½ TBSP OIL
½ TSP CHILLI POWDER, ½ TSP SALT
1 CAPSICUM - SHREDDED
100 GMS CHOW NOODLES-BOILED
3 DRY, WHOLE, RED CHILLIES-BROKEN INTO BITS
2 TSP SOYA SAUCE
1 CARROT-SHREDDED
½ CUP SHREDDED CABBAGE
3-4 FLAKES GARLIC CRUSHED AND CHOPPED-OPTIONAL
2-3 SPRING ONIONS OR 1 ORDINARY ONION
3-4 TBSP BEAN SPROUTS-OPTIONAL
½ TSP EACH OF SALT & PEPPER
½ TSP SUGAR,½ TSP AJINOMOTO - OPTIONAL
1 TBSP SOYA SAUCE, 2 TSP VINEGAR
1 CUP WATER
1½ TBSP CORNFLOUR DISSOLVED IN ½ CUP WATER 

Heat 1/2 tbsp oil in a non stick pan. Remove from fire, add
broken red chillies and chilli powder. 
Return to fire & mix in the boiled noodles. Add salt and soya
sauce, fry for 1 minute, till the noodles turn brown. Keep the
noodles aside. 

To preparethe vegetables, shred all vegetables into thinlong
pieces. Heat 1 tbsp oil. Reduce heat & add garlic, cook for 1/2
minute. Add vegetable in sequence of their tenderness. Onions,
sprouts, capsicum, carrot and cabage. Add ajinomoto,salt and
pepper. Addsoya sauce and vinegar. Cook for 1/2minute. Add 1 cup
water. Boil. Add cornflour paste, stirring continuously. Cook for
1 minute till thick. Remove from fire. To serve, spread the
noodles on a platter. 
Pour the prepared hot vegetables over the noodleserve.