Harshita Sinha
1 cup thin rice noodles, 2 tbsp vegetable oil, 1 onion, 2 cloves garlic, 1 cup mixed veggies, 1 cup cooked chicken/ paneer 2 tbsp curry powder, 1 tsp soy sauce, salt and pepper.
Cook the rice noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the chopped onion and minced garlic to the wok. Stir-fry until the onion is translucent.
Add the mixed vegetables to the wok. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
Add the cooked protein (chicken or tofu) to the wok. Stir in the curry powder, soy sauce, and oyster sauce.
Add the cooked noodles to the wok. Stir-fry for 1-2 minutes or until the noodles are well coated with the sauce.