Vegetable Hakka Noodles

Just a tip, if you use olive oil spray then you would use very less amount of oil in the entire recipe.

Ingredients:
1 packet hakka noodles
1/2 green bell pepper (chopped finely)
1/2 red bell pepper (chopped finely)
1 medium sized carrot - grated
1/2 cup grated cabbage (you could use cole slaw salad instead of cabbage and carrots separately)
200 gms tofu (cut in cubes)
1 tsp black pepper (ground)
salt to taste
olive oil
soya sauce
chili sauce
tomato ketchup

Preparation
1. boil 10 cups of water. Add the hakka noodles to the water and cook for about 2 minutes (or follow the instructions on the back of the hakka noodles packet). Drain the water and add some olive oil to the noodles so that they don't stick to each other. Add some salt and pepper to the noodles and keep aside.
2. In a pan, take some olive oil and fry the bell peppers until brown. Keep them aside.
3. Fry the tofu until brown. Keep it aside.
4. Fry the carrot and cabbage for 1 minute or so on low heat. Keep it aside.
5. Heat a new pan. Add the noodles, all the vegetables and the tofu and mix well. Add some soya sauce (makes it sour), chili sauce (makes it hot) and tomato ketchup (gives it a little indian taste, can be excluded) to the noodles (as per taste) and mix well until all the noodles are coated with the sauces.
6. Heat for 2-3 minutes.
7. Serve hot.