Ingredients:
200 gms – noodles
2 – carrots
2 – capsicums
100 gms – cabbage
100 gms – spring onions
100 gms – onion stem
3 Tbl.sps – oil
1 tsp – soya sauce
11/2 Tsp.sp – tomato ketchup
To taste - salt
1/2 tsp - pepper powder
Grind together:
1/2 inch – ginger
5 flakes – garlic
3 - green chillies
Method:
Clean and Chop all the vegetables into thin strips (1 inch length).
Heat water in a shallow panl.
When it starts boiling add broken noodles with little oil and salt.
Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
Drain excess water in a colander and pour more cold water on top. (This prevents the noodles from sticking to each other).
Heat oil in a ‘kadai’.
Add ground paste, fry well, and add chopped onions and carrots.
Fry for 2 minutes and then mix capsicums and cabbage.
Continue frying in high flame, when the vegetables are tender add onion stem with other sauces, salt and pepper.
Gently stir in cooked noodles and fry till noodles become steaming hot.
for more details: www.chettinadcooking.com
