Pan-Fried Crispy Noodles with Hot Veg Topping

Ingredients

• 2 cupsBoiled noodles
• 2 tspRice powder
• 4 + 1 tspCornflour
• a few dropsOrange-red colour
• 1/4 + 2 cup + tbspOil (for frying + sauté)
• 2 tbspGarlic + chilli, chopped
• 2 tbspGinger + garlic + chilli, chopped
• 1/2 cupRed/yellow/green capsicum, squared
• 2 tbspPaneer, cubed
• 1/4 cupBaby corn + American corn
• 1/4 cupBroccoli
• 1/4 cupOnion leaf
• 2 tbspTomato ketchup
• 2 tspSchezwan sauce
• 1 tspCapsico sauce
• 1 tspSoya sauce
• 1 tspWorcestershire sauce
• 1 tspBlack pepper powder
• to tasteSalt

Method

1. 1

   Mix the boiled noodles with rice powder, 4 tsp cornflour and a few drops of colour. Shape into a flat round nest.

2. 2

   Heat oil in a wok. Slip the noodle nest in and deep-fry on high till crisp and golden. Drain.

3. 3

   In another wok, heat 2 tbsp oil + butter. Sauté ginger, garlic, chilli and onion. Add capsicum, paneer, baby corn, American corn and broccoli. Toss 2–3 minutes.

4. 4

   Add ketchup, Schezwan, capsico, soya, Worcestershire and seasonings.

5. 5

   Add 1/2 cup water. Bring to a low boil. Stir in 1 tsp cornflour mixed in water for thickness.

6. 6

   Plate the crispy noodle nest. Ladle the saucy vegetables generously over the top. Shower with chopped spring onion. Serve immediately while the noodles are still crisp.