Chinese Bhel

Another super yumm and one of my fave indo Chinese dishes .

Boil 2 packets of hakka noodles with water salt n 2 tbsp oil. Strain and put in a big plate or thaal. Sprinkle 5 tbsp cornflour and mix well with light hands or simply toss it. .. deep fry on medium high heat till golden and crisp.
You can also take ready fry noodles , they have a completely different crunch .
Make paste of 5 Kashmiri red chillies along with half cup tomato ketchup , pinch of red colour , 4 tbsp red chilli sauce , 4 tbsp green chilli sauce, 1 tbsp soya sauce , 1 tsp vinager .
In a kadhai heat oil , add 1 tbsp chopped onion , 2 tbsp chopped Garlic , saute little and add the prepared paste , 1 tbsp sugar , half tsp white pepper powder and salt . Saute for a min and switch off heat. U can store this in a jar in the fridge for a week.

Take a big bowl add 1 cup of fried noodles , some sliced cabbage , 2 tbsp of the sauce we prepared , some chopped spring onion and mix well . Serve immidiately.

Just mix the amount u want to serve immidiately , add more sauce if u like more spicy , you can store cooled fried noodles in a airtight box for 3 days. Just mix everything when u want to serve.