Ingredients:

• 2 cups boiled, drained, noodles
• 10-12 tender long thick Bottle Gourd peels (1 inch x 6 inch approx.)
• 1 thick slice Cabbage
• 1 carrot, peeled
• 3-4 French beans, strung
• 1 Spring onion with greens
• 2-3 tender Spinach stems
• 2 red chillies, sliced thinly
• 2 flakes garlic, finely chopped
• 1-inch piece ginger, peeled, finely chopped
• 1 tsp hot schezwan sauce
• 1 tsp soya sauce
• salt to taste
• 2 tbsp oil

Method:

1. Wash, wipe, and chop peels into thin matchstick-like juliennes. Sprinkle some salt over them, mix and keep aside.
2. Similarly chop all other vegetables, including onion greens.
3. Heat oil and add ginger, garlic and chilli and stir for a few seconds.
4. Add julienned peels, carrots, onion and beans and stir fry for 2-3 minutes.
5. Add spinach stems, cabbage, onion greens and stir fry for one minute more.
6. Add sauces and salt and mix and pour over noodles. Mix with hands till the flavours blend.
7. Serve hot with any gravy Chinese dish like hot and sour vegetables or chopsuey.

Recipe courtesy of Saroj Kering