Crispy noodle salad

This is like the Chinese bhel that you might find on the streets of Mumbai. A little bit of effort is needed on the crispy noodle part, but the end result is awesome :)

You need:
Hakka noodles - half pack
Cucumber - 1 cubed
Tomatoes - 2 large julienned
Onion - 2 medium - julienned (make sure you cut thin strips)
Capsicum - 1 julienned
Cabbage - Julienned 1 cup
Soy sauce - 3 tbsp
Vinegar - 3 tbsp
Chilly sauce - 1 tbsp
Tomato ketchup - 4 tbsp
salt to taste
Sugar - 1 tsp
Maida (refined wheat flour) - 1 cup
Oil to deep fry


How to:
Mix all the vegetables and sauces together in a bowl. Add salt, Mix well and keep aside.
Heat a deep pan full of water. When the water starts boiling add a tsp of salt and a tsp of oil in it. Add the Hakka noodles and boil for 8-10 minutes or till done. Don't let them become too soft. Also don't break the noodles while adding them to the water.


Once the noodles are done. Strain and soak in a pan of iced water. Strain out the water again and rub some oil on the noodles.


Heat oil in a deep pan. Spread maida in a plate. When the oil is hot, take a handful of noodles and dust them with maida. shake off excess flour and put them in the hot oil. Reduce the flame and fry till golden brown. Remove from the oil and keep aside. You will end up with a nest of noodles. Make sure you put the noodles in only when the oil is really hot.


Once all the noodles are fried you are ready to serve your salad. Taste the vegetable mix and add more sauce/spice according to your taste. While serving, crush the fried noodles to smaller pieces and mix with the vegetables.


You can add a sprinkling of coriander leaves to garnish.