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.