Cook Time15 min
This is a popular indo chinese version of noodles recipe made with a generous amount of chopped veggies. it is an ideal lunch box or tiffin box recipe
- Daily Value*
firstly, in a large vessel take 6 cup water, 1 tsp salt and 1 tsp oil.
once the water comes to a boil place a pack of noodles.
boil the noodles for 3 minutes or till it turns al dente. refer package instructions to know the exact cooking time.
drain off the water from noodles and pour 1 cup of cold water to prevent from further cooking.
drizzle 1 tsp oil and mix gently, to avoid noodles from sticking to each other. keep aside.
now in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 inch ginger and 1 chilli.
saute ½ onion on high flame.
further add carrot, capsicum, cabbage and stir fry on high flame for 2 minutes or until veggies are cooked yet retain their crunch.
further add 2 tbsp tomato sauce, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.
stir fry until sauces are well combined.
add in boiled noodles and mix gently.
toss and mix until noodles are cooked completely.
Transfer to serving plate and enjoy.