Ingredients:
(Serves 5):
Plain Noodles: 300 gms
Corn flour: 100 gms
Cabbage and cauliflower: 50 gms each
Carrot and Capsicum: 50 gms each
Onion and Mushroom: 50 gms each
White Pepper and ajino moto: One Tsp each
Sugar and Salt: To taste
Method:
Take a kadai and boil noodles in half a litre of water. Mix parboiled noodles with corn flour. Deep fry in oil till it turns crispy and set aside.
Dice and boil all vegetables. Add salt, sugar, ajino moto and white pepper. Make a paste with corn flour and double coat it over the vegetables. Now pour the liquid vegetable gravy over the crispy noodles as topping.
Garnish with spring onions.
Chef V.Marimuthu is with Sangeethas Restaurant at Hotel Anand, Tiruchi, for the last 12 years. The Chinese cuisine specialist has around two decades of culinary experience.
