Ingredients:

• 1 packet thin noodles
• 1 cup – finely chopped Cabbage
• 2 Carrots (cut into thin strips)
• 1 Capsicum (cut into thin strips)
• 6 to 8 Cloves Garlic (finely chopped)
• 2 to 3 Spring onions (finely sliced)
• 1 tbsp – soya sauce
• 2 tbsp – Vinegar
• ½ tsp – chilli sauce
• ½ tsp – aji-no-motto powder
• salt to taste
• ½ tsp – pepper powder
• 6 tbsp – oil
• ½ cup – boiled Chicken pieces/ Prawns

Method:

1. Boil the noodles in sufficient water with little salt and 1 tbsp oil till done.
2. Drain out the water completely.
3. Pour some cold water (room temperature) on the noodles so that they do not stick.
4. Heat oil in a non-stick kadai.
5. Add garlic. Saute for a minute.
6. Add the onions. Saute for 2 to 3 minutes.
7. Add the carrots and cabbage and saute till the vegetables are done but crunchy.
8. Add the capsicums, boiled chicken pieces/ prawns. Saute for few seconds.
9. Add the kept aside noodles.
10. Add soya sauce, vinegar, salt, pepper, aji-no-motto and chilli sauce.
11. Mix gently. Simmer for five minutes. Serve hot.

Recipe courtesy of Anita Raheja