245grams/8.6 oz fettucine OR noodles of your choice
2cupschopped kale *
½cupchopped fresh or tinned baby corn
1-2carrots cut /diced
1cupshredded purple cabbage
1bell pepper/capsicum diced
3tablespoondark soy sauce/tamari sauce
2teaspoonasian hot sauce/ red chili sauce *of your choice
1teaspoongrounded black pepper
2tablespoongrated fresh ginger
Salt to taste*
For coating the noodles
1teaspoonsoya sauce/ tamari sauce
Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
Coat it with above mentioned ingredients and keep aside.
Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan or a skillet on high heat.
Once hot , add in grated ginger , fry for 15 seconds.
Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds.
Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces.
Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.
Use noodles of your choice.Kale can be substituted with any other greens like spinach or arugula .Brown sugar can be substituted by honey, agave or white sugar.Red chili sauce can be substituted by green chili sauce or sambal oelek or sriracha too.Sesame oil is recommended for closest authentic taste of any stir fry . But feel free to substitute it with canola/ veg oil or peanut oil.Use veggies of your choice .The spice level of this stir fry is 4/5 , 1 being mild and 5 being the spicy.Makes great leftovers for office lunch.