Serves: 2–3 people

Ingredients

For Noodles:

  • Thick noodles – 1 small packet
  • Water – 4 cups (for boiling)
  • Salt – 1 tsp
  • Oil – 4 tsp

Vegetables:

  • Carrot – 1 medium (cut into thin strips)
  • Cabbage – ½ cup (shredded)
  • Capsicum – 1 (cut into thin strips)
  • Spring onion – ½ cup (chopped)
  • Cauliflower – ½ cup (cut into small florets)
  • French beans – 10–12 (cut lengthwise)
  • Green chilies – 1 (finely chopped)
  • Garlic – 6–7 cloves (finely chopped)

Sauces & Seasoning:

  • Soy sauce – 1 tbsp
  • Chili sauce – ½ tsp
  • Tomato sauce – 1 tbsp
  • Sugar – 1 tsp
  • Black pepper – ¼ tsp
  • Ajinomoto (MSG) – ¼ tsp (optional)
  • Salt – to taste

Method

1. Cook Noodles

  • Boil noodles in salted water until soft.
  • Drain and rinse under cold water.
  • Add 1 teaspoon oil and mix gently to prevent sticking.
  • Keep aside.

2. Prepare Vegetables

  • Cut all vegetables into thin strips or small pieces for even cooking.

3. Stir-Fry and Mix

  • Heat oil in a wok or pan on high flame.
  • Add chopped garlic and green chili and sauté for a few seconds.
  • Add all vegetables and stir-fry on high flame for 2–3 minutes (keep them slightly crunchy).
  • Add soy sauce, chili sauce, tomato sauce, salt, black pepper, sugar, and MSG. Mix well.
  • Add boiled noodles and toss everything together.
  • Stir and cook for 2–3 minutes until well combined and heated evenly.
  • Turn off the flame.

Tangy Sauce

Ingredients:

  • Vinegar – ½ cup
  • Sugar – 1 tbsp
  • Lemon juice – ½ tbsp
  • Salt – to taste
  • Green chilies – 2 tbsp (finely chopped)
  • Garlic – 1 tbsp (finely chopped)

Method

  • Mix all ingredients well in vinegar.
  • Let it rest for at least 30 minutes to develop flavor.

Serving Suggestions

  • Serve hot as a main dish or snack.
  • Best served with Manchurian, chili paneer, or soup.
  • Garnish with chopped spring onions for extra flavor.
  • The tangy sauce can be used as a dipping sauce with noodles, fried rice, Manchurian, or soups.
  • It adds a spicy and tangy flavor to Indo-Chinese dishes.

Tips

  • Always stir-fry vegetables on high flame to keep them crunchy.
  • Do not overboil noodles to avoid stickiness.
  • Add sauces gradually for balanced taste.
  • Serve immediately for best texture and flavor.

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