Ingredients:

• 150 g – noodles
• 4 tbsp – Olive oil
• 2 tbsp – Spring onions
• 3 tbsp – shredded Cabbage
• 1 – Onion
• 3 tbsp – Capsicum (red, yellow and green)
• 2 tbsp – Carrots
• 1 tbsp – soya sauce
• 1 tbsp – Tomato sauce
• 4 tbsp – schezwan sauce
• Salt as per taste
• 1 tbsp – Ginger Garlic paste
• 2 stalk – Spring onions

Method:

1. Cut the capsicum and carrots into thin strips.
2. Boil water in a pan with a tsp of oil and cook noodles until firm and soft and drain the noodles in a colander and transfer it to a bowl of fresh water.
3. Now heat pan with oil, add onions, ginger garlic paste, and saute in medium flame, then add all the vegetables, and saute in high flame with enough salt, for 2 to 3 minutes.
4. Now add schezwan sauce, tomato, soy sauce, stir.
5. Add the cooked noodles now and toss it well and finally add the spring onions.
6. Recipe courtesy: Pachanti