Serves: 3–4 people

Ingredients:

  • Noodles – 1 packet
  • Refined oil – for boiling and frying
  • Cabbage – as required
  • Carrot – as required
  • French beans – as required
  • Capsicum – 2 cups
  • Cauliflower – 2 cups

For Sauce:

  • Water – 3 cups
  • Cornflour – 2 tbsp
  • Tomato sauce – ½ cup
  • Vinegar or lemon juice – 1 tbsp
  • Sugar – 1 tbsp
  • Soy sauce – 1 tbsp
  • Salt – to taste
  • Black pepper – to taste
  • Ajinomoto (MSG) – 1 tsp (optional)
  • Onion – 2, finely chopped

Method:

Part 1: Prepare Fried Noodles

  1. Boil noodles in salted water in a large vessel for 3–4 minutes.
  2. Drain in a strainer and rinse under cold water to stop cooking.
  3. Add 2 tbsp refined oil and mix gently using your hands to prevent sticking.
  4. Spread noodles on a cloth and allow them to dry slightly.
  5. Deep fry the noodles in hot oil until they turn light golden and crispy. Set aside.

Part 2: Prepare Vegetable Sauce

  1. Heat 2–3 tsp oil in a pan and sauté chopped onions until lightly golden.
  2. Add all chopped vegetables (cabbage, carrot, French beans, capsicum, cauliflower).
  3. Add 1½ cups water and bring to 2–3 boils until vegetables are slightly tender.
  4. In a separate bowl, mix cornflour with ½ cup water to make a smooth slurry.
  5. Add tomato sauce, soy sauce, sugar, salt, black pepper, and Ajinomoto to the vegetables. Mix well.
  6. Slowly add cornflour slurry while stirring continuously.
  7. Cook for 2–3 minutes until the sauce thickens.
  8. Turn off the heat and add vinegar or lemon juice. Mix well.

Serving:

  1. Place fried noodles on a serving plate.
  2. Pour hot vegetable sauce over the noodles.
  3. Garnish with fresh coriander leaves.
  4. Serve immediately.

Tips:

  • Fry noodles only until light golden for best crunch.
  • Do not overcook vegetables; keep them slightly crunchy.
  • Add vinegar at the end to maintain fresh sour taste.
  • Serve immediately to avoid sogginess.

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