Plenty of vegetables make this noodle dish healthy.
This recipe is from the book Best of Chinese Cooking.
Preparation Time : 26-30 minutes
Cooking time : 11-15 minutes
Servings : 4
Carrot cut into thin strips
Green capsicum cut into thin strips
Cabbage finely shredded
White pepper powder
Spring onion greens finely shredded
Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously.
Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
Add bean sprouts, mix well and serve hot garnished with spring onion greens.