Mix the cornflour adding ¾ cup of water to make a smooth paste. After mixing to a fine paste, keep it aside.
On a low flame, heat the oil in a thick bottom pan.
Sauté the onion, ginger, garlic and green chillies for a couple of minutes on full flame.
Add carrots, capsicum, french beans, and cabbage.
Again stir-fry for few minutes to retain the crunchy bite of vegetables.
Add the sauces mixture and mix up everything well.
Finally, add cornflour paste and cook for a couple of minutes.
Add little water if needed.
Switch off the flame.
The sauce thickens upon standing so adjust consistency accordingly.
Serve by placing a portion of fried noodles in an individual plate or bowl.
Pour a few tablespoons of sauce on top and serve immediately so that the noodles do not get soggy.
The sauce topping tastes best when freshly made and served hot whereas the fried noodles can be pre-made and stored for use as needed.