Ingredients

Let’s Cook!

• 1
  Take a kardai / wok. Heat mustard oil till hot. Add mustard seeds and curry leaves. Let it splutter for a min.
• 2
  Add onion and fried onion. Mix well. Add peas and capsicum. Mix well and saute on high flame for 10 min.
• 3
  Add salt and red chilli powder. Mix well. Add water, mix and bring to boil on high flame. Slow the flame and add tastemaker. Mix well. Add yippee noodles cakes. Mix well.
• 4
  Turn the flame on high and cook till all the noodles are cooked well and all the water is evaporated. Switch off the flame.
  
• 5
  Transfer hot yippee noodles in the oven proof glass bowl. Top with amul cheese slices, tomato ketchup, 2 tbsp coriander leaves, mozzarella cheese, oregano and all purpose seasoning. At last on top sprinkle 1 tbsp coriander leaves.
  
• 6
  Preheat oven to 200*C for 5 min. Place the dish in oven and grill for 5-8 min. Take it out of the oven and serve hot.
  
• 7
  Indo Chinese yippee noodles are ready to serve.