Vegetable Noodles

Friends please do avoid eating noodles as much as possible. Monthly twice is ok i guess... but at the same time add lots of vegetables to t... and the white plain noodles is more better that the two minute noodles.... and other such brands.

Ingredients:

• Noodles - 1cup cooked
• Carrot - 1
• Beans - 5 to 6
• Capsicum - half
• Cabbage - two leaves
• Onion - 1
• Garlic - 1 pod
• Salt - to taste
• Aginomotto - a pinch
• Soya Sauce - 1 spoon
• Red Chilli Flakes - 1/2 spoon

Method:

Cut all the vegetables in long thin strips. It is called Julienne cuts.

 Julienne cuts of all the vegetables

Cook the Noodles with a table spoon of oil so that it is not sticky.Drain them wash them in running tap water and keep aside.

 Cooked washed and drained noodles.

Heat oil in a kadai. Add the Chilli flakes, Chopped garlic saute for a minute.

Add the onions and saute for two minutes.

Then goes the beans after a minute carrots. As beans takes a little more time to get cooked. 

Then toss in the capsicum and cabbage this need not be cooked much. 

Now add salt, aginomotto and soya sauce.

Switch off the stove and toss in the noodles. 

Serve with tomato ketchup.

You can garnish with chopped spring onions.

Note:  Do not over cook the vegetables. When you take a fork full and chew you must feel the crunchiness of the vegetables. 

Also you can make variations by adding sliced mushrooms while sauting the vegetables.

Or Chicken Noodles by adding pieces of cooked chicken (small boneless pieces)

Or Egg Noodles. Scramble the eggs just adding the salt and toss it in just before adding the cooked noodles.