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I have accessed your site a few times and found it interesting. My name
is Smiti Munwani, I live in Mumbai and I have written four books on cooking and diet cooking, basically Indian recipes. I also contribute to magazines, etc. I would like to send a recipe which is very Bombay and I guess would come in the category of Indo-Chinese.
E-mail : smiti.munwani@lwbbs.net
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Ingredients
100 gm. noodles
Salt
Oil for frying
1/2 cup chopped button mushrooms
1/2 cup sliced baby corn
1 capsicum, julienned
2-3 tbsp. finely chopped spring onions (chopped along with some of the
tops.)
1 tsp. soya sauce
1 tbsp. szechwan sauce
1 tbsp. Chinese chilli sauce
2-3 tbsp. tomato ketchup
3 tbsp. chopped coriander leaves
Method :
- Boil noodles in plenty of salted water till tender. Drain well.
- Heat oil for deep frying and deep fry noodles in batches till golden. Drain well.
- In very little oil, saute the mushrooms and baby corn till tender-crisp.
- If desired saute capsicum as well or leave raw.
- In a large bowl, mix together the noodles (break if they are sticking together), mushroom, corn, capsicum, onions.
- Add soya sauce, szechwan sauce, chilli sauce, tomato ketchup and coriander leaves and mix well together.
- If desired add a tsp. of vinegar if you want it more sour.
Serve immediately.
Makes 3-4 snack or side dish servings
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