CHEF T.K.V.PALANIMURUGAN

Ingredients:

Rice noodles: 50 gms

Refined oil: 15ml

Ginger and garlic : 5gms each

Cabbage, bean sprouts and capsicum : 10 gms

Spring onion: 1 no.

Soya sauce: 3 ml

Tomato sauce: 5 ml

Pepper powder: 5gms

Vinegar: 2ml

Red chilli oil: 3ml

Ajinomotto: 2 gms

Salt: To taste

Method:

Chop ginger and garlic. Shred cabbage, grate carrots and slice the onion. Cook noodles in a pan and add a teaspoon of oil. Add water and boil for three minutes. Drain noodles and spread on a large plate. Allow it to cool. Heat red chilli in oil in a wok. Add ginger, garlic, cabbage, carrot, capsicum, spring onion and cook on high heat.

Add noodles, soya sauce, tomato sauce, pepper powder, ajinomotto and salt. Mix and toss well for a couple of minutes. Then add bean sprouts and vinegar. Serve hot after tossing well.

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