Ingredients:

• 1.2 litre – hot boiling water
• 500 g – Chinese Egg noodles
• 20 g – Corn starch dissolved in 50 ml water
• 30 ml – soy sauce
• 200 ml – light stock
• 15 g – Ginger root, finely sliced
• 40 ml – oil
• 150 g – onions, thickly chopped
• 5 – spring onions, chopped
• 3 – big Cloves Garlic
• 150 g – tomatoes, chopped
• 200 g – Tomato puree
• 8 g – salt
• 3 g – Sugar
• 5 g – paprika
• 500 g – mixed frozen vegetables, diced

Method:

1. Pour hot water into a 3-litre bowl. Add noodles and cook on high for 8 mins, stirring every 2 mins. Remove from the microwave oven and stand, covered, for 5 mins.
2. Combine corn starch paste, soy sauce, stock and ginger in a 1-litre bowl and mix well.
3. Cook on high for 2-3 mins till sauce thickens and clears.
4. Keep aside.
5. Place oil in a 3-litre bowl and heat on high for 1 minute.
6. Add onions, spring onions, garlic and brown on high for 3 mins.
7. Add tomato pieces, puree, salt, sugar and paprika.
8. Mix and heat on high for 2 mins. Add frozen vegetables and cook on high for 5 mins.
9. Add the sauce to the vegetables and stir. Pour this sauce onto the noodles and mix well.
10. Cook on high for 3 mins. Serve hot accompanied with vinegar and soy sauce.

Recipe courtesy of Mayank Garg