Favourite dish of kids as well as parents at Fifth Season. Sweet n sour sauce with crisp noodles… Ingredients Plain flour noodles ( without egg) 500 gm 50 gm Pineapple sliced Water to boil 100 gm Tomato thinly sliced 200 gm Corn Flour 300 gm Tomato Sauce Oil to deep fry the noodles 1 tsp Salt 3 tbsp Sunflower Oil ( Light) 1 tsp White Pepper 1 tbsp Fresh Ginger Chopped 1 tsp Sugar 500 gm Cabbage Julienne Cut 150 gm Boiled Chicken ( Boneless Breast) Diced 100 gm Carrot Julienne Cut 80 gm Boiled Prawns ( De shelled ) Diced 100 gm Mustard Leaf 3 Egg Poached 3 tbsp Red Onion thinly sliced (Julienne) 2 tbsp Long Spring Onion 3 tbsp Capsicum Green thinly sliced (Julienne Cut) 1/2 tsp Vinegar Preparing the dish Boil noodles, wash with cold water and spread on a flat surface for half an hour. Apply 1 tbsp oil on noodles. Sprinkle maida and cornflour on noodles. Heat oil in a pan and deep fry noodles in round shape until brown and crisp. Drain, dry and cool the crisp noodles. Place the crisp noodles in round shape shallow bowls. Take a wok , heat 2 tbsp oil , stir fry chopped ginger for 30 secs. Add sliced onions, capsicum, Carrot and fry for 30 secs. Add mustard Leaf and toss for 30 seconds Add cabbage, sliced pineapple and tomatoes and toss for another 20 secs and add Tomato sauce, salt , pepper, sugar , chicken and prawns and toss for 30 seconds Add long Spring onion and vinegar. Mix it well and pour it on top of the crispy noodles. Serve garnished with egg poach on top.The cooking has to be done on high flame.