Indo Chinese noodles

Ingredients:

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• Chinese Hakka Noodles of any brand - 1 packet
• Veggies of your choice - I used 3 medium carrots,1 capsicum,1 potato,1/4 of cabbage,a handful of peas,,1 onion,10 tender beans.You can also use spring onions,cauliflower.
• Pepper - 2 tsp
• Salt - to taste
• Ginger garlic paste - 1 tsp
• Green chillies - 2 slit open
• Soya sauce - 1 tbsp(acc to taste)
• Tomato ketchup/sauce - 1 tbsp(or can be less)
• Any chinese sauce(I used chilli garlic sauce) - 1 tbsp
• Ajinomoto - a pinch
• Olive oil/Refined oil - 3 tbsp
• vinegar (optional) - 1 tsp

Method:

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• Add sufficient water in a kadai with a pinch of salt and allow it to boil.
• When it starts boiling,add 1/2 tbsp of oil into it and add the noodles too.
• Cook uncovered on a medium flame for 5 to 10 min till the noodles get cooked.
• Strain the excess water with a strainer and immediately wash in running cold water.This process is called blanching.
• Now add 1 tsp of oil on top of cooked noodles.This prevents the sticking of noodles to each other.Toss it over and set aside.

• Chop the veggies into very thin and long pieces as shown below.

• Add 2 tbsp of oil in a wok/saucepan,add onions,green chillies and saute till it becomes transparent.

• Add carrots,potatoes,beans and saute for 5 min.
• Add capsicum,cabbage,peas and saute till they become slightly tender.It has to be crunchy too.

• Sprinkle little salt,pepper,ajinomoto and saute for 2 min.

• Now add soya sauce,chilli sauce,tomato sauce and saute for 3 min.

• Add the cooked noodles and mix well.Toss it over twice or thrice.
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• Switch off the flame.

Serve hot.

Note:-Do not cook the noodles / veggies covered at any point of time.