Vegetable Noodles

Ingredients

• Noodles - 1 cup
• Onion - 1/2 cup
• Mushroom - 1/2 cup
• Cabbage - 1/2 cup
• Carrot - 1/4 cup
• French beans - 1/2 cup
• Green peas - 1/4 cup
• Capsicum - 1/2 cup
• Chili sauce - 2 tsp
• Tomato sauce - 1 tbsp
• Soy sauce - 2 tsp
• Vegetable stock - 1/2 cup
• Oil - 1 tbsp
• Coriander leaves
• Salt

Instructions

1. 1Bring a large pot of water to a rolling boil, add salt to taste, then add the noodles.
2. 2Cook the noodles until soft (it usually takes 1-2 minutes), then drain them, rinse under cold water to stop the cooking, and toss with 1 tbsp of oil to keep them from sticking.
3. 3While the noodles cook, prepare the vegetables: chop the onion, cabbage, carrot, French beans, and capsicum, and slice the mushrooms; if your peas are uncooked, boil them until tender and drain.
4. 4Heat a little oil in a wok or large frying pan over medium-high heat, add the chopped onion, and sauté until it is light brown and fragrant so it builds the base flavor.
5. 5Add the chopped carrot, cabbage, French beans, capsicum, and mushrooms to the pan with 1/2 cup vegetable stock, cover, and cook until the vegetables are tender and most of the liquid has evaporated.
6. 6Add the drained noodles to the pan and toss gently to combine with the vegetables so everything is evenly distributed.
7. 7Stir in 2 tsp chili sauce, 2 tsp soy sauce, and 1 tbsp tomato sauce, taste and adjust with salt if needed, and toss until the noodles are glossy and saucy.
8. 8Garnish with coriander leaves and serve hot with ketchup.
9. 9Optional: serve with a wedge of lime for a bright finish.