Spicy Chowmein with crunchy vegetables

I started my day thinking what should I cook for breakfast, which is usually a big question for me on weekends. First step, I checked what I had in the fridge, loads of fresh veggies. Now thats a clear sign for me to cook some stir fry veggies or some chowmein with veggies. Slurp .... My spicy chowmein turned out to be yummmmo (credit to my husband for cutting all the veggies :)) I decided to share my recipe with you all. Here it goes.



Ingredients
1/2 pack of chowmein noodles (find them in the oriental isle of your grocery store)
1/2 capsicum julienne cut (can mix red and green both)
2 ribbons of spring onion chopped into roundels
6 french beans, cut in french style
5 baby carrots julienne cut
1 cup of chopped cabbage (in elongated fashion)
4/5 baby corns
1 green chillie (finely chopped)
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon tomato ketchup (I used Maggi hot and sweet)
salt to taste

Method
1. Boil water, add a pinch of salt, 1 teaspoon of olive oil and noodles. When the noodles are cooked sieve them and add another teaspoon of olive oil, to avoid the noodles from sticking to each other.

2. Pour some olive oil in the wok, increase the temperature to medium-high heat.

3. When the oil is hot enough, add soy sauce and chopped chillie(s). Saute for a few seconds.

4. Add capsicum, carrots, baby corns, french beans and let them cook for 2 minutes. Keep stirring your veggies.

5. Add cabbage and reduce the heat slightly. Let the cabbage become soft.

6. Add the noodles to the veggies in the wok and mix them well.

7. Sprinkle salt, add a little tomato ketchup and continue to stir.

8. Garnish with spring onions and serve them hot.

Let me know if your family enjoys them and/or you have any variations of this.