Soak 10 red chillies in 2 cups warm water for 30 minutes
I microwaved them for 1.5 minutes
They have plumped up
Add to a blender jar with
Add 1 tablespoon sugar
Transfer the paste to a bowl
Add 1 tablespoon Vinegar
Mix 1.5 tablespoon Dark Soya Sauce
Add 2 teaspoons ginger garlic paste
Mix well
Add around 5-6 tablespoons of the soaked chilli water
Add 2 teaspoons freshly ground pepper
Mix and keep aside
Cut the veggies
Thinly cut 1 onion
3 spring onion whites
I’ve shredded half a cup Cabbage
Cut 1/2 a red capsicum
Cut 1/2 a green capsicum
Cut 1/2 a yellow capsicum
Cut 1 carrot as thin as you can
Cut spring onion greens
In a deep pan or kadai, add 2 tablespoons Oil
Add onion and spring onion whites, stir fry
Cook in high heat
Add the sauce to this slowly
Mix and cook it for 2 minutes
First add the cut cabbage, stir fry for 2 minutes
Then add the cut carrots
Add 4-5 tablespoons more of the chilli water
Add the cut capsicums, stir fry
Add 5 tablespoons more of the chilli water
Add 1 teaspoon of salt, Soya Sauce is salty
Let it cook for 2 more minutes
Cover with the lid and keep aside
Boil the noodles per packet instructions
I used Ching’s Hakka Noodles
I added the noodles to boiling water for 8 minutes
I opened it and added a teaspoon oil
Strained it and washed with water
Transfer the noodles and mix well
Add 1/2 teaspoon Kashmiri Chilli Powder
Add some spring onion greens
I added 1/2 teaspoon more salt
Leave some for garnishing
Serve Hot, garnish with spring onion greens
