Salt and pepper to tastebe gentle on salt as sauces contains it
For sauce mix
1/2teaspoonchili powder / chili paste*
1tablespoonagave nectar /honey
½teaspooncrushed black pepper
1teaspoonminced/ grated fresh garlic
2teaspoongrated fresh ginger
Salt to taste if needed.
Boil noodles according to the instructions .
Season it with the coating ingredients mentioned above
In a deep wok or broad non stick pan heat oil on medium high temperature .
Add in the garlic, let it cook for 20 seconds or until little brown , add in the ginger garlic paste, sesame seeds . Be careful as the mixture tends to splutter , cook for 5 seconds.
Add in the veggies. Refer below for order in which veggies should be cooked.
Cook for 2 -4 minutes.Refer to notes for cooking time for different veggies.
Add in the sauce mixture, cook for 10 seconds.
Add in the noodles and toss well until coated.
Serve hot immediately and enjoy leftovers if any later.
Vegetables used I have used carrots, beans , snow peas , onions , bok choy , red bell pepper.Beans take longer to cook , so added that first cooked it for 1 minute on high followed by carrots 1 minute then onions , bell peppers , snow peas and bok choy for 2 minutesUsed desired veggies.Use noodles of your choice. You can use rice too. Use desired veggies. Add paneer or tofu for extra nourishment. Substitute peanut or veg oil for sesame oil. Be gentle on salt. Adjust chili sauce to your preferred spice level. This recipe has spice level 3 on the scale 1-5 , 5 being very spicy.