2 cups Plain Noodles (150 gm pack) 6 cloves of Garlic, minced 1 teaspoon minced Ginger 1/4 cup cut French Beans 1/4 cup finely slashed Spring Onion
1/2 cup meagerly cut Capsicum 1/2 cup destroyed Cabbage 1/4 cup julienned Carrot 1/4 teaspoon Dark Pepper Powder 2 teaspoons Soy Sauce
1½ teaspoons Bean stew Sauce (red or green) 1 tablespoon Ketchup 1 tablespoon +1 tablespoon Oil Salt to taste
Heat up the noodles by following bit by bit recipe of basic noodles or by adhering to the guidance given on the bunch of noodles.
Cut the vegetables as referenced in fixings segment. Try to cleave the vegetables as slender as conceivable as they will get some margin to cook.
Heat 1-tablespoon oil in a wok (chinese style cooking vessel) or a wide mouthed skillet over medium fire. Add minced garlic and minced ginger and sautéed food for 30 seconds.
Add French beans and sautéed food briefly. Add spring onion, capsicum, cabbage and carrot.
Pan sear vegetables until they are cooked yet at the same time crunchy for approx. 2-minutes over high fire.
Add soy sauce, green bean stew sauce, tomato ketch up, dark pepper powder and salt (if it's not too much trouble, note that we have likewise added salt while bubbling noodles).
Blend well and cook briefly
Add bubbled noodles.
Blend and throw until noodles are equally covered with sauces and vegetables for approx. 1-minute.