The noodles are shortened to quarter or third length and cooked in boiling hot salted water for 7-8 min, so that they are still “al dente”.
Sauté the coarsely chopped onion and minced garlic cloves in a little oil in a hot wok (or frying pan) for 2 min. Add the Tk vegetables and sauté for another 3 minutes. During the sautéing, turn the vegetables with chopsticks or a pan knife to the other side.
Season with pepper, coriander and vegetable soup.
Arrange the noodles on the plate first, then the vegetables and refine with soy sauce and sambal oelek if desired.
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