YIELD : 3 servings
TOTAL TIME: 20 mins
Rice noodles :200 gms
Bell peppers - 1 sliced
Carrots - 1 chopped
Spring onions: 1/2 cup roughly chopped
Tomatoes- 2-3 roughly chopped
Soy sauce- 1 tsp
Vinegar- 1 tsp
Schezwan sauce- 2 tbsp
Tomato sauce- 1 tsp
Harissa sauce - 1 tsp (Click here to buy)
Oil as required
Salt to taste
Pepper- 1/2 tsp
In a pan, boil 5-6 cups of water on medium flame and add 1 tsp oil and 1/2 tsp salt.
Now add the noodles to the boiling water and cook it for few minutes while stirring continuously so that they don't stick. Switch off the heat when almost done but not fully done (as they will be cooked again while tossing them with sauces later).
Using a colander, drain the water from the noodles and rinse them again under running water to remove the starch from the noodles to reduce the stickiness.
Drain all excess water properly, add another 1/2 tsp of oil (to avoid the noodles to get sticky) and mix well. Set it aside.
In a wok heat oil and add the finely chopped carrots and saute for a minute.
To this add the sliced bellpeppers and greens of the spring onions and saute well till they are half done. Add tomatoes and let it simmer for 3-5 mins.
Make sure you don't over cook the vegetables and retain their crunch.
To the fried veggies add the soy sauce, vinegar, schezwan sauce, tomato sauce and harissa and saute the vegetables well.
Add the cooked and drained noodles to the veggies and toss all of them well so that the noodles are coated well with all the sauces. Season with salt and pepper.