Ingredients:

• 200g – diced vegetables (carrot, capsicum, mushroom, black mushroom, Cauliflower and baby corn).
• 200g – noodles (boiled with salt).
• 2 tbsp – Corn flour (mixed in 1 cup of water).
• 1 tbsp – bean curd.
• 2 tbsp – Rice wine.
• salt to taste.

Method:

1. Boil the vegetables partially.
2. Drain the excess water out and add the corn flour paste to it. Stir it till the mixture thickens slightly.
3. It should have a flowy consistency.
4. Add salt, bean curd and rice wine to it and stir it well.
5. Serve in a separate bowl along with the noodles.

Recipe courtesy of Anita Raheja