Preparation Time : 30-40 minutes
Cooking Time : 5-6 minutes
Servings : 4
INGREDIENTS
Noodles , eggless - 200 grams
Oil - to deep fry
Spring onions, sliced - 2-3
Bean sprouts - 1/2 cup
Peanuts, roasted and crushed - 1/4 cup
Sichuan sauce - 1 tablespoon
Tomato ketchup - 1 tablespoon
Spring onion greens, sliced - for garnish
METHOD
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.
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