Ingredients:

• 1 package (12 ounces) noodles
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 green chilies, chopped
• 1/2 cup cornstarch
• 1 teaspoon Badshah Turmeric Powder
• 1 teaspoon Badshah Kashmiri Chili Powder
• 1 teaspoon Badshah Rajwadi Garam Masala Powder
• 1/4 cup vegetable oil, for frying
• 1/4 cup crushed noodles
• 1 tablespoon garlic, minced
• 1 tablespoon onion, minced
• 1 tablespoon green bell pepper, minced
• 1 teaspoon Badshah Oregano Powder
• 1 teaspoon Badshah Chili Flakes
• 1 teaspoon Badshah Kashmiri Chili Powder
• 1/4 cup Tomato sauce
• 1/4 cup Chili sauce
• 1/4 cup Schezwan chutney
• 1/4 cup Soy sauce
• 1 tablespoon cornstarch slurry (made by mixing 1 tablespoon cornstarch with 2 tablespoons water)
• Coriander, for garnish

Instructions:

• Cook the noodles according to the package directions. Drain and set aside.
• In a large bowl, combine the onion, bell pepper, green chilies, cornstarch, Badshah Turmeric powder, Badshah Kashmiri chili powder, and Badshah Rajwadi Garam Masala powder. Mix well to combine.
• Form the vegetable mixture into small balls, about 1 inch in diameter.
• Heat the vegetable oil in a large skillet over medium heat. Dip the vegetable balls in the crushed noodles and then fry them in the hot oil until golden brown and cooked through, about 5 minutes per batch.
• Remove the vegetable balls from the skillet and set aside.
• In the same skillet, heat the remaining 1-2 tablespoons of vegetable oil over medium heat. Add the garlic, onion, and bell pepper and cook for 2-3 minutes, or until softened.
• Add the oregano powder, chili flakes, Kashmiri chili powder, tomato sauce, chili sauce, schezwan chutney, soy sauce, and cornstarch slurry. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
• Add the vegetable balls to the sauce and cook for 2-3 minutes, or until heated through.
• Garnish with coriander and serve.

Tips:

• For a spicier version, add more Kashmiri chili powder to the sauce.
• To make the noodles crispy, fry them for an additional minute or two after they are golden brown.