Method
n ‑Wash the carrots, spring onions, mushrooms, green beans, and bell pepper.
n ‑Place 5 cups of water in a medium saucepan and put over high heat to bring to a boil.
n ‑Add1 teaspoon of salt and 1 teaspoon of oil into the water. Stir until the salt is dissolved.
n ‑When the water is boiling, place the noodles in the pot and cook till it becomes al dente.
n ‑Using a colander, drain the noodles over the sink. Return them to the pot, and set aside.
n ‑Meanwhile, peel the carrots and chop them finely and place in a medium bowl.
n ‑Cut the roots off of the green onions, and finely chop the rest. Set half aside in the bowl with the carrots, and place the other half in a small bowl for later.
n ‑Remove the ends from the green beans and cut them into very small pieces and place with other veggies.
n ‑Remove the seeds and stem from the capsicum. Chop it finely and add to the bowl of veggies.
n ‑Peel and mince the garlic. Place it in a large frying pan or wok. Add oil into the frying pan, and place it over high heat. Cook the garlic until fragrant.
n ‑Add the veggies. Stir while cooking for about 8 minutes, or until they begin to brown.
n ‑Reduce the heat to medium and add the Sichuan sauce, chilli garlic sauce, salt, and pepper. Stir well.
n ‑Add the noodles, one handful at a time, and toss with the veggies. Stir fry for 3 minutes.
n ‑Add vinegar and remove the pasta from the heat.
n Dish out the pasta in a bowl. Sprinkle the reserved chopped green onions over the noodles, and serve!
Ingredients
Noodles 1 pack
Water to cook noodles 5 cups
Oil to coat the spaghetti 1 to 2 tsps
Carrots 2
Green onions 3
Green beans 10 oz
Small green bell pepper 1
Mushrooms 8 oz
Garlic cloves 3 - 4
Sichuan sauce 1 tbsp
Chilli garlic sauce 1 tbsp
Black pepper 1/2 tsp
Rice vinegar 1 tsp
Oil for stir frying 2 tbsps
Salt as required