|Noodles||75 Gram (1 small packet, available in packets)|
|Cabbage||1 Cup (16 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|French beans||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Cup (16 tbs)|
|Soya sauce||1 Tablespoon|
Chop the onions lengthwise.
Cut spring onions into 2-inch pieces.
Cut cabbage into long fine strips, the carrots into long fine strips, capsicum into long strips and the French beans slanting.
In a kadai saute onions in the sesame oil till transparent.
Add the vegetables and saute on high heat.
Meanwhile in a patila boil some water to which a pinch of salt and 1 tbsp of oil has been added.
Drop noodles into the boiling water and cook till tender (but not soggy).
Strain and put the boiled noodles into cold water so that they should not stick together.
Before serving strain the noodles and add to the sauted vegetables, cook for two to three minutes adding the ajino-moto and soya sauce.