Egg noodles

Ingredients:

2 packets egg noodles, (boiled)
½ cup capsicum, chopped
½ cup onions
½ cup cabbage
¼ cup carrot
¼ cup beans
¼ cup spring onions
2 tsp ginger, garlic, and green chili chopped
½ tsp pepper powder
1 tsp corn flour
1 tsp chili sauce
1 tsp Soya sauce
2 tsp vinegar
2 tsp sesame oil

Direction:

Separate the spring onion bulbs from the stalks. Then chop them. In another bowl mix all the sauces with vinegar. In a third bowl combine the flour in 1 tsp of water and set aside. Heat the pan with oil. Drop in the chopped garlic, lower the heat and fry for a few seconds. Add sliced Onions and continue frying till soft and light pink. Toss in the remaining vegetables (except the spring onions stalks), salt and pepper. Stir fry on medium heat for a few minutes. Now add the mixed sauces followed by the corn flour mixture. Once the sauce mixture thickens and coats the vegetables, add the noodles, chopped spring onion stalks and thoroughly. Remove from heat and immediately turn into a serving platter. For chili sauce (6 green chilies, tamarind, 1 garlic flake, salt, 1 tsp sugar, 1 tsp vinegar. mix all and grind it).