2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chilies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp garlic finely chopped
1/2 tsp vinegar
Salt to taste
1 1/2 tbsp oil
A pinch of Tandoori color

Hakka Noodles

1. Chop the spring onions into 1/4" pieces slanting. Pound red chilies and garlic coarsely.
2. Heat 1 tbsp oil in a wok, add chili and garlic and fry for a minute. Add the capsicum and fry till tender.
3. Add the spring onion and fry again for 2-3 minutes. Also add noodles and salt and mix well.
4. Now add tandoori color and vinegar to taste. Heat very well in oven or microwave before serving.
5. Serve with Schezwan sauce or Manchurian in gravy.