Veggie Noodles

I choose the healthier multi grain Thin Spaghetti to make noodles instead of the usual noodle sticks which is usually made of refined all purpose flour. Muliti grain provides the necessary omega 3 for our body. And this comes out as tasty as the usual noodles.
Ingredients:
Thin spaghetti- 3 fistfuls
Onion, carrot, beans, carrot, green peppers, cabbage, cauliflower- thinly sliced
Green onions/Spring onions- 3 or 4 bulbs chopped
leaves of green onions- for garnishing
Green chilly- finely chopped- 2 tbsp
Ginger & Garlic- 1 tbsp grated
Soy sauce
Tomato sauce/ketchup
Boil the spaghetti in boiling water as per instructions on the package. Then strain the hot water, add cold water to the spaghetti, strain & keep it aside.
In a skillet, add chopped green chilly, ginger garlic to really hot oil and fry for abt 30 secs. Now add the chopped Onion, green onion bulbs and sauté. Then add the other vegetables (except for cabbage & green peppers) one by one . Sprinkle some salt to help cook the veggies and sauté it in high flame. The veggies have to be a bit crunchy.Now add the green pepper and sauté for a min. Now add the sauces, and then the cooked spaghetti and mix well. Now goes the cabbage and sauté till everything is mixed well, add extra soy sauce if needed and then garnish with the leaves/greens of the spring onions.
Serve hot!!! I served this with crunchy Gobi Manchurian...recipe for that will follow soon...