Ingredients
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
Method
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)