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Vegetable Fried Noodles

Published under: Chinese

Noodles – 600 gms
Oil – 5 1/2 tbsp
Garlic – 40 gms, chopped
Cabbage – 120 gms, shredded
Carrots – 40 gms, shredded
Onions – 90 gms
Bean Sprouts – 40 gms
Capsicums – 40 gms, shredded
Vegetable Stock – 4 tsp
Salt to Taste
Soy Sauce – 1 tbsp
Worcestershire Sauce – 1 tbsp
Ajinomoto – 2 tsp

1. Boil the noodles and spread them on a clean table top to cool.
2. Sprinkle 4 tsp oil on the noodles.
3. Heat the remaining oil in a kadai and saute the garlic.
4. Add the vegetables and mix well.
5. Stir in the vegetable stock, salt, soy sauce, Worcestershire sauce, ajinomoto and noodles.
6. Mix well and stir fry till the moisture evaporates and the vegetables are crunchy.
7. Remove from heat.
8. Transfer onto a serving platter and serve.

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