Vegetable noodles

This is a yummy and healthy wheat noodle recipe for lunch or dinner. You can add vegetables of your choice to suit your taste. Use good quality sauces for better flavour. Scrambled eggs go really well with this dish.

Ingredients

Serves: 3

Noodles, 150 g 

Olive oil, 3 tbs

Finely chopped vegetables (I used carrot, bell pepper and cabbage), 150 g 

Garlic (finely chopped), 1 tbs

Spring onion (chopped), 3 tbs

Soy sauce (light), 1 tbs

Red chili sauce, ½ tbs

Green chili sauce, ½ tsp

Oyster sauce, 1 tsp

Chili oil, 1 tsp (optional)

Roasted cashews, 12 nos

Salt, to taste

Preparation:

• Cook the noodles as per instructions on the packet. 
• Strain and rinse with cold water to avoid sticking. If your noodle is sticky, add one tsp of olive oil and gently mix. Set aside.
• Heat oil in a thick bottomed pan and sauté garlic for two minutes over low flame.
• Add spring onion and sauté for two minutes.
• Add vegetables and sauté for five minutes till the vegetables are slightly tender,but not overcooked.
• Add sauces, chili oil and salt, mix well.
• Add cooked noodles and toss everything well, and cook till the sauces has coated the noodles. 
• Mix in the roasted cashews and remove from heat. 

Enjoy warm. Thank you 😍
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