For The Noodle Basket
2 cups boiled noodles, 2 tsp cornflour, salt to taste, oil for deep frying
For The Vegetable Stir-fry
1/4 cup sliced spring onions whites, 1 tbsp oil, 1 tsp chopped garlic, 1/2 tsp grated ginger, 1 tsp chopped green chillies, 1/2 cup parboiled baby corn , sliced, 1/2 cup diced capsicum, 1/2 cup green peas, 1 vegetarian seasoning cube, salt to taste
For the noodle basket: Spread the noodles on a towel and dry to absorb excess moisture. Sprinkle the cornflour and salt and mix lightly. Place a portion of the noodles in a strainer to make a basket, along the mesh of the strainer. Heat the oil in a pan, hold the noodles in a strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket, pouring the oil on all the sides till the noodles turn golden brown. Remove carefully form the strainer and place on an absorbent paper. Keep aside.
For the vegetables stir-fry: Heat the oil in a pan, add the spring onions, garlic, ginger, green chillies and saute on a medium flame for few seconds. Add the baby corn, capsicum, peas and saute for 2 minutes. Add the masala cube and toss well. Remove from the flame and keep aside. Just before serving, place half the stir-fry in the basket.