Name: Fried Crisp Noodles
Cuisine: India
Ingredients: 1 whole egg (small-sized); 1 to 2 teaspoonfuls cold water; 2½ ozs (70 g) flour (maida); Salt and black pepper to taste; 1 dessertspoonful sugar; 3oz (85 g) shelled peas; A pinch of salt; 2 to 3 green chillies; ¼ pt (120 mils) water; 6 ozs (170 g) carrots; 1 tablespoonful vinegar; 1 tablespoonful soya-bean sauce; 1 dessertspoonful arrowroot; 2 ozs (60 g) spring onions; 1oz (30 g) fresh ginger; 6 ozs (170 g) shredded cabbage

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Noodles are a popular Chinese delicacy. They are very expensive if purchased in ready-made packets and are spoiled on keeping for more than a month during the hot weather (70 to 105° F), therefore it is desirable that one should know how to prepare them.

Ingredients

Ingredients for noodles

2½ ozs (70 g) flour (maida)
1 to 2

Method

Add a pinch of salt to the flour and sieve. Beat the egg and dilute with the water. Make a well in the middle of the flour and mix the beaten egg mixture till it is a stiff but pliable dough. Roll out the dough into a rectangular sheet as thin as possible (5″ to 6″ × 16″ or 12 to 15 × 42 cm). Double-fold it breadth-wise. Start from one end of the rec