Chilli-Garlic Noodles with Vegetables

1 - 2 packages of oriental noodles, cooked according to package directions
(The cooked noodles should be "al dente"/ firm; toss with some oil to prevent sticking)

4 cups of assorted julienned vegetables (snow peas or green beans, cabbage or bok choy, and carrots)

A few stalks of green onions  / scallions, sliced

2 tblsp chopped garlic

2 tblsp shredded ginger

4 - 6 dried red chillies, torn into small pieces, with the seeds
(You can substiture oriental style red chilli sauce or crushed red pepper; use this ingedient sparingly if you have less spice tolerance)

2 tsp coriander-cumin powder

1 tsp turmeric powder

Salt to taste

Sesame oil for stir frying vegetables

1. Heat sesame oil in a skillet or wok, and brown the garlic; when garlic is almost brown, add the dried red chllies and fry for few seconds until they turn darker. (If using chilli sauce/ paste, skip this step, and add while vegetables are being cooked).

2. Add vegetables, salt, ginger and the spice powders. Cook till vegetables are crisp-tender. Add cooked noodles and stir fry for a few more minutes, tossing with some soy sauce if desired.