Millennium Post



Yellow noodles 600 gm

Carrot 160 gm

Onion 160 gm

Spring onion 100 gm

Green capsicum 80 gm

Red capsicum 80 gm

Yellow capsicum 80 gm

Salt to taste

White pepper 20 gm

Chinese cooking wine 60 ml

Sesame oil 40 ml

Garlic 40 gm

Mango 120 gm

Cucumber 80 gm

Ketchup 180 gm

Curry powder 80 gm

Sugar 40 gm

White vinegar 50 ml


Boil yellow noodles and keep aside. Cut all vegetables in julienne form. In a Chinese wok, take oil & sauté garlic, julienne onion, julienne green capsicum, julienne red capsicum, julienne yellow capsicum, julienne carrot. Add yellow noodle , chinese cooking wine, salt, white pepper, curry powder, sugar, white vinegar, ketchup and julienne cucumber. Cut the mango in a shredded form; Serve the noodles with shredded mango and garnish along with the spring onion.

(Courtesy: Chef Parihar Veer Pratap Singh, The Leela Ambience Convention Hotel, Delhi)

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