VEGGIE MACARONI

Macaroni is a kind of moderately-extended, machine-made dry pasta. It is hollow, and macaroni does not contain eggs. Macaroni is a borrowing of the Italian word "maccherone" and its plural "maccheroni". Its etymology is debatable. Some scholars consider it related to Greek (makaria), a kind of barley broth. (Source:Wikipedia)
Probably, this may not be 100% Italian. I have done this with some alterations to suit Indian tastes. You can call it as chinese style.

INGREDIENTS:

Elbow macaroni - 2 cups
Water - 1 1/2 litres
Oil - 3 tablespoons
Carrot - 2
Beans - 100 gms
Capsicum - 1
Shelled green peas - 1/4 cup
Onions - 2
Jalepano- 4
Ginger - 1" piece
Spring onions - 1 small bunch
Chopped parsley - 2 teaspoons
Soya sauce - 1 tablespoon
Chilli sauce - 1 teaspoon
Ajinomoto - 1 pinch (optional)
Salt - as per taste
Chilli flakes - 1/2 tsp.
Pepper powder - 1/4 tsp.

METHOD:

Julienne ginger, jalepano(green chillies), celery, spring onion(white and green portions separately) and carrot. Cut beans, capsicum and onions to lengthy strips.

Heat water in a wide-mouthed vessel with salt and a tablespoon of oil. When boiling, add the macaroni and stir gently without settling down. Allow it to boil for 5-7 minutes or till soft. Drain completely and immediately run it under cold water. Keep aside.

Heat oil in a heavy-bottomed pan, and fry onions in high flame.

Add ginger, jalepano, white portion of spring onions and all the vegetables and continue sauting in high flame.

In this stage, you can add ajinomoto(but I have not added it). Now pour in soya sauce and chilli sauce and mix well.

Quickly add the boiled and cooled macaroni. Give it a gentle and total stir till everything mixes well.

Finally, add the chilli flakes, spring onions(green portion) and celery and give a quick stir say for 10 seconds. Serve hot. Sprinkle pepper powder while serving.