PREPARATION

1. Heat 1.5 litres water in a heavy skillet, add 190 grams rice noodles and mix it well.

2. Bring it to a boil.

3. Remove it from heat.

4. Take a bowl and place a stainer on top of it.

5. Add the boiled noodles in it.

6. Wash it with cold water.

7. Keep aside.

8. In a cup, add 180 milliliters water, 35 milliliters soy sauce, 1 1/2 tablespoons brown sugar, 1 tablespoon chinese cooking wine and mix it well.

9. Heat 1 teaspoon sesame oil in a pan, add 100 grams mushrooms and saute until it turns golden brown in color.

10. Cook for 8 - 10 minutes on medium heat.

11. Remove it from heat and keep aside.

12. Heat 2 tablespoons sesame oil in a heavy skillet, add 1 tablespoon garlic and stir well.

13. Then, add 1 1/2 tablespoons white onions, 50 grams onions and fry till translucent or until it turns golden brown in color.

14. Now, add 80 grams carrots, 270 grams bell pepper, 60 grams cabbage and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 1 teaspoon salt, 1/2 teaspoon white pepper, 1 teaspoon turmeric, 2 teaspoons curry powder and mix it well.

17. Add 1 tablespoon sriracha sauce and mix it well.

18. Add the prepared soy sauce mixture and mix it again.

19. Bring it to a boil.

20. Then, add the cooked mushrooms and mix it well.

21. Now, add the boiled noodles and mix it again.

22. Cook for 3 - 5 minutes on medium heat.

23. Remove it from heat.

24. Serve hot.