Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR VEG. STIRFRY***
   1                    carrot
  10                    runner beans -- (10 to 12)
   1      tablespoon    cabbage
   1      tablespoon    beansprouts -- (optional)
   1                    onion
   1                    potato
                        salt to taste
   1      tablespoon    oil or butter
                        ***FOR GRAVY***
   1      cup           tomato puree
   1      tablespoon    cornflour
   2      teaspoons     sugar
     1/2  teaspoon      ginger & garlic paste
     1/2  teaspoon      red chilli powder or paste
   1      tablespoon    tomato sauce
                        salt to taste
                        fried noodles
   1      tablespoon    butter

Preparation:

For Gravy: Melt fat add all pastes and stir. Add puree, bring to a boil. Add 1 1/2 cups water, boil for 5 minutes. Make paste of cornflour with 2-3 tablespoon of water. Keep aside. Add chilli, salt, sauce, sugar, stir. Add cornflour paste, continuously stirring to avoid lumps. Add 1/4 of noodles. Boil for 2-3 minutes, keep aside. For Veg.stirfry: Cut vegetables into thin julienne strips. Heat fat in a nonstick or heavy pan. Add vegetables and stirfry on high till crisp. Add salt, stir. Just before serving, add to the boiling gravy. Pour into serving dish, spread the fried noodles on top. Serve piping hot. Note: For quick fried noodles, dry roast hakka or instant noodles till light. Deep fry in hot oil till crisp. Or blanch in boiling water till limp. Drain and towel dry. Deep fry till crisp. Making time: 30 minutes Makes: 2-3 servings