Ingredients:
Noodles- 300 gm
Onion- 2 medium
French Beans- 6
Carrot- one
Capsicum- 1 small
Cabbage- chopped- 150 ml
Spring onion- half a cup
Baby corn- chopped into juliennes- 1/3 cup
Corn Flour- 1 tbsp
Soy sauce- 2 tsp
Tomato Sauce- 60 ml
Pepper powder 1/2 tsp
Salt to taste
Aji no moto- 1/4 tsp
Oil- 4 tbsp
Method:
Cook noodles in plenty of boiling water to which salt and a tsp of oil has been added. Do not cook too soft. Drain and wash in cold water to prevent further cooking. Drain. Dry out one third of the noodles on a kitchen towel. Deep fry the dried out noodles till crisp and golden in colour and set aside.
Heat a spoon of oil in a pan and fry the rest of the noodles with a dash of salt till they change colour a little. Transfer to a serving plate.
Chop all vegetables into juliennes. Heat two tbsp oil in a pan and saute all the vegetables for a few minutes. Add the sauces, salt, pepper, aji no moto and the cornflour mixed in 1.5 cups of water. Simmer till thick and remove from fire.
Pour the gravy over the noodles on the serving plate. Top with fried noodles and serve.
