A salad with the goodness of crispy noodles and a sweet and sour dressing is what chef Annuradha Toshniwal brings to your table today. Enjoy this salad with your Chinese maincourse or you may also have it by itself, as it pleases your taste buds.

Ingredients:

1 packet maggie noodles (deep fried)
1 cup shredded cabbage
10-15 almonds cut in long strips & sliced

Dressing:
1/2 cup bolsamic vinegar
1/2 cup brown sugar
salt & pepper to taste

Method:

To make the dressing:
- In a bowl add the bolsamic vinegar and an equal quantity of brown sugar or white sugar.
- Make sure you prepare the dressing a bit earlier as the sugar takes time to dissolve.

To make the salad:

- Deep fry the maggie noodles in hot oil.
- In a mixing bowl, add the fried noodles. Make sure you break them before adding into the mixing bowl.
- Then add the cabbage, about 2 tbsp. of dressing, salt and pepper to taste and mix all the ingredients well.
- Make sure that the noodles soak the vinegar nicely. A little extra vinegar at the bottom is not a problem.
- Plate the noodle salad and pour little dressing over it.
- Add the almonds, onion greens and few spring onions on the top of the salad.
- The crisp noodle salad is ready to be served.

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited