Boil 4 cup water in vessel- put Ching’s noodles in boiling water and cook it till Al dente (when you bite it feels slightly uncooked)
When it cooled immediately transfer it into cold water to prevent further cooking(main step to avoid sticky noodle)leave it for 2-3 minutes- then strain it.
After straining coat noodles with oil to prevent sticking.
Prepare all veggies and heat 1 tbsp oil.
When oil is hot- add ginger and garlic and sauté it on high flame for few seconds.
Add onion slices and cook it till transperant on high flame.
Add carrot and cook it for 2 minutes.then add cabbage and capsicum- cook all the veggies on high flame to maintain crunchiness of veggies.
Add salt,noodles, green chilli,soy sauce and mix it gently.
Add black pepper mix it and cook for few seconds then done -switch off the gas.(if you like sweet taste then you can add tomato ketchup up)
