Ingredients non vegetarian 4 servings

• 4 to 6 tbsp. of cornflour (may vary as per consistency)
• 50 gm spring onion, chopped
• 1 no. onion, sliced.
• 50 gm Cabbage,cut into thin strips.
• 50 gm Capsicum, cut into thin strips.
• 2-3 nos. green chilli (as required)
• 1 tbsp. chopped Ginger & Garlic 
• 1 tsp. Soya Sauce
• Chilli sauce as required
• White vinegar
• 1tsp. Sugar
• 2 tbsp oil
• 4-6 cups water
• ½ tsp. Ajinomoto
• Boiled noodles
• Oil to fry
• salt to taste

Directions

1. Heat the oil in a wok, then add chopped ginger-garlic and green chilli ,after that add onion and saute for few seconds.
2. Add the vegetables and cook for a few minutes.
3. Add Ajinomoto, soya sauce, chilli sauce, and stir in cornfour slurry.
4. As the cornflour thickens, add water and salt, and allow it cook.
5. At the end, add a teaspoon or two, of vinegar and add sugar.
6. Take a few noodles and coat them into cornflour powder, then deep fry.
7. Serve hot and add fried, crunchy noodles at top.

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