Noodles 200 grams
Oil 2 tablespoons
Medium carrot peeled 1/2
Medium green capsicum 1
Medium cabbage 1/4
Spring onion bulbs 2
Garlic chopped 1 teaspoon
Salt to taste
Black peppercorns crushed to taste
Soy sauce 1 teaspoon
Bean sprouts 1/4 cup
Spring onion greens for garnish
Heat sufficient water in a non-stick pan and bring to a boil. Add 1 tablespoon oil and noodles to the water and cook for 10-15 minutes.
Cut carrot and capsicum into thick strips.
Strain the noodles under running water and place in cold water.
Shred cabbage but not too fine. Slice the spring onion bulbs and reserve the greens.
Heat remaining oil in a non-stick pan. Add garlic and spring onion bulbs and sauté for 1 minute.
Add carrot, capsicum, cabbage, salt and crushed peppercorns, toss and cook for 2-3 minutes. Add soy sauce and bean sprouts, mix and cook for 1-2 minutes.
Add noodles and mix well and cook for 2-3 minutes.
Diagonally slice reserved spring onion greens.
Garnish noodles with sliced spring onion greens and serve hot.
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27 Dec 2019