Potato Schezwan noodles

Potato Schezwan Noodles
-Par Boil julienned potatoes (use any chopper) in salted water until cooked; strain and set aside.
In a separate pan, heat 1 tablespoon of olive oil and add sesame seeds until light brown.
Add a paste of ginger, garlic, and green chili (1 tablespoon each) followed by chopped spring onions.
Pour in 1 tablespoon each of vinegar and soy sauce.
Add a schezwan sauce made from 10-12 de seeded Kashmiri red chilies soaked, and ground to paste, then add 1 tablespoon of ketchup. Mix well. Slowly add 1 tsp of tapioca flour/corn Flour mixed in 1/4th cup water and Mix well. Lastly add 1 tsp jaggery and mix until it melts.
Season with salt and pepper to taste, then toss in the boiled potatoes.
Mix well, garnish with spring onion greens, and serve hot. Enjoy your Potato Schezwan Noodles!

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