Boil water in a pan with a tsp of oil, add noodles to it and cook until it is half done. Now drain the noodles in a colander and transfer it to a bowl of fresh water so that the starch is removed completely.
Heat a pan with oil and add sliced onion, and saute for a minute then add, cabbage and carrots to it.
Increase the flame and cook for about 2 minutes.
Add capsicum, cooked noodles to it and give a quick stir.
Then add soy sauce, pepper powder, vinegar, chilli sauce, and saute well so that the sauces and powder coat the noodles well.
Finally, add the spring onions. Serve.
Recipe courtesy: Pachanti
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.