• Marinate undercut with garlic/ginger, black pepper and salt and keep aside for ½ hr.
  • Heat 1 tbsp oil in a fry pan; fry carrot, capsicums, onions and green chillies.
  • Heat 1 tbsp oil in a wok and fry garlic golden; add chilli garlic sauce, soya souce, vinegar and ketchup and sauce; add vegetables and sesame oil.
  • Brush oil on a frying pan and grill undercut from both sides
  • Spread noodles on a serving dish; place undercut on top; pour sauce over it and serve.


Undercut (finely cut)                                    ½ kg

Noodles (boiled)                                          2 cups

Carrot (finely cut)                                         1

Onion (finely cut)                                         1

Capsicums (finely cut)                                 2

Green chilies (finely cut lengthwise)            4

Garlic (finely cut)                                          4 cloves

Tomato ketchup                                           ½ cup

Chilli garlic sauce                                         ½ cup

Sesame oil                                                    1 tsp

Red chillies (crushed)                                   1 tbsp

Ginger/ garlic paste                                       1 tbsp

Soya sauce                                                   2 tbsp

White vinegar                                                2 tbsp

Salt                                                                to taste

Oil                                                                  3 tbsp



Peshawari Chapli Kabab