once the water boils, add 1½ cup pasta and boil for 3 minutes.

cook until the pasta is al dente. make sure to check the package instruction to know the cooking time.

drain off the water and rinse with cold water.

now in a large bowl take ¾ cup maida, ½ cup corn flour, 1 tsp chilli powder and ½ tsp salt.

prepare a smooth lump free batter adding water as required.

add the boiled pasta into the batter and coat well.

deep fry in hot oil, making sure the flame is medium.

fry until the pasta turns golden and crisp.

drain off the pasta and keep aside.

in a large wok, heat 2 tbsp oil. add 2 chilli, 2 clove garlic, 1 inch ginger and saute well.

add ½ onion, ½ capsicum and stir fry on high flame.

now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp chilli powder and ¼ tsp salt.

mix well making sure the sauces are well combined.

further to prepare the slurry, mix 1 tbsp corn flour in half cup water.

cook until the slurry turns glossy.

add in fried pasta, 4 tbsp cabbage, ½ carrot and 2 tbsp spring onion.

mix well making sure everything is well combined.

finally, enjoy pasta manchurian topped with more spring onions.