Step 1

Boil the noodles/ egg noodles and keep aside.

Step 2

In a wok, heat 1 tbsp oil and transfer about 75 grams of noodles to it. Let cook covered on medium low heat for about 4-5 minutes.

Step 3

After 4-5 minutes, drizzle /2 tbsp oil on the noodles and flip them and cook covered for 4 minutes on medium low heat. Transfer it to a serving bowl and repeat the same steps for remaining 75 grams of noodles.

Step 4

While the noodles are cooking, prepare the chilli garlic vegetable sauce. In a pan, add 2 tbsp vegetable oil and add in all your veggies.

Step 5

Let cook on medium heat until they turn slightly crisp and add chilli garlic paste. Let cook for about 2 minutes.

Step 6

Add the vegetable stock and salt.

Step 7

Prepare slurry by mixing cornflour and water and it to the sauce and let it thicken.

Step 8

Once cooked, transfer it over the crispy pan dried noodles. Sprinkle some sesame seeds and spring onions and serve hot.