Step 1

First boil water in a pan with salt and oil.

Step 2

Add noodles to the boiling water and cook them till they are just cooked or al dente.

Step 3

While noodles are cooking, rinse and chop the vegetables.

Step 4

Once noodles are cooked al dente, drain them in a colander or sieve.

Step 5

Then rinse noodles in fresh water by placing the colander or sieve under fresh tap water.

Step 6

Drain all the water and set aside.

Step 7

Heat oil in a wok or pan.

Step 8

First add the garlic and ginger and stir fry or sauté on low to medium-low heat for some seconds.

Step 9

Increase the heat to a high and add the chopped spring onions.

Step 10

Keep on stirring continuously and stir fry the onions till they become translucent.

Step 11

Add the veggies - carrots, capsicum and french beans.

Step 12

Continue to toss and stir fry on a high flame till the veggies are almost cooked.

Step 13

Use a pan with handles as its better to lift it while tossing.

Step 14

You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.

Step 15

Some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.

Step 16

Add the soy sauce, celery, salt and pepper. Mix well.

Step 17

Add cooked noodles. Keep on tossing and stirring till the veggies are mixed well with noodles for a minute or two. Switch off the heat.

Step 18

Check the taste and add more salt, black pepper or soy sauce if required to the stir-fried veg noodles.

Step 19

Serve the veg noodles hot or warm as it is or with some black bean sauce or tomato sauce.

Step 20

You can also enjoy this Chinese style veggie noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.

Step 21

If there are any leftovers, store it in an airtight container in the fridge for 3 to 4 days and enjoy as a quick lunch.