Ingredients 

• 1 Can Tomatoes in Juice
• 1 teaspoon salt.
• 4 Tablespoon Vinegar (malt or white)
• 4-5 teaspoon sugar
• 4 Tablespoon Corn flour.
• 1 Cup water.
• 1 cup Broccoli Florets.
• 0.5 cup frozen or fresh sliced beans.
• 0.25 cup corn bean sprouts.
• 0.5 cup chopped cabbage.
• 0.25 cup chopped capsicum.
• 0.5 cup carrots cut into matchstick shapes.
• 2 packets of crisp fried noodles. Available in most chinese food shops and supermarkets
• 3-4 eggs.
• Oil for stir frying

• Combine first six ingredients in a blender. Then boil in a saucepan on low heat stirring continuously till you obtain a medium thick sauce. Keep aside. 
• Take a wok and add 1-2 tablespoon of oil. Heat on high flame. Add all veggies except capsicum and cabbage. Stir fry till somewhat tender. Do not overcook.. The add cabbage and capsicum. Stir fry for a few more minutes. Take off from heat. Keep aside. 
• Quickly mix the sauce prepared above with veggies prepared .Heat gently. Do not boil. 
• In a non-stick pan fry eggs individually in a little oil and keep aside.
• Put a handful of fried noodles in a plate. Heap a lot of veggie-sauce mixture over the noodles. Top with a fried egg.