry till noodles become steaming hot.
Mrs.