First prepare your veggies. Peel and wash the carrots, wash the green beans. Then cut each carrot into thin juliennes. Trim the ends of the green beans and cross-cut them into 1-cm long pieces.
Thinly slice all the baby corn lengthwise. Peel and thinly slice the onion. Separate whites and greens of spring onion and finely chop each portion.*
Boil water in a sauce pan big enough to hold the noodles. Season the water generously with salt.
Once the water comes to a full boil, add the dry noodles and switch off the flame. Allow the noodles to soak in salted boiling water for 10 to 15 minutes.
After about 2 minutes, using a fork, open up the softened noodle strands and leave them to soak for another 10 to 12 minutes.
Then drain the water out completely and transfer the softened noodles to a colander. Leave it beside the kitchen sink to allow all the excess water to drip off completely.
Now heat a wok and add the oil of your choice. Swirl the wok so that oil coats the entire surface of the wok.
When the oil is hot, reduce the heat to medium and add the dry red chillies, chopped spring onion whites and minced garlic.
Stir fry the aromatics on medium heat for a minute until they become fragrant. Next add thinly sliced onion.
Stir fry the onion for 4 to 5 minutes on medium heat until they become translucent. Now add julienned carrots, cross-cut green beans and baby corn slices.
Stir fry the vegetables on medium heat for 8 to 10 minutes until they change their color slightly and turn soft.
Season the vegetables with salt to taste and give a good stir to mix evenly.
Add a couple of splashes of water and cover the wok with a lid for 2 minutes to let the veggies cook in the steam without turning too soft.
After about 2 minutes, remove the lid and check the veggies; they should have become tender and all the excess water must have been absorbed.
Now it’s time to add the noodles. Drop the drained noodles into the wok and drizzle the light soy sauce.
Using a stir-frying spatula, stir fry the noodles along with the vegetables to evenly distribute the veggies within the soft noodles.
Do a taste test and adjust seasoning if needed. Sprinkle black pepper powder for that spicy kick.
Once the noodles are nicely fried and have crisped up, scatter the spring onion greens over the veggies & noodles and give one final stir!
Your takeaway style vegetable stir fried noodles are ready to devour! Serve it warm with a sprinkling of white sesame seeds for a hint of crunch (it’s optional though) and enjoy!
Notes
*Note: Wash all the vegetables thoroughly before chopping especially spring onions as the stalks come with a lot of dirt and soil.
Recipe by Flavor Quotient at https://flavorquotient.com/2024/08/vegetable-stir-fried-noodles-vegan/