Indo-Chinese Vegetable Noodles

Serves four

Ingredients

• 1 cup French cut Green Beans
• 1 cup finely shredded Carrots
• 1/2 cup thinly slices Capsicum
• 1 cup chopped Mushrooms
• 1 cup shredded cabbage
• 1 big onion cut into rings
• 250 gms thin noodles - boiled with a little salt and oil and strained
• Salt to taste
• Ajinomoto/MSG optional
• Pinch of black pepper
• 4 tblsp. Soy sauce
• 2 tblsp. Tomato Ketchup 
• 1 tblsp. green chili sauce (I prefer Ching's)
• 2 tablespoon Oil
• Spring Onions - chopped finely

How to :

1. In a non stick frying pan put two tablespoons of oil and heat. 
2. Saute the onion rings for 3-5 minutes till translucent.
3. Add the beans, capsicum, carrot and mushrooms and stir fry for 10 minutes on medium flame. 
4. Add the noodles, cabbage, salt, MSG and black pepper and mix thoroughly.
5. Stir fry for 5 minutes on low flame with a closed lid.
6. Stir in the Ketchup, Soy and Chili Sauce and cook for another 5 minutes.
7. Garnish with Spring onions and serve

Tips

• As Soy Sauce has its own salt go easy on table salt or add it at the end

Serving Suggestion

• Best eaten with Chilli Paneer or Gobhi Manchurian or Dry Tofu dishes
• You can serve with finely chopped green chili marinated in vinegar for the spice lovers
• Top it with soft scrambled eggs just before you serve