Ingredients:

Egg Noodle:250 gm boiled

Carrots sliced:150 gm

Chinese cabbage sliced :150 gm

Capsicum 3 color sliced :300 gm

Red onion sliced:150 gm

spring onion coped :100 gm

White mushroom Additional gm

Garlic chopped:50 gm

Oyester sauce:150 gm

soya sauce:2 tsp

Cooking oil:50 ml

black paperer:1 tsp

1- Boil the noodles for 4 minutes in hot boiling water. I was supposed to cook my noodles for 2 minutes only.

2- Drain the noodles and wash under cold running water, this stops the cooking process.

3- Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

4- In a wok heat 1 tablespoon vegetable oil and on medium-high heat. Once the oil is hot add the choped garlic saute.

5- Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.

6- Add in the sliced carrots, bell pepper, cabbage ,mushroom and cook for 1 minute on high heat. The veggies should remain crunchy.

7- Push veggies to the side, lower the heat and add soy sauce, oyester sauce,

8- Toss the veggies to combine well with the sauce. Add in the black pepper

9- Stir in the boiled noodles.

10- Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.

11- Toss the noodles well and garnish with more spring onion greens.

 

Recipe:Chef Manzoor Hassan Balghari