SALT - 1 TSP
firstly, in a large vessel take 2 litre water, 1 tsp oil and 1 tsp salt
NOODLES - 2 PACK
once the water comes to a boil, add 2 pack noodles.
DO NOT OVER COOK
boil for 3 minutes or until the noodles turn al dente.
drain off the water and rinse with cold water to stop the cooking process. keep aside
MASALA - 2 INCH
firstly, in a large wok, heat 2 tbsp oil, saute 2 inch ginger, 3 clove garlic, 1 chilli and 2 tbsp spring onion.
ONION - HALF SLICED
now add ½ onion and stir fry on high flame.
add 1 carrot, 1 cup cabbage, 5 beans and ½ capsicum.
stir fry on high flame until the vegetables are cooked yet remain crunchy
CHILLI POWDER 3/4 TSP
now ad ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt
saute until the spices turn aromatic.
TOMATO SAUCE - 2 TBSP
further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce and ¼ tsp black pepper powder
stir fry until the sauces are well combined.
add in boiled noodles and mix well making sure everything is well combined.
READY TO EAT
finally, add 2 tbsp spring onions and enjoy masala noodles