Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          boiled flat noodles -- (marketed also as
                        -- hakka noodles)
   3                    dried red chillies
   1      small         bunc  spring onion
   1      small         capsicum thinly sliced
   2      teaspoons     garlic finely chopped
     1/2  teaspoon      vinegar
                        salt to taste
   1 1/2  tablespoons   oil
                        tandoori colour

Preparation:

Chop the spring onions into 1/4andquot; pieces cut slanting. Pound red chillies and garlic coarsely. Heat 1 tablespoon oil, add chilli and garlic and fry for a minute. Add the capsicum and fry till tender. Add the spring onion and fry again for 2-3 minutes. Add noodles and salt and mix well. Add tandoori colour and vinegar to taste. Heat very well in oven or microwave before serving. Serve with schezwan sauce or manchurian in gravy. Making time: 45 minutes (excluding noodle cooking time) Makes: 3 servings Shelflife: Fresh