For preparing chinese vegetable chopsuey, boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy.

Drain and wash with cold water. Add a little bit of oil to avoid the noodles from sticking.

Heat two tablespoons of oil in a vessel, add chopped ginger, garlic and stir-fry.

Add sliced onion and saute until it turns translucent.

Then add carrot, beans, cabbage, cauliflower florets and capsicum and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.

Add pepper powder, ajino moto, salt and sugar. Stir in the chilly sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.

Allow it to simmer for two minutes until it thickens.

On a plate arrange a serving of noodles and add the vegetable mix over the noodles.

Garnish with chopped spring onions(optional).

Chinese vegetable chopsuey is ready.