PREPARATION

1. Heat 1.5 litres water in a heavy skillet, add 300 grams soaked and stir well.

2. Bring it to a boil.

3. Boil for 18 - 20 minutes on medium heat or until the rice is cooked.

4. Remove it from heat and keep aside.

5. Heat 1 litre water in a another heavy skillet, add 1 teaspoon salt, 1 tablespoon oil, 120 grams noodles and mix it well.

6. Bring it to a boil.

7. Boil for 8 - 10 minutes.

8. Remove it from heat and keep aside.

9. Heat 35 milliliters oil in a skillet, add 40 grams celery, 1 tablespoon garlic and stir for 1 - 2 minutes.

10. Then, add 25 grams spring onions and cook for 2 - 3 minutes.

11. Now, add 120 grams cabbage, 40 grams carrots and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 100 grams schezwan sauce and mix it well.

14. Now, add the cooked rice, boiled noodles and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Remove it from heat and keep aside.

17. Heat 1 tablespoon oil in a pan, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.

18. Then, add 70 grams cabbage, 40 grams onions, 30 grams carrots and mix it well.

19. Cook for 5 - 7 minutes on medium heat.

20. Add 40 grams schezwan sauce, 30 grams ketchup, 1 teaspoon soy sauce and mix it well.

21. In a bowl, add 1 tablespoon corn flour, 40 milliliters water and mix it well.

22. Pour the mixture into the pan, add 250 milliliters water and mix it well.

23. Bring it to a boil.

24. Now, add 1/2 teaspoon salt, 1 teaspoon powdered sugar, 1/4 teaspoon black pepper powder and mix it well.

25. Cook for 3 - 5 minutes on medium heat.

26. Add the prepared noodles in a bowl.

27. Top with the prepared cabbage mixture.

28. Garnish with spring onions.

29. Serve hot.