Veg Hokkien Noodles

As I have mention in my earlier post I have prepare the vegetarian version of Singapore Hokkien noodles upon the request of my hubby. These noodles have become a super hit on my dinner table and even my fussy eater is clearing her plate willing and asking for second helping. This time have used spaghetti instead of normal egg noodles.. Enjoy these lip smacking Veg Hokkien noodles from my kitchen to your.

Serving Size:4

Ingredients:
1/2 packet of spaghetti
1/2 cup carrot

1/2 cauliflower
1/2 broccoli
1/2 cabbage
1/2 cup slice baby corn
1/2 cup button mushrooms
3tbsp minced garlic
2tbsp dark soy sauce
lengthy sliced spring onions
chopped coriander leaves

For the Sauce:
1/2 cup stock
1tbsp dark sauce sauce
1tbsp black pepper sauce
2tbsp cornflour mixture
1tbsp chilli paste
dash of white pepper
1tsp sesame oil

Preparation Methods:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, then drain in a colander and put on a plate with the soaked and drained noodle. Add all the sauce ingredient in bowl -mix well and keep aside.Heat the wok with some oil and saute the mince garlic til fragrant.Add the soy sauce. followed by all the vegetable and stock and cover with lid. As the vegetables become tender add the noodles and mix well. finally pour in the sauce and allow the mixture to boil for few minutes and thicken a bit. Dish out and serve with chopped coriander and onion leaves.