I first want to thank my friend Priya for introducing me the Ching's secret brand and for sharing this recipe. Thank you Priya. Here goes the tasty indo chinese recipe.
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
Ching's secret schezwan stir fry sauce or any other brand vegetarian chinese stir fry sauce - 4 tablespoons
Freshly ground black pepper - half spoon
Garlic cloves - 5 - peeled and finely chopped
Salt to taste
Cook the noodles as per the instructions in the packet. Do not overcook the noodles. Keep it aside.
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.