Crispy Noodles and Mushroom Sauce

Ingredients

• Noodles, cooked and drained 100 g  (or 200 g fresh)
• Oil ¼ cup
• Mushrooms, wiped clean and sliced thin 200 g
• Garlic, chopped fine 1 tsp
• Onion, chopped fine ½ cup
• Capsicum (Simla Mirch), chopped fine 3/4 cup
• For sauce, mix together:
• Cornflour 2 tbsp
• Vinegar 2 tbsp
• Salt 1 ½ tsp or to taste
• Soya Sauce 2 tsp ( or less, if it is very dark)
• Tomato Puree 4 tbsp
• Celery, chopped 2 tbsp or ¼ tsp celery salt
• Water 1 cup
• A 7”-8” frying pan

Preparation

• Heat the oil in the frying pan and add the noodles to it. Pat to level.

• Lower the heat and cook till crisp on the under-side. Turn upside-down on to a plate, then slip back into the pan, uncooked side down. Cook crisp in the other side too.

• Remove the noodle 'cake' and keep aside till the sauce is ready.

• In the same oil, stir-fry the garlic and onion over high heat, till the onions look glossy. Add the capsicum and mushrooms and turn around a few times, over high heat.

• Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

• Pour this hot sauce over the noodle pancake and serve hot.