It takes just over 10 mins to prepare incase you have surprise guests. To give the bruschetta a zing, I used the regular Niligiris Masala Bread and added grated Cheddar cheese to make it an absolutely simple, mouth watering dish.
Other ingredients included, the tomato chilli sauce, chilli flakes, olive oil, soya sauce, 1 tsp sugar, ginger-garlic paste, grated cheddar cheese, and chopped onion.
Boil and drain the noodles. In a wok, heat olive oil, add onions and cook until it turns a golden brown. Add the ginger-garlic paste and mix well. Now add the soya sauce, chilli sauce, salt, sugar and mix well until the mixture starts to bubble. Add a portion of the grated cheese to the simmering mixture. Now throw in the noodles and mix well. Before serving, garnish with cheddar cheese.
For dessert, for my mom, I had bought London Diary's Chocochip cookie icecream, served with dates marinated in honey! I settled for some juicy slices of the sweet yellow watermelon and a slice of mango.