Indo-Chinese Vegetable Noodles

Ingredients:
1 packet Chinese wheat or rice noodles
1 big green capsicum, long thin strips
2 cups green beans, sliced French-style
1 onion, long thin strips
2 cups carrots, long thin strips
4 red chillies, chopped
1 bunch spring onions, chopped
1/2 cup green peas, frozen
5 cloves fresh garlic, peeled and chopped
7 tbsp hot chilli sauce (e.g. Sriracha)
5 tbsp white rice vinegar
5 tbsp soy sauce
5 tbsp tomato sauce
1/2 tsp ground coriander powder
1/2 tsp ground cumin powder
Oil
Additional vinegar
Salt to taste

Method:
Cook the desired amount of noodles (approximately 1 handful/person) in boiling water till al dente. Drain and rinse immediately in cold water. Pour some oil and vinegar over the cold noodles, toss through and set aside.

Heat a generous amount of oil (approximately 1/3 of a cup) in a wok or skillet. Toss in the garlic, onion and chillies, and fry till golden brown. Add in the sauces and powders in the proportion mentioned above and stir till the liquid bubbles. Adjust to taste. Stir in the capsicum, carrot, beans and peas, one after the other, and continue cooking for another 5 minutes till the vegetables are cooked but retain some crunchiness. Turn heat down to medium and mix in the noodles. After the noodles are nicely coated with the sauce and beginning to dry out/brown, turn off the heat and mix in the spring onions. Add salt to taste.

Serve warm. Serves 4.