Ingredients:

• 2 cups – Boiled, flat noodles ( hakka noodles)
• 3 – Dried red chillies
• 1 – Small bunch, Spring onion
• 1 – Small capsicum, thinly sliced
• 2 tsp- Garlic, finely chopped
• 1/2 tsp – Vinegar
• Salt to taste
• 1.5 tbsp- Oil
• Tandoori colour.

Method:

1. Chop the spring onions into 1/4 inch slanting pieces.
2. Pound the red chillies and garlic into a coarse mixture.
3. Heat 1 tbsp oil in a pan, saute the chilli and garlic for 1 min.
4. Now add the capsicum and saute until tender. Then add the spring onions and fry again for 2-3 minutes.
5. Add noodles, salt and mix well.
6. Add vinegar to taste.
7. Serve with schezuan sauce or manchurian in gravy.

Recipe courtesy of Saroj Kering