Ingredients

Let’s Cook!

• 1
  Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
• 2
  Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.
• 3
  Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside.
• 4
  Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly.
• 5
  Add sliced onion and sauté for a minute or until it turns translucent. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
• 6
  Add pepper powder, salt and sugar. stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
• 7
  Simmer for two minutes or until it thickens to a sauce consistency
• 8
  Arrange a portion of the fried noodles on a plate, pour a portion of the prepared vegetables Serve hot immediately.