Ingredients:
- Pani (Water) as required
- Namak (Salt) 1 tbs
- Kolson pasta vermicelli 250 gms (1 packet)
- Brown sugar powdered ½ tbs
- Soy sauce 3 tbs
- Hot sauce 2 tbs
- Oyster sauce 1 tbs
- Rice vinegar 1 tbs
- Til ka tail (Sesame oil) ½ tsp
- Cooking oil 2-3 tbs
- Lehsan (Garlic) chopped ½ tbs
- Adrak (Ginger) chopped ½ tbs
- Hari mirch (Green chili) julienne 2-3
- Beef mince (Beef qeema) ½ kg
- Prepared sauce 2-3 tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Cooking oil 1 tsp
- Til ka tail (Sesame oil) ½ tsp
- Gajar (Carrot) julienne ½ Cup
- Colored bell pepper cubes 1 Cup
- Pyaz (Onion) cubes ½ Cup
- Hara pyaz (Green onion) leaves chopped
Directions:
In pot,add water and salt,mix and heat it.
Place strainer,add kolson pasta vermicelli and boil for 4-5 minutes then strain & set aside.
In bowl,add brown sugar,soy sauce,hot sauce,oyster sauce,rice vinegar,sesame oil,mix well & set aside.
In wok,add cooking oil,garlic,ginger and mix well.
Add green chilies and mix.
Add beef mince and mix well.
Add 2-3 tbs of prepared sauce and mix well until changes color.
Add black pepper crushed,salt and mix well.
Cover and cook on low flame for 15-20 minutes then cook on high flame until dries up.
Add red chili powder and mix well for 2 minutes and take out in a bowl.
In the same wok,add cooking oil,sesame oil,carrots and stir fry for 1 minute.
Add colored bell pepper,onion and stir fry 2 minutes.
Now add cooked beef and mix well.
Add remaining prepared sauce,boiled pasta vermicelli and give it a good mix.
Add green onion leaves & serve!
Ajza:
- Pani (Water) as required
- Namak (Salt) 1 tbs
- Kolson pasta vermicelli 250 gms (1 packet)
- Brown sugar powdered ½ tbs
- Soy sauce 3 tbs
- Hot sauce 2 tbs
- Oyster sauce 1 tbs
- Rice vinegar 1 tbs
- Til ka tail (Sesame oil) ½ tsp
- Cooking oil 2-3 tbs
- Lehsan (Garlic) chopped ½ tbs
- Adrak (Ginger) chopped ½ tbs
- Hari mirch (Green chili) julienne 2-3
- Beef mince (Beef qeema) ½ kg
- Prepared sauce 2-3 tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Cooking oil 1 tsp
- Til ka tail (Sesame oil) ½ tsp
- Gajar (Carrot) julienne ½ Cup
- Colored bell pepper cubes 1 Cup
- Pyaz (Onion) cubes ½ Cup
- Hara pyaz (Green onion) leaves chopped
Directions:
Pot mein pani aur namak dal ker mix karein aur garam ker lein.
Strainer rakh dein aur kolson pasta vermicelli dal ker 4-5 minutes kliya boil ker lein phir strain ker ka side per rakh dein.
Bowl mein brown sugar,soy sauce,hot sauce,oyster sauce,rice vinegar aur til ka tail dal ker ache tarhan mix karein & side per rakh dein.
Karhai mein cooking oil,lehsan aur adrak dal ker ache tarhan mix karein.
Hari mirch dal ker mix ker lein.
Beef qeema shamil karein aur ache tarhan mix karein.
2-3 tbs tayyar sauce shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Kali mirch crushed aur namak dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 15-20 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
Lal mirch powder dal ker 2 minutes kliya ache tarhan mix karein aur bowl mein nikal lein.
Us he karhai mein cooking oil,til ka tail aur gajar dal ker 1 minute kliya stir fry karein.
Colored bell pepper aur pyaz dal ker 2 minutes kliya stir fry ker lein.
Ab cooked beef shamil karein aur ache tarhan mix ker lein.
Baqi bacha huwa tayyar sauce aur boiled pasta vermicelli shamil karein aur mix ker lein.
Hara pyaz dal ker serve karein.
