2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chilies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp garlic finely chopped
1/2 tsp vinegar
Salt to taste
1 1/2 tbsp oil
A pinch of Tandoori color
the spring onions into 1/4" pieces slanting. Pound red chilies
and garlic coarsely.
1 tbsp oil in a wok, add chili and garlic and fry for a minute. Add
the capsicum and fry till tender.
the spring onion and fry again for 2-3 minutes. Also add noodles and
salt and mix well.
add tandoori color and vinegar to taste. Heat very well in oven or
microwave before serving.
with Schezwan sauce or Manchurian in gravy.