Ingredients: grams Veg Hakka Noodles, Onion - finely chopped, Carrot (Gajjar) - peeled and finely chopped, Green Bell Pepper (Capsicum) - finely chopped, tablespoons Spring Onion Greens - finely chopped, inch Ginger - finely chopped, cloves Garlic - finely chopped, teaspoon Black pepper powder, teaspoon Coriander Powder (Dhania), tablespoons Corn flour, tablespoons Coriander (Dhania) Leaves - chopped, tablespoons Sunflower Oil - to shallow fry, - to taste, Vegetarian diet
Instructions: To begin making Chinese Spiced Noodle Cutlets Recipe, boil the noodles according to the instructions on the pack and drain. Soon after draining, pass it under running water to stop from over cooking. Drizzle some oil and toss the noodles. Keep aside. Into a preheated kadai add some oil and add in the ginger, garlic, onions and saute till the onions turn translucent. Once the onions have turned translucent add in the carrot, capsicum and salt to taste and saute till the vegetables are cooked yet firm. Once done add the black pepper powder and coriander powder and saute till well combined. Turn off the heat and let the vegetables cool.Once cooled combine the noodles with the vegetables and add little corn flour at a time to bring everything together. Take handful of the noodles and vegetables and roll into balls and later flatten these and shape them into cutlets. Keep them on a plate. If your hands get sticky, simply dip them in water before rolling the cutlet.Heat a pan with oil, when the oil is hot  place the cutlets one by one on the tawa and shallow fry them on both sides till they turn brown.Once done darin them on an oil absorbent paper and serve the Chinese Spiced Noodle Cutlets Recipe with a lemon wedge and tomato ketchup.Serve Chinese Spiced Noodle Cutlets Recipe with Oats Almond Apple Date Smoothie Recipe as an after school snack.