Ingredients

• 2 cups - thin Ribbon Noodles
• 1 cup - shredded Green Cabbage
• 1 - Carrot, julienned
• 1 sprig - Spring Onion, chopped
• 1 - Celery Stalk, sliced thinly
• 2 - fresh Red Chillies, finely sliced
• 1 inch root - or Galangal, finely chopped
• 4 - Garlic cloves, peeled and crushed
• 3 - Lemon Grass stalks, thinly sliced
• 3 tbsp - Chilli flavoured oil
• 1 tbsp - Soya Sauce
• 1/2 tsp - Pepper, ground
• 1 tbsp - Soft Brown Sugar
• 1/2 cup - water from boiled noodles
• Salt to taste

How to Make Vegetables in Stir Fried Noodles

• Boil noodles in plenty of salted water (to which 1 tsp of oil has been added) for 3-4 minutes.
• Drain, save required water, spread in plate and keep aside.
• Heat remaining oil, add ginger, garlic, chillies and carrot and stir-fry for 3 minutes.
• Add remaining vegetables and further stir fry for a minute.
• Add salt, pepper, soy sauce, water and sugar and boil till bubbly.
• Add noodles, toss to blend and serve hot.