Stir Fried Noodles with Vegetables and Sprouts

Hi guys, i am re-posting this as this goes for lovely event called Kids Delight hosted by Pari.

 

The noodles were sitting in the cupboard for quite a long time.I can't make the whole pack just for myself as my husband is not very fond of noodles. But today,I had to prepare Manchow Soup for him. So I got a good reason to make use of the noodles. Vegetable Manchow Soup(garnished with fried noodles) and Stir Fried Noodles with Vegetables and Sprouts was prepared for Lunch….yes…for Lunch.This is a great way to include more and more vegetables in our diet and one more thing, the bean sprouts that you get here; I just love them. I had noodles with bean sprouts for the first time in Germany only. Back home in India I have not seen noodles with bean sprouts till date.  
One big advantage of chinese food is, we can prepare it in a short span of time. Just in half an hour to 45 mins…..but it takes hell lot of time to chop veggies…anyway…read on for the recipe….

you will need:-

Noodles 200 grams

Carrot, cut into thin strips 1/2 cup

Green capsicum, seeded, thin strips 1/2 cup (I had Yellow, Green and Red Bell pepper; so I used all 3 of them)

Cabbage, shredded 1/2 cup

Salt to taste
Black Pepper Powder as reqd.

Oil 1 tbsp

Onion , sliced 1 medium
Garlic 2 cloves finely sliced ( I like the garlic flavour but you can omit)

Light soy sauce 1 1/2 tablespoons

Spring onion greens, sliced diagonally 1/2 cup
and

1.Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. 

2. Drain, refresh in cold water and drain again. Spread on a large plate to cool and apply little oil so that they do not stick to each other. 
3. Heat oil in a wok. Add onion and stir-fry for one minute. Add carrot, green-yellow-red capsicum, cabbage and half the bean sprouts and stir-fry for two to three minutes. 
4. Add salt,black pepper powder, soya sauce and noodles and mix lightly. Toss so that everything gets mixed well. Add remaining bean sprouts and spring onion greens and toss. Serve hot.