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

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

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.

firstly, in a large wok, heat 2 tbsp oil, saute 2 inch ginger, 3 clove garlic, 1 chilli and 2 tbsp spring onion.

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.

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.

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.

finally, add 2 tbsp spring onions and enjoy masala noodles.