Bil noodles in five to six cups of water. Drain, remove and cool. Peel, wash and slice onion. Trim, wash and finely chop spring onion greens.
Wash, halve, remove stem, deseed and cut capsicum into julienne. Peel, wash and cut carrot into julienne. Trim, wash, remove core and finely shred cabbage.
Heat oil in a wok, add onion and stir-fry briefly. Add carrot, capsicum, cabbage and stir-fry for two minutes, stirring and tossing continuously.
Add noodles, soy sauce, Ajinomoto, salt to taste, white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
Add bean sprouts, mix well and serve hot garnished with chopped onion greens. |
