Boil one liter with salt and cooking oil. Now blanched one portion of flat noodles for 5 minutes. Drain the water, wash it with room temperature water and mix the cooked noodles with some cooking oil. Keep it aside.
Now take your favorite veggies. I took one carrot (small cut), one capsicum (julienne cut), one medium-size onion (finely chopped), 100 gms bok choy (coarsely chopped), two Thai chilies, and ginger with garlic (minced).
Heat the wok and wash it with cold oil. It helps to prevent the items from sticking. Now add the cut veggies and stir in high flame. Add a little oil along with two tablespoons of soy sauce, one tablespoon each green chili, red chili sauce, black pepper powder, and white vinegar.
Stir fry in high flame continuously for 5-6 minutes till the ingredients meld properly. Add the flat noodles, mix them and stir fry continuously for 3-4 minutes.
To finish the dish, add a little salt as per your taste and a few drops of fish sauce to enhance the umami taste.
**For vegetarian preference – do not add the fish sauce. You can add a few drops of light soy sauce.
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