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Thursday, June 11, 2020

Delicious Veg Noodles

Ingredients (1 cup = 240ml )

Ingredients for veg noodles recipe

  • 2 packs noodles individual packs or 2 servings (prefer whole wheat or whole grain noodles)
  • salt as needed
  • 2 to 3 tbsp olive oil or sesame oil
  • 1 tbsp garlic chopped
  • 1 to 3 green chilies slit (use as needed)
  • 1 small onion sliced or 2 to 3 tbsp spring onion whites (optional)
  • 2 to 3 cups mixed veggies julienned (cabbage, carrots, bell pepper, beans etc)
  • ½ tsp pepper powder

Sauce – optional

  • 1 tbsp soya sauce or star anise & 1 strand mace
  • 1 tsp vinegar or lemon juice
  • 1 to 2 tsp hot sauce like chilli sauce or sriracha

How to make the recipe

Cooking noodles

  • Bring 5 cups water to a rolling boil.
  • Add the noodles and cook them al dente without making them mushy.
  • Follow the instructions on the pack for cook time.  
  • Drain to a colander.
  • Rinse them well under running cold water.
  • Sprinkle 1 tsp oil and smear it to the noodles to prevent them from turning sticky.
  • Set aside. While the noodles cook, prepare the veggies.

Making veg noodles

  • Add oil to a hot pan and put on to a high flame.
  • Saute garlic & green chilies for a minute.
  • If using onions saute them for a minute.
  • Add carrot, bell pepper & cabbage.
  • Toss & saute for 2 to 3 mins until they are half done yet crunchy.
  • Pour in vinegar, soya sauce & hot sauce if using.
  • Add cooked noodles, pepper and salt. 
  • Toss and stir fry for 2 mins.
  • Serve veg noodles hot or warm.

Delicious Egg Noodles

Ingredients (1 cup = 240ml )
  • 2 cakes noodles (serving 2)
  • 2 to 3 eggs
  • 1 garlic cloves large or 2 small , chopped finely
  • 2 to 3 green chilies slit
  • Pepper powder as needed
  • 1 tsp vinegar
  • Olive oil or sesame oil as needed

optional

  • ½ cup bell peppers chopped
  • 1 onion or 2 sprigs of spring onions chopped
  • 1 carrot julienne
  • 1 tsp soya sauce
  • 1 tsp sauce any hot
  • 1 star anise (optional)
  • 1 strand mace (optional)

How to make the recipe

  • Cook noodles in surplus water till al dente. Drain and rinse them with cold running water. Drain in a colander and smear 1 tsp oil to the noodles and toss.
  • Break the eggs in a rinsed bowl. Set aside.
  • Heat a wok with oil. Add green chili, star anise, mace and garlic. when they crackle, add the veggies and fry till partially cooked to keep them crunchy.
  • Slide the veggies aside and reduce the heat. Pour the eggs. Scramble them lightly and cook till done.
  • Sprinkle salt, pepper and vinegar. If using other sauces, Add them too. cook till they begin to bubble.
  • Add the noodles , more salt and pepper powder if needed.
  • Increase the flame and toss fry on high for one to two minutes.Serve egg noodles while still hot.