Ingredients:

• 2 cups – thin Ribbon noodles
• 1 cup – shredded Green Cabbage
• 1 – Carrot, julienned
• 1 sprig – Spring Onion, chopped
• 1 – Celery Stalk, sliced thinly
• 2 – fresh Red Chillies, finely sliced
• 1 inch root – or Galangal, finely chopped
• 4 – Garlic cloves, peeled and crushed
• 3 – Lemon Grass stalks, thinly sliced
• 3 tbsp – Chilli flavoured oil
• 1 tbsp – Soya Sauce
• 1/2 tsp – Pepper, ground
• 1 tbsp – Soft Brown sugar
• 1/2 cup – water from boiled noodles
• Salt to taste

Method:

1. Boil noodles in plenty of salted water (to which 1 tsp of oil has been added) for 3-4 minutes.
2. Drain, save required water, spread in plate and keep aside.
3. Heat remaining oil, add ginger, garlic, chillies and carrot and stir-fry for 3 minutes.
4. Add remaining vegetables and further stir fry for a minute.
5. Add salt, pepper, soy sauce, water and sugar and boil till bubbly.
6. Add noodles, toss to blend and serve hot.

Recipe courtesy of Saroj Kering