Brown Rice Noodles / Whole Wheat Noodles - a fistful
Peanut Oil - 2 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Green Chilli / Fresh Red Chilli - 2, chopped
Chopped Mixed Vegetables - carrots, onions, beans, cabbage, peas, capsicum, spring onion
Soya sauce - 1 tbsp
Tomato ketchup - 1/2 tbsp
Green Chilly Sauce (optional)
Scrambled Eggs (optional)
Boil the noodles in plenty of salt water. Switch off the burner the moment the noodles become al dente and take care not to overcook. Strain it out and hold the strained noodles under a running tap of cold water. Separate the strands with a fork. Keep aside
Take 2 tablespoons of oil in a big skillet / wok. Once the oil is very hot, add the chopped garlic, ginger, green chillies.
Immediately add in the vegetables and stir fry on very high heat. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soysauce, green chilly sauce and ketchup.
If using eggs, then add the scrambled eggs. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.