Ingredients
1 cup mixed vegetables (such as broccoli, mushrooms, carrots etc.)
1 lb crispy fried noodles (ready to eat)
1/2 small onion (chopped)
1/2 cup tofu firm cut and diced.
4 tablespoon soy sauce
3 tablespoon tomato ketchup
1 tablespoon sugar
1 teaspoon ginger (finely grated)
1/2 teaspoon garlic
1 teaspoon corn starch (mixed with 1/2 cup water)
1/2 cup water
1/2 tbsp Ajinomoto
2 tablespoon oil
salt to taste
Process
Heat oil in a wok or karahi on medium heat.
Carefully, add stir fry vegetables, onions, garlic and ginger. Sauté until the vegetables are tender.
Lower the heat, add soy sauce, ketchup, sugar and water. Bring to boil.
Add corn starch water by continuously stirring. Heat it until sauce starts to thicken.
Pour hot vegetables over the noodles just before serving it hot.
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