Chinese Cabbage - 5 cups , julienned
Carrot - 2 medium , julienned
Capsicum - 1 1/2 cup (red, yellow and green) , julienned
Cucumber - 1 small , cut diagonally
Onion - 1, cut into thin slices
(opt) Baby corn - 4 , julienned
(opt) Tofu or Paneer - 15 cubes , pan fried in oil
Red chilli flakes- 1 tsp
Garlic - 1 clove - smashed and seperated
Oil - 2 tbsp (preferably til)
Sauce :
Soy sauce - 3tbsp
Sugar - 1tsp
Salt
Pepper - 1 tsp
Chilli (fresh red) - 2, mashed (or) Chilli sauce - 2 tbsp
Oyster mushroom sauce - 1 tbsp
Lemon juice - 1 tbsp
Vinegar - 1 tbsp
Oil (til) - 2 tbsp
Garlic - 2 pods
Shallots - 5 , cut into rings
Heat oil and fry the garlic and onion until crispy.
Mix this garlic-onion oil with the rest of the ingredients and mix well.
Garnish:
Til seeds - toasted - 4 tbsp
Groundnuts - toasted and pounded by hand
Toasted and pounded salt and pepper
Celery - 1 stem - cut into thin rings
Spring onion - 1 stems with white part - cut into thin rings
Heat oil and add the garlic and red chilli flakes.
Once good smell comes add the onion and cook till transparent.
Then add the vegetables and tofu.
Mix thoroughly and turn off flame after a minute.
Boil the Noodles and once cooked , drain.
Add the vegetables to the noodles while it is still hot.
The Vegetables will cook in this heat.
Add the sauce and mix thoroughly.
Cool and keep refridgerated until ready to serve.
Serve garnished with til seeds, ground nuts, greens (celery and spring onion) and toasted salt/pepper.
