Instant Veg Noodles
This delicious Veg Noodles is perfect for a lazy Sunday night dinner.
My recipe is neither spicy nor pungent hence kid friendly and loads of veggies make it mom friendly too;)

Ingredients
Instant Noodles: 4x70g
Oil: 6 tbsp
Grated Ginger: 1”
Garlic Paste: 1/2 tsp
Green Chilli Sauce: 1.5 tbsp
Soya Sauce: 3 tbsp
Instant Noodles Masala: 4 pkt
Tomato Sauce: 2 tbsp

Vegetables (chopped)
Onion
Capsicum
Baby Corn
Beans
Cabbage
Fresh Peas
Music by Ms Maitreyi Manjunath
“Fur Elise “
Special thanks to Praveen KariyanahalliRaju
Heat oil in thick pan/ Kadai. Sauté grated ginger, cumin seeds,garlic paste,sliced onion till pink and transparent. Add green chili sauce, soya sauce, tomato ketchup, instant noodles masala. Do not burn the masala. Add all the desired vegetables. Mix uniformly well. Turn off the heat after a minute. Keep all the veggies under cooked, crisp.
Boil 6 cups of water and add instant noodles. Turn off the heat. Do not cook the noodles. Drain all the water. Mix it into vegetable masala. Toss it and mix well. Close and cook for 7-10 minutes. The noodles and veggies are perfectly cooked; crunchy and crispy! Serve hot.

Tips
*For authentic Chinese taste skip instant masala
*Do not overcook the vegetables and the noodle.
*Al dente-cooked wheat noodles may also be used instead of instant noodles for healthier alternative.
*If dry texture is preferred then avoid/skip ketchup or tomato sauce.