This Indian influenced Chinese vegetable Noodles is a popular Street food. Colorful vegetables are stir fried in high flame & tossed with noodles.
Boil noodles in plenty of water for 3-4 minutes, to which a teaspoon of oil and salt (to taste) has been added.
Drain, save required water and spread noodles on the plate. Keep aside.
Heat remaining oil, add ginger, garlic, chilies, carrot, stir-fry for 3 minutes.
Then add remaining vegetables, further stir fry for about a minute.
Add salt, pepper, soy sauce, water, sugar to the same pan, boil till bubbly.
At last, add noodles to it and toss to blend the flavors evenly. Serve hot.
Boil noodles in plenty of water for 3-4 minutes, to which a teaspoon of oil and salt (to taste) has been added.
Drain, save required water and spread noodles on the plate. Keep aside.
Heat remaining oil, add ginger, garlic, chilies, carrot, stir-fry for 3 minutes.
Then add remaining vegetables, further stir fry for about a minute.
Add salt, pepper, soy sauce, water, sugar to the same pan, boil till bubbly.
At last, add noodles to it and toss to blend the flavors evenly. Serve hot.
Boil noodles in plenty of water for 3-4 minutes, to which a teaspoon of oil and salt (to taste) has been added.
Drain, save required water and spread noodles on the plate. Keep aside.
Heat remaining oil, add ginger, garlic, chilies, carrot, stir-fry for 3 minutes.
Then add remaining vegetables, further stir fry for about a minute.
Add salt, pepper, soy sauce, water, sugar to the same pan, boil till bubbly.
At last, add noodles to it and toss to blend the flavors evenly. Serve hot.