Ingredients:

• Oyster mushrooms – 200 g, sliced

• Noodles – 200 g (boiled)

• Onion – 1 small, sliced

• Capsicum – 1, sliced

• Carrot – 1, julienned

• Cabbage – ½ cup, shredded

• Garlic – 6 cloves, minced

• Soy sauce – 1 tbsp

• Chili sauce – 1 tsp

• Vinegar – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Oil – 2 tbsp

• (Optional non-veg) – add shredded chicken, egg, or prawns

• (Vegan option) – no egg noodles, use rice noodles

Method:

• Heat oil in a wok, sauté garlic till golden.

• Add onion, carrot, capsicum, cabbage, stir fry on high flame for 2 mins.

• Add mushrooms and cook until slightly tender.

• Toss in boiled noodles, soy sauce, chili sauce, vinegar, salt, and pepper.

• Stir fry quickly on high heat for smoky flavor. Serve hot as an Indo-Chinese main.

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