Vegetable Noodles

Capsicums were on sale in our nearby grocery story. I mostly buy only the green ones but when the other colors were also in the same price I wasted no time. Immediately grabbed one in each color. I was planning on doing something really special with it. But, due to lack of time and to fix something simple I made noodles. I normally add eggs and shredded chicken, but considering the heavy breakfast and lunch I had today I decided to go totally vegetarian. And here is some for you...

Ingredients:
Any Chinese egg noodles- 1 pack( not the maggie one)
Baby carrots- 10
red,green,yellow and orange capsicums- 1/2 of each (cut into strips)
cabbage- 1/2 cup (shredded)
spring onions- 2 stalks
onion- 1/2 (medium,sliced)
garlic- 4 (minced)
red chilli flakes - 1/2 tsp
soy sauce- 1 tbsp (or even more if you like)
pepper- 1/2 tsp (you can use white pepper too)
salt

Procedure:
Prepare noodles according to package instructions and cool. Heat oil in wok until smokey hot. Then add onions and saute for a minute. Then add carrots and garlic. saute for 2 to 3 minutes. Now add all the capsicums and saute for some time. Do not over-cook the vegetables. It has to be crisp. Add all the flavorings like soy sauce,salt, red chilli flakes and pepper. You can also add 1 tbsp of tomato sauce to give the noodles a little tangy taste. Finally add cabbage and saute for 2 mins. Then add noodles and spring onions. Toss well. Check for sesonings and serve hot .

Variations:
You can also add mushrooms, broccoli, snap peas and bean sprouts.