|
Ingredients
|
Quantity
|
|
Noodles – cooked
|
150gms
|
|
Capsicum – julien cutting
|
1 cup
|
|
Carrot – julien cutting
|
1 cup
|
|
Cabbage – julien cutting
|
2 cups
|
|
Big onion – julien cutting
|
1 cup
|
|
Celery – julien cutting
|
¼ cup
|
|
Oil
|
2 tbsp
|
|
Tomato sauce
|
4 tbsp
|
|
Red food colour
|
2 drops
|
|
Vegetable stock or water
|
2 cups
|
|
Corn flour
|
2 tsp
|
|
Sugar
|
3 tsp
|
|
Salt
|
to taste
|
|
Pepper powder
|
1 ½ tsp
|
|
Celery – chopped finely
|
1 stick
|
|
Spring onion – chopped finely
|
2 tbsp
|
|
Green chillies – chopped finely
|
4
|
|
Garlic – chopped finely
|
4 flakes
|
Deep fry the cooked noodles until crispy and light brown.
Heat 2 tbsp oil and saute garlic, green chillies for 3
minutes.
Add vegetables and saute until half cooked.
Add stock or water.
Add tomato sauce, red colour, pepper powder, sugar, salt,
celery chopped, spring onion chopped.
When the gravy starts boiling, add the corn flour mixed with
a little water.
When the sauce starts thickening, remove from fire.
In a serving dish, arrange the fried noodles and pour the
sauce over this.
