Ingredients:

• CARROT-40 gr,  JULIENNED
• ZUCCHINI-40 gr  JULIENNED
• GREEN BELL PEPPER-50 gr, JULIENNED
• RED CAPIA PEPPER-50 gr, JULIENNED
• WHITE CABBAGE-100 gr, JULIENNED
• NOODLES (DRY)-50 gr
• SUNFLOWER SEED OIL-30 ml
• DARK SOYA SAUCE-10 gr
• SWEET AND SOUR  SAUCE-40 gr
• GRANULATED SUGAR-5 gr
• FRESH CILANTRO-2 dal
• WATER-60 ml

 

 

MAKING VEGETABLE NOODLES:

Boil the noodles for 10 to 12 mins in boiling water. Once they are cooked, drain them in a sieve. After heating oil in a wok or a pan, add the carrots. After frying the carrots, add water and other vegetables. After sauting for 2- 3 mins, add dark soya sauce, sweet and sour soya sauce and sugar. Finally, add the noodles into the pan and stir. Keep on stirring until the veggies are mixed well with the noodles. Serve the veggie noodles steaming hot with some cilantro leaves.

 

Bona Petite!