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Ingredients:
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chilies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp garlic finely chopped
1/2 tsp vinegar
Salt to taste
1 1/2 tbsp oil
A pinch of Tandoori color
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Method
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| 1. |
Chop
the spring onions into 1/4" pieces slanting. Pound red chilies
and garlic coarsely.
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| 2. |
Heat
1 tbsp oil in a wok, add chili and garlic and fry for a minute. Add
the capsicum and fry till tender.
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| 3. |
Add
the spring onion and fry again for 2-3 minutes. Also add noodles and
salt and mix well.
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| 4. |
Now
add tandoori color and vinegar to taste. Heat very well in oven or
microwave before serving.
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| 5. |
Serve
with Schezwan sauce or Manchurian in gravy.
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