Veggie Stir Fry Noodles

I had lots of vegetables in the fridge. So I decided to make some stir fry noodles which is quick and yummy and packed with nutrition. Isn't it good to make some Chinese take outs at home which is more healthy and inexpensive.

Serves : 2
Approximate Total Cost : $3.00
Approximate Cost per person :$1.50

Ingredients
Carrots - 3 (chopped into thin long slices)
Onion - 1 (chopped into thin long slices)
Garlic - 3 cloves (minced)
Ginger - 1 tablespoon (minced)
Asparagus - 1 cup (chopped)
Spring onions - 4 (chopped)
Peas - 1 cup
Soya sauce - 2.5 tablespoons
Hot Sauce(Sri Racha) - 2 tablespoons
Ketchup - 2 tablespoons
Linguine or any noodles - 1/2 lb (I used Wheat Linguine Pasta)
Corn Starch - 1 teaspoon  
Canola Oil - 2 tablespoons
Salt - to taste

Method

1. Boil the noodles in a pot of salted water and drain them and keep it aside. Then I spray little bit of canola oil using the canola oil spray. This prevents the noodles from sticking to each other.
2. In a hot wok add 2 tablespoons of canola oil.  Cook in high heat. So ensure that you have all the veggies chopped before you start to cook. Add the onions, ginger and garlic and cook for 3 minutes. Next add the carrots and cook for 4 minutes. Then add the Asparagus and peas and cook for 2 minutes until the veggies are cooked but still crunchy.

3. Add the soya sauce, hot sauce and ketchup to the veggie mixture. Mix the corn starch in 1/4 cup of water and add it into the wok.

4. Cook until the watery sauce starts to boil and becomes saucy. Since the soy sauce contains salt it is not required to add salt. But if you think you need more salt, then add some salt. Then add the spring onions.
5. Mix the noodles with the veggies in the wok and serve hot.