Boil 1 litre of water by putting 1 tbsp salt and cooking oil. Cut a vegetable noodle packet for blanching it in the boiling water with the help of a tong. Remove the noodles after a few minutes with the help of a sieve and place the noodles under cold water. Add cooking oil, mix it well and keep it aside.
You will need 4-5 pods of broccoli, 1 medium-size capsicum, 4-5 button mushrooms, 1 leak stem, and 1-inch fresh ginger. Cut the broccoli into small pieces and soak in water containing salt for 5 minutes. Now clean the mushrooms, remove the stem and slice it. Remove the seeds of the capsicum in a julienne style cut. Chop the leak (only take the bottom part, avoid the green leaves) and fresh ginger.
Heat a wok and wash it with cold oil to prevent sticking. Add the vegetables and stir fry them on a high flame. Now add 1 tbsp of black pepper powder, 2 tbsp soy sauce in the wok and continue to stir fry. Add the noodles and mix them well with the vegetables. Pour a little cooking oil, salt to taste and stir fry it to finish your loaded vegetable noodles.