Garlic noodles with vegetables

Mixed vegetable noodles with Ching's Secrect, garlic noodles.

To make the noodles,  a few steps we have to follow for the perfect texture, flavor and non sticky noodles. 

Ingredients 

1 packet Ching's garlic noodles/hakka noodles 

150 grams cabbage 

2 green chilies 

1 carrot 

A few beans 

200 grams Mushrooms 

2 medium sized onion

1 capsicum 

A few garlic pods

2 tablespoon chopped coriander leaves 

1/2 tablespoon Peppercorns grounded

1 tsp jeera powder 

2 tsp vinegar 

1 lemon extract (if required)

Salt as required 

3 tablespoons of gingly oil 

A handful of soya chunks soaked 

Method 

In a large bowl keep two liters of water, let it boil  Add the noodles in it cook for about 3 minutes.  Immediately drain the water from noodles, transfer in a bowl with cold water, drain, pour a little gingly oil on top of the drained noodles.  Let it cool. 

Wash, peel and cut all the vegetables 3 inches long. Wash and thinly cut the Mushrooms. 

In a big kadai pour gingly oil,  add vegetables one by one, keep tossing. 

Add Mushrooms,  bell peppers and drained soy chunks.

Put the masalas, crushed peppercorns, jeera powder. Mix in. Add chopped coriander leaves. 

Mix well.

Add cooled noodles. 

Toss adjust salt. Add vinegar,  if required add a little lemon juice. 

Gently mix with a fork and  chopsticks. 

Serve hot.

It's a quick dish to make as an evening snack for children. 

PS

Noodles cooking pictorial representation 

Let it cool while you prepare the vegetables.