Saturday, 1 October 2011


• 1 packet Noodles (200gms)
• 4 spring onions, sliced crosswise, greens and whites separated
• about 1 cup cabbage, shredded
• about 1 cup thinly sliced capsicum
• 1 medium carrot, julienned
• 1-2 garlic, finely minced(optional)
• 1-2 tbsp low sodium soy sauce (depending on the brand, you might need less/more)
• 1 tsp vinegar(optional)
• 1-2 tbsp chilli sauce, as per taste (optional)
• salt and pepper to taste

Boil the noodles as per the package instruction. Add salt, oil to the water.
When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use.
Meanwhile heat a kadai. Heat about 1 tsp of oil until it smokes. Add the garlic followed by spring onion greens, bell peppers, cabbage, and carrots. Toss on high flame for 2 minutes. Don't leave the vegetables on their own since at this stage they can easily burn. You would want to keep tossing them.
When you find the vegetables softening slightly , add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , with spring onion greens.

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