Spicy vegetable noodles

You need –

Instant noodles – 3 nests
Carrot – thinly sliced 1 cup
Baby corn – 3, quartered
snow peas– thinly sliced 1 cup
Mushroom – sliced 1 cup
Broccoli – cut into little florets 1 cup
Egg – 2, scrambled (optional)
Onion – 1 medium, thinly sliced
Garlic – 1 clove minced
Chili – 1, thinly sliced
Light soy sauce – 1 tablespoon
Chili sauce – 2 tablespoon
Rice wine vinegar – 1 teaspoon
Sesame Oil – 1 tablespoon
Spring onions – to garnish
Salt and pepper – as per taste

How to –

Boil the noodles as per the instructions on the packet, drain and set aside.

Heat oil in a wok. Add the onion, chili and garlic and saute till the onions are soft. Add the veggies and stir fry till the veggies have cooked through but still crunchy. Add in the soy, chili sauce and Rice wine.

Increase the heat and add the noodles and egg. Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.

Turn off the heat. Garnish with spring onions and serve.