Noodles Bhel (Air fried)

# of servings:  4
Preparation Time:  15 mins	Cook Time:  30 mins

An all-time favorite, but only made healthier!  The crunch of the (air) fried noodles along with lots of crisp vegetables are the defining features of this delicacy.  Air frying cuts away the oil and makes this dish guilt-free and delectable at the same time. 

Ingredients:

• Instant noodles (or) Hakka noodles - 4 blocks
• Corn starch - 2 tbsp
• Carrots - 2 medium
• Bell peppers - 2 medium
• Chopped cabbage - 3 cups
• Chopped spring onions - 0.5 cup
• Minced garlic - 3 tsp
• Minced ginger - 2 tsp
• Black pepper powder - 1.5 tsp
• Salt
• Schezwan sauce (or) Red chili garlic sauce - 2 tsp
• Soy sauce - 2 tbsp
• Tomato sauce (or) ketchup - 5 tbsp
• Oil - 3 tbsp

Method:

• Bring 2 quarts of water to boil and add a little salt ('Soup' mode in IP)
• Add the noodles into boiling water and cook (time depends on the type of noodles being used)
• When ready, drain all the water and rinse with cold water to stop cooking further 
• Toss the noodles in a couple tsp of oil
• Once cooled, dust with corn starch and toss again 
• Preheat the oven (or) air fryer at 380° F (195° C) 
• Spread the noodles in a thin layer and fry (bake) for 6-8 mins 
• Be sure to turn the noodles midway
• Set it aside to cool when done
• Chop the carrots, bell peppers, cabbage, spring onions into long strips or as desired
• Mince the ginger and garlic
• Heat couple tbsp of oil in a large wok (or 'Saute' mode in IP)
• On high heat, saute the ginger, garlic and black pepper
• Add the carrots, bell pepper, cabbage and some salt
• Saute quickly on high heat
• Add the Schezwan, soy and tomato sauces 
• Mix quickly to incorporate and turn off the heat
• Roughly crush the fried noodles a little and add it to the veggies
• Toss well to coat the noodles with the spices and the sauces 
• Plate it, top it with some spring onions and serve immediate 

Tips and Tricks:

• Be mindful of salt used as soy sauce is quite salty by itself
• Sauteeing the veggies on high heat and quickly, is essential to keep the crunch of the vegetables.  They will become soggy otherwise and take away from the desired texture
• Serve immediately after adding the noodles or they will absorb the sauces and lose their crispness! 

Pictures: 

Final Outcome: