My version of vegetable noodles:) I dont follow any hard and fast rule for making noodles... the local Singapore food courts have taught me that noodles can be varied according to the sauces and condiments you have on hand, as against the classic noodles you find in the Indian Chinese restaurants... Noodles, happen, in my house, during the weekends, with whatever vegetables are left over in the refrigerator from the whole week... Here, I have used the curry flavour included in the packet, the mild peri-peri sauce from the Nando's chain and some green chilli sauce:)))
Maggi Noodles - 3 packets
Oil - 2 tbsps (to cook the noodles)
Garlic - 2 tsps
Onion - 1 small sliced lengthwise (Or use 4-5 tbsps of Spring Onion Whites chopped)
French Beans -1/4 cup, diagonally cut
Carrots - 1/4 cup, diagonally cut
Red/Yellow/Green Peppers - 1/4 cup, diagonally cut
Cabbage - 1/4 cup, cut lengthwise
Celery - for garnishing
Soy Sauce - 1 tbsp
Curry Flavour - 1-1/2 pack (the ones included with the noodle packs)
Nando's Peri Peri Sauce/Ching's Chilli-Tomato Sauce - 1-2 tbsps
Green Chilli Sauce - 1 tsp
Salt and Pepper to taste.
Boil the noodles in water till just done. As soon as it is done, tranfer the noodles along with the water to a colander and wash the noodles under running water to stop the cooking process. Then apply 2 tbps of oil to the noodles, mix well and keep aside till needed. Heat oil, add garlic. Add onions, sliced or spring onions. When they turn transparent, add diagonally cut french beans and carrots. Add soy sauce, salt and pepper. Stir fry on high flame till it is crispy cooked for around 2 minutes. Add sliced red peppers, and chopped cabbage. Afetr 1 minute, add the noodles. Mix well. Add the curry flavour included in the pack. Dont put in all three packs of the curry flavour. For 3 packs of noodles, you may need only 1 and a half pack of the curry flavour. Add some green chilly sauce and Nando's peri peri sauce. Adjust salt. Finally add some chopped celery into it. Serve and Enjoy!!!