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Ingredients
250 gm eggless noodles
4tbsp oil for boiling noodles, and saute vegetables
oil for deep frying
salt to taste
1 inch ginger, chopped
8 garlic cloves, chopped
2 spring onions, sliced
200 gm spinach, shredded
1/2 small cabbage, shredded
6 mushrooms, sliced
1 medium green capsicum, cut into 1/2 inch pieces
1 medium red capsicum, cut into 1/2 inch pieces
4-5 black peppercorns, crushed
1/2 tsp white pepper powder
2tbsp cornflour
2 cups bean sprouts
1 1/2 cup vegetable stock
1 tbsp soy sauce
1 tsp vinegar
Method
- Boil the noodles in 8 cups of water, with salt and 1 tbsp oil, till almost done.
- Drain the excess water, and wash the noodles in a sieve placed under cold water.
- Drain any excess water again and spread on a large plate or a ‘parath’ to cool.
- Heat oil sufficient to spread on a large flat frying pan. Arrange the noodles in it. Press the noodles a little using a spatula.
- Keep cooking on medium heat till the noodles are crisp on the underside. Remove and spread on an absorbent paper, retaining the shape of the noodle cake.
- Now to get the veggies ready, heat 3 tbsp oil in a wok.
- Add ginger and saute for 30 sec.
- Add garlic and saute for 1 min.
- Add spring onions, spinach and mushrooms, saute for 2 min.
- Add the green and red capsicums and cabbage, stir and saute for 1 min.
- Add salt white pepper, black pepper, vegetable stock and soy sauce. Stir well.
- Mix cornflour in 2tbsp water and add to the preparation in wok.
- Stir well and cook till the sauce is thick and bubbling.
- Add the bean sprouts and vinegar.
- Stir well and taste. Add vinegar, salt, soy sauce, as per your liking.
- Place the noodle cake on a flat serving dish, pour the steaming hot veggies on it, and serve immediately
Enjoy the taste and the compliments! 
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