INGREDIENTS

Noodles: One packet

Cabbage: 50 gms

Carrot: 25 gms

Pineapple: One slice

Corn flour and green pepper: One cup

Tomato ketchup and red wine: One cup each

Sugar: Two tbsp

Salt: To taste

Refined oil: Half litre for frying

METHOD

Boil the noodles. Drain water, deep fry in oil till crispy and set aside. Heat oil in a pan and sauté juliennes of cabbage, carrot and pineapple. For the sauce, add tomato ketchup, red wine, corn flour, green pepper, salt, sugar and mix well. Pour the sauce on noodles and serve hot.

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