Ching's secret hakka veg noodles (available in Indian stores) - 1 packet
Cabbage-shredded - half cup
Shredded carrot / thinly sliced carrot - half cup
Bell pepper / capsicum- thinly sliced - half cup
Spring Onions - 4 - chopped
Oil - 4 tablespoons
Freshly ground black pepper - half spoon
Garlic cloves - 5 - peeled and finely chopped
Salt to taste
Heat oil in a large wok preferably a large non stick kadai on medium heat.
Add the garlic and ground pepper.
When garlic turns golden color, add the vegetables (cabbage, bell pepper & carrots).
Add required amount of salt, stir fry sauce. Adjust the quantity as per your taste.
When the vegetables are crisp and as well cooked, add the cooked noodles and stir gently.
Garnish with finely chopped spring onions.
This is my entry to AWED - Chinese hosted by Dhivya of DK's Culinary Bazaar.