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Ingredientes
- 2 c. Boiled flat noodles, (marketed also as hakka noodles)
- 3 x Dry red chillies
- 1 sm Bunc spring onion
- 1 sm Capsicum thinly sliced
- 2 tsp Garlic finely minced
- 1/2 tsp Vinegar Salt to taste
- 1 1/2 Tbsp. Oil Tandoori colour
Direcciones
- Chop the spring onions into 1/4" pcs cut slanting.
- Lb. red chillies and garlic coarsely.
- Heat 1 Tbsp. oil, add in chilli and garlic and fry for a minute.
- Add in the capsicum and fry until tender.
- Add in the spring onion and fry again for 2-3 min.
- Add in noodles and salt and mix well.
- Add in tandoori colour and vinegar to taste.
- Heat very well in oven or possibly microwave before serving.
- Serve with schezwan sauce or possibly manchurian in gravy.
- Making time: 45 min (excluding noodle cooking time)
- Makes: 3 servings
- Shelflife: Fresh
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 1730 | |
| Calories from Fat 22 | 1% |
| Total Fat 2.67g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 862mg | 36% |
| Potassium 161mg | 5% |
| Total Carbs 395.49g | 105% |
| Dietary Fiber 7.7g | 26% |
| Sugars 0.05g | 0% |
| Protein 16.59g | 27% |
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