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Ingredient


150g whole wheat noodles or millet noodles.
1 tsp tbsp Kidzola Special Frying Oil.
1 tsp ginger-garlic paste.
1 green chilli, finely chopped (optional).
½ cup julienned carrots.
½ cup sliced bell peppers (mixed colours).
½ cup shredded cabbage.
¼ cup spring onions (green & white separated).
1 tbsp light soy sauce.
1 tbsp vinegar (preferably apple cider).
1 tbsp toasted sesame seeds (optional).
Salt and pepper to taste.
A squeeze of fresh lime (for granish).
1 tsp tbsp Kidzola Special Frying Oil.
1 tsp ginger-garlic paste.
1 green chilli, finely chopped (optional).
½ cup julienned carrots.
½ cup sliced bell peppers (mixed colours).
½ cup shredded cabbage.
¼ cup spring onions (green & white separated).
1 tbsp light soy sauce.
1 tbsp vinegar (preferably apple cider).
1 tbsp toasted sesame seeds (optional).
Salt and pepper to taste.
A squeeze of fresh lime (for granish).

Method


Boil noodles in salted water until just al dente.
Drain and rinse with cold water.
Drizzle a few drops of Kidzola Oil to
prevent sticking. Set aside.
Stir-Fry the veggies
Heat 1 tbsp Kidzola Special Frying Oil in a
non-stick wok or pan.
Add ginger-garlic paste and green chilli.
saute for 30 seconds.
Add spring onion whites, carrots, bell peppers,
and cabbage.
stir-fry on high heat for 2-3 minutes
untill slightly tender but still crisp.
Toss it Together
Add the cooked noodles to the work.
Drizzle in soy sauce, vinegar,salt, and pepper.
Toss well to coat everything evenly
using tongs or forks.
Finish with spring onion greens, toasted sesame seeds,
and lime juice.