Spicy whole wheat noodles and vegetable stir fry - indian chinese ishtyle

Ingredients

• 1 packet whole wheat noodles
• 1 red bell pepper
• 1 green pepper
• 4-5 green chillies
• 7-8 baby Portobella mushrooms
• 1/2 red onion
• 1 tomato
• 1-2 scallions
• Cilantro
• 1 cup shredded Cabbage
• 3 garlic cloves
• 1 - 2inch ginger root
• 2-3 tbsp vegetable or peanut oil
• 1 tsp ajinomoto
• Cilantro and Mint

For the sauce:

• 1 packet seasoning
• 2-3 tbsp ketchup
• 2 tbsp soya sauce
• black salt to taste

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Preparation

• Cook the noodles separately, drain in cold water apply oil and then keep aside.
  Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms.
• Slice mushrooms thin and tomatoes into chunks.
  Chop green chillies, ginger and garlic very fine.
• In a bowl mix in the seasoning, soya sauce, tomato ketchup, black salt sugar to taste and keep aside
  In a wok/ kadai heat oil and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto
• Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions. Saute all the veggies and make sure they are not overcooked.
  
• Mix in noodles and tossing or mixing vigorously.
• Add cilantro and Mint and adjust salt to taste.
• Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce.

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