• Noodles - 200 gms
• Beans, juliennes - ¼ cup
• Carrot, juliennes - ¼ cup
• Capsicum, finely sliced - 1/8 cup
• Cabbage, finely sliced - 1/8 cup
• Mushroom, finely sliced - 4 pcs (optional)
• Spring onions, only the greens - 4 stalks
• Onion, sliced - 2, big
• Garlic, grated - 3 cloves
• Ginger, grated - 2
• Soya sauce - 2 tsp
• Vinegar - 1 tsp
• Salt to taste
• Oil - 2 tsp + 1 tsp
• Chili sauce - 1 tsp
• Pepper - to taste

1. Boil enough water to completely immerse all the noodles completely with little salt.
2. After the water has boiled, put in the noodles and put off the flame. Cover for 10-15 minutes. Add 1 tsp oil.
3. Drain the water when you feel the noodles are cooked. If not, then just cook for another 1 minute on low flame. Drain and wash immediately with cold water.
4. Transfer into a bowl after all the water is drained and keep it in the refrigerator.
5. In the meantime, heat 2 tsp oil in a pan. Add onions and sauté them until light brown in colour.
6. Add cabbage and sauté for 2 minutes on high flame.
7. Add beans and carrot and again sauté for 3-4 minutes until they are tender.
8. Add mushroom and capsicum. Cook for 2-3 minutes on medium flame. Add ginger, garlic and mix well.
9. Add soya sauce, vinegar, seasonings and then the boiled noodles.
10. Mix well and cook for 2 minutes.
11. Add chopped spring onions and mix well.
12. Pack in the tiffin box.

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