Panfried sizzling noodles [font=Arial, Helvetica, sans-serif]200 gm noodles Salt to taste 5 tbsp oil + to deep fry 1 inch piece ginger (thinly sliced) 4 cloves garlic (chopped) 2 spring onions (sliced) 6-8 fresh button mushrooms (sliced) ½ bunch spinach (shredded) ½ medium green capsicum (julienne) ½ medium red capsicum (julienne) 1 medium-sized Chinese cabbage (finely shredded) ½ tsp pepper powder 2 tbsp soy sauce 7-8 peppercorns (crushed) ¾ cup vegetable stock 1 cup bean sprouts Boil the noodles in six cups of water with one teaspoon of salt and one tablespoon of oil. When just done, drain away the water and refresh in cold water. Drain thoroughly. Heat sufficient oil in a frying pan and gently layer the noodles. Press into a flat shape using a spatula or back of a large spoon. Cook on moderate heat till noodles are crisp on the underside. Keep warm. Heat four tablespoons of oil in a wok. Add ginger and sauté till it becomes brown. Add garlic and sauté for a minute. Add spring onions, mushrooms and spinach. Sauté for two minutes. Add green capsicum, red capsicum and Chinese cabbage. Stir well. Add salt to taste, pepper powder, soy sauce, crushed peppercorns and vegetable stock. Stir well. Add bean sprouts. Stir well and cook till the vegetables are thick and bubbling. Adjust seasoning. Heat a sizzler plate. Place noodles on it and serve immediately with hot vegetables.[/font]
