- Noodles – a pack
- Prawns – medium, 250 gms
- Carrot – 2, diced
- Cabbage – 1/4, shredded
- Garlic – Chopped, 2 tbsp
- Ginger – Chopped, 1 tbsp
- Onion – 3, diced
- Corn flour – 1 tbsp
- Ching’s miracle masala – 1 pack
- Salt – as required
Boil the noodles with salt and 1 tbsp of olive oil till done. Marinate the prawns with little salt for 15 minutes. Add oil to the pan, then sauté the prawns till it turns pink in color. Remove from pan and keep aside.
In the same pan, add garlic and other vegetables with a pinch of salt. Stir fry for 30 seconds, then sprinkle some water and let it cook in its own juice. When vegetables are tender but still crisp, add the prawns.
Add the miracle masala and a cup of water and mix well. Let it boil for 2 minutes.
Mix cornflour in 1/2 cup cold water and add to the vegetable mixture. Boil for 5 more minutes over low heat and gravy thicken a bit.
Take another pan and add olive oil to it. When it is hot, add some chopped garlic and fry till it is fragrant. Then add the boiled noodles and sauté quickly so that it absorbs the garlic flavour.
While serving, place the noodles at the centre of your plate. Make a hole at the centre and serve the vegetable and prawn gravy onto it. Serve with tomato sauced or some other side dish.
We had with Chicken Manchurian which was equally good.