5 tbsps +
1 1/4 cups
Soya granules Soakedq
Light soy sauce
Red capsicum Cubed
Green capsicum Cubed
Yellow capsicum Cubed
Heat 3 tbsps oil in a non-stick pan. Spread noodles evenly in the pan and let it cook on medium heat.
Halve spring onions vertically and then slice roughly.
Drizzle a little oil around the noodles.
Heat 2 tbsps oil in another non-stick pan, add spring onions and saute.
Mix cornstarch in ¼ cup stock.
When the noodles crisp and golden on the underside, turn over and cook the other side similarly.
Add garlic paste to the other pan and mix. Add mushrooms and mix.
Drain and add soy granules. Add ½ cup stock and cook.
Add soy sauce and mix and cook. Add salt and crushed black peppercorns, mix and cook.
When the noodles become golden on both sides, put them on a serving plate.
Add red, green and yellow capsicums to the mushroom mixture and mix well. Add ½ cup stock and mix.
Add 1 tbsp cornstarch mixture and cook till the sauce thickens.
Pour this over the noodles and serve hot.