| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hakka |
Bawarch2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Boiled flat noodles; (marketed also as |
|
|
; hakka noodles) |
| 3 |
|
Dried red chillies |
| 1 |
sm |
Bunc spring onion |
| 1 |
sm |
Capsicum thinly sliced |
| 2 |
ts |
Garlic finely chopped |
| 1/2 |
ts |
Vinegar |
|
|
Salt to taste |
| 1 1/2 |
tb |
Oil |
|
|
Tandoori colour |
INSTRUCTIONS
Chop the spring onions into 1/4" pieces cut slanting.
Pound red chillies and garlic coarsely.
Heat 1 tablespoon oil, add chilli and garlic and fry for a minute.
Add the capsicum and fry till tender.
Add the spring onion and fry again for 2-3 minutes.
Add noodles and salt and mix well.
Add tandoori colour and vinegar to taste.
Heat very well in oven or microwave before serving.
Serve with schezwan sauce or manchurian in gravy.
Making time: 45 minutes (excluding noodle cooking time)
Makes: 3 servings
Shelflife: Fresh
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