SALT - 1 TSP

firstly, in a large vessel take 2 litre water, 1 tsp oil and 1 tsp salt

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NOODLES - 2 PACK

once the water comes to a boil, add 2 pack noodles.

2

DO NOT OVER COOK

boil for 3 minutes or until the noodles turn al dente.

3

DRAIN OFF

drain off the water and rinse with cold water to stop the cooking process. keep aside

4

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.

5

ONION - HALF SLICED

now add ½ onion and stir fry on high flame.

6

STIR FRY 

add 1 carrot, 1 cup cabbage, 5 beans and ½ capsicum.

7

CRUNCHY VEGGIES

 stir fry on high flame until the vegetables are cooked yet remain crunchy

8

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

9

STIR FRY 

saute until the spices turn aromatic.

10

TOMATO SAUCE - 2 TBSP

further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce and ¼ tsp black pepper powder

11

STIR FRY 

stir fry until the sauces are well combined.

12

BOILED NOODLES

add in boiled noodles and mix well making sure everything is well combined.

13

READY TO EAT

finally, add 2 tbsp spring onions and enjoy masala noodles

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