Spicy Vegetable Noodles

Growing up in my sleepy town, I don't think I ate Noodles until Maggie was introduced. Maggie was a big hit item back then and used to be eaten for special occasions initially for few years. But this is an all time favorite at home now. Usually on Sunday evenings, when we are tired of cooking and running around and I want something quick and easy I put this together. It has plenty of vegetables and doesn't require much coaxing or bribing to eat the vegetables. Add some paneer and tofu and you have the protein too. Again a simple and easy dish that is a keeper for one and all...

Ingredients

1 packet of Noodles (Hakka Noodles from the Indian store - cooks in 4 minutes)

1 carrot - thinly sliced

4-5 Beans - cut into small pieces

handful of frozen peas

1 Large Onion - thinly sliced

Capsicum - thinly sliced (sorry didn't have on the day I took the picture)

4 Spring Onions - cut into small pieces (optional)

1 Table spoon of oil

Salt to taste

2 table spoon of Soy Sauce

1 tea spoon vinegar

1 table spoon of chili sauce (added after the kids are served)

Freshly ground pepper - add to taste

How to

Boil water in a big pan. Add salt and the noodles and cook for 4-5 minutes (or follow instructions on the packet).

Once the noodles is cooked through, drain the water and let some cold water run through it (this stops the cooking right away and prevents your noodles from getting soggy). Add 2 drops of oil to this cold noodles so that it doesn't stick and keep aside.

Take a wok. Let it get hot. Add the oil and add the vegetables (start with the onions first) and saute for a few minutes. Add the salt. Don't over cook the vegetables.

Add the noodles, mix well and serve to the kids piping hot.

Add the sauces for the adults and eat piping hot.

This goes to Sahaja for her Single Serving Recipes