Recipe- Chinese Style Vegetable Noodles

TH loves noodles and I am always met with "let’s make vegetable noodles" when I say I am too tired to cook. Instant noodles is his first preference – he’s magically attracted to unhealthy stuff as a rule – and I usually spruce up instant noodles by adding some vegetables to it like this instant noodles with vegetables recipe.

Ingredients

1 packet of dry noodles
3 cups of mixed vegetables, julienned (use carrots, capsicum or bell pepper, beans, cabbage, and onion)
1 tsp of minced ginger
1 tsp of minced garlic
1 tsp of green chilli sauce
1/2 tsp of soya sauce
2 tsp of tomato ketchup
1 tbsp of sesame oil (I use Indian sesame oil and it works well)
2 tbsp of chopped spring onions, for garnish
1 tsp of freshly cracked black pepper

Method

- Cut the vegetables and keep ready.

- Cook the noodles as per packet instructions. Usually, I add it to enough boiling water to cover it, with a pinch of salt and a few drops of oil. Drain the noodles and keep ready.

- Heat oil and add the ginger and garlic. Saute until they turn fragrant and light brown in colour.

- Add the vegetables and turn up the heat. Stir-fry continuously until they start to soften. Reduce heat and cook further until the vegetables are softer, still remain crunchy and retain their colour.

- Add the chilli sauce, ketchup, and soya sauce. Saute for a few mins until the vegetables are cooked a bit further.

- Add the noodles and toss well to coat completely. Top off with pepper powder and some salt if required.

- Garnish with the spring onions.