Step 1

Boil a large pan of water. When it reaches a rolling boil, add a teaspoon of oil and salt.Add the noodles and cook as per packet instructions.

Step 2

Drain the noodles when done and quickly rinse in running water or plunge them in a pan of cold water so that they stop cooking further.Quickly drain and set aside till required.

Step 3

Preparations:Wash and dry all the vegetablesSlice the cabbage. carrot, red, green and yellow peppers into thin stripsSlice the spring onion bulbs and the red onion into thin slices. Slice the spring onion greens into 2cm long pieces.Slice broccoli florets and mushrooms lengthwise into Mince ginger and garlic into small piecesSlice baby corn into thin rounds Slice the beans into 1" pieces, sliced diagonally across the bean

Step 4

Heat a wok or large pan and add oil. When the oil is very hot, add the garlic, ginger, onion and spring onion slices. Stir once and immediately add the cabbage, carrot and sweet bell peppers.Toss the vegetables in the pan or else stir briskly for one minute.Add sliced mushrooms, brocolli and baby corn.Toss/ stir for about 2 minutes. Sprinkle salt

Step 5

Add soy sauce, rice vinegar and miso paste (if using)StirAdd the drained noodles and stir them into the vegetables Transfer to a serving dish and serve hot