Ingredients

1. Mung bean noodles – 50 gms
2. Chicken (boneless) - 100 gm
3. Oil – 2 tbsp
4. Garlic (chopped) – 2
5. Ginger – 1 1/2 tsp
6. Red chilli (long) – 1
7. Onion (medium) – 1/2
8. Cabbage – 1/2 cup
9. Cauliflower – 3 florets
10. Mushroom – 2
11. Capsicum (red and green) – 1/4 of each
12. Carrot (small, chopped) – 1
13. Beans sprouts – handful
14. Spring onion (chopped) – 1 to 2
15. Turmeric powder – 1/2 tsp
16. Oyster sauce – 2 to 3 tbsp
17. Rice Vinegar – 1/2 tbsp
18. Sesame oil – 2 tsp
19. Pepper powder – 1/4 tsp or more
20. Dark soya sauce – 1 tsp
21. Light soya sauce – 1/2 to 1 tsp
22. Water – 1/4 cup

Method

1. Slice or shred all the vegetables and keep it aside.
2. Chop garlic, red chilli and ginger, keep it aside.
3. Boil the chicken with few spring onions and pepper seeds (1/2 tsp), salt or fry it with few tsp of oil with salt and pepper (1/4 tsp), keep it aside.
4. Take the same vessel or wok, in which chicken was fried, add oil, when hot add garlic, ginger, red chilli sauté for 3sec, add all the vegetables (keep few bean sprouts at the end), stir fry for 1min on high flame, keep stirring.
5. Add turmeric powder, mix well with the vegetables and then add noodles.
6. Stir well, add soya sauce, sesame oil, oyster sauce, water, mix well and cook for 2min.
7. Add chicken pieces, salt, pepper powder, cook for 1 to 2min, and keep stirring in between.
8. In the end add left over bean sprouts and spring onion, stir for 1min and switch off.

Notes

1. Add vegetables as per your taste, I have added more.
2. Can use prawns instead of chicken.
3. Can make only vegetarian by using vegetarian oyster sauce.