Preparation Time : 10-15 minutes
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| Cooking Time : 20-25 minutes |
| Servings : 4 |
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Noodles 200 grams Carrot, cut into thin strips 1 medium Green capsicum, seeded, thin strips 1 medium Cabbage, shredded 1/4 medium Bean sprouts 1 cup Salt to taste Oil 3 tablespoons Onion , sliced 1 medium Light soy sauce 1 1/2 tablespoons Spring onion greens, sliced diagonally 2 stalks |
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- Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.
- Drain, refresh in cold water and drain again.
- Spread on a large plate to cool.
- Heat two tablespoons of oil in a wok.
- Add onion and stir-fry for one minute.
- Add carrot, green capsicum, cabbage and half the bean sprouts and stir-fry for two to three minutes.
- Add salt, soya sauce and noodles and mix lightly.
- Toss so that everything gets mixed well.
- Add remaining bean sprouts and spring onion greens and toss.
- Serve hot.
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