| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 4 rice Thai Papers
- 1.5 cups Noodles Boiled
- 1/2 tsp ginger Grated
- 1 – 2 Green Chili
- 1 tsp soy sauce
- 2 tsps Green chili sauce
- 1 tsp Red chili sauce
- 1 tbsp tomato sauce
- 1 tsp vinegar
- 1 tsp pepper Freshly crushed
- 1/2 tsp salt
- 1 pinch sugar
- 2 tbsps olive oil
- 1 cup water
Ingredients
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Instructions
- Heat oil in a wok and add grated ginger and green chilies and saute for a second.
- Now quickly add all the chopped vegetables and saute them all till they are semi cooked.
- Now add vinegar and all the sauces, stir well and add a pinch of sugar as well.
- Once the sauce starts to boil season it with salt and black pepper.
- Now add boiled noodles and toss them all nicely such that everything incorporates well.
- Stir fry for a couple of minutes and turn off the heat. Keep aside to cool.
- In a broad base tray add water, make sure the water does not spill off.
- Take a rice paper and immerse into water for 8-10 secs. Take out the rice paper and place it on a clean counter.
- Add spoonful of chowmein horizontally leaving around 1/2 inch gap on sides.
- Fold in the sides and then carefully start rolling the rice paper. As the rice paper is soft, it’ll seal on its own.
- Keep the roll aside and make similar wraps.
- Take a sharp knife and cut the wrap into two half from the center and serve with Schezwan sauce or any of your favorite cheese dip.
Recipe Notes
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Love : Shaheen
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