Ingredients
CHILLI NOODLES- 100 gms chow noodles – boiled
- ½ tbsp. oil
- 3 dry, whole, red chillies – broken into bits
- ½ tsp chilli powder, ½ tsp salt
- 2 tsp soya sauce
- 1 capsicum - shredded
- 1 carrot – shredded
- 1 cup – shredded cabbage
- 3-4 flakes garlic crushed and chopped - optional
- 2-3 spring onions or 1 ordinary onion
- 3-4 tbsp bean sprouts – optional
- ½ tsp each of salt & pepper
- ½ tsp sugar, ½ tsp ajinomoto - optional
- 1 tbsp soya sauce, 2 tsp venigar
- 1 cup water
- 1½ tbsp cornflour dissolved ion ½ cup water
Instructions
- Heat ½ tbsp oil in a non-stick pan. Remove from fire; add broken red chillies and chillie powder.
- Return to fire & mix in the boiled noodles. Add salt and soya sauce. Fry for 1 minute, till the noodles turn brown. Keep the noodle aside.
- To prepare the vegetables, shred all vegetables into thin long pieces.
- Heat 1 tbsp oil. Reduce heat and add garlic. Cook for ½ minute.
- Add vegetables in sequence of their tenderness – onions, sprouts, capsicum, carrot and cabbage.
- Add ajinomoto, salt and pepper. Add soya sauce and vinegar. Cook for ½ minute. Add 1 cup water. Boil.
- Add cornflour paste, stirring continuously. Cook for 1 minute till thick. Remove from fire. To serve, spread the noodles on a platter.
- Pour the prepared hot vegetables over the noodles. Serve.