Whole Wheat Vegetable Noodles


Dear all before reading the recipe kindly go through the notes and variations given below.

Ingredients:

    Noodles:

1.  3 blocks of whole wheat  noodles,( I used Blue dragon)


2.  Water (for boiling noodles)

       Oil:

1.    1 ½ tbsp oil

        Vegetables:

1.    4 pods garlic (chopped)
2.    1 medium sized onion (thinly sliced)
3.    1 large carrot (thinly sliced)
4.    1 big green capsicum (thinly sliced)
5.    150 grams cabbage (thinly sliced)
6.    Some spring onions (chopped)


     Sauces:

1.    1 tbsp soy sauce
2.    1 tbsp white vinegar
3.    1 ½  tbsp hot chilli sauce
4. ½ tbsp tomato ketchup

Seasoning:

1.    ¼  tsp sugar
2.    ½ tsp black pepper powder
3.    salt (Required amount)


Preparing noodles:

Preparing noodles involves the following 2 steps:
          1. Boiling the noodles
          2. Stir-frying the noodles 

For boiling noodles:

1.       In a boiling pot/ kadai add roughly 2 to 3 cups of water once it starts boiling add some salt , ½ tsp of oil and noodles and boil according to instructions given on the package. I was supposed to cook my noodles for 5 minutes.
2.       Drain the noodles and wash under cold running water, this stops the further cooking process of the noodles.
3.       Then drizzle little oil to the noodles and toss so that the noodles don’t stick to each other. Set it aside.
For stir-frying noodles:
1.       In a kadai/ wok heat 1 tbsp of oil. Once the oil is hot add the chopped garlic Sauté for few seconds.
2.       Now add sliced onions and sauté for a minute or two until the onion becomes translucent.
3.       Then add sliced carrots and cook for 2 minutes on high heat.
4.       Then add sliced capsicum and cook for 1 minute on medium heat.
5.       Then add sliced cabbage and cook for 2 minutes on medium heat.
6.       Remember the veggies should remain crunchy
7.       Push veggies to the side, lower the heat and add
·         1 tbsp  soy sauce
·         1 tbsp  white vinegar
·         1 ½  tbsp  hot chilli sauce
·         ½ tbsp tomato ketchup
         Toss the veggies to combine well with the sauces.
8.       Now add
·         ¼  tsp sugar
·         ½ tsp black pepper powder
·          salt(Required amount) 
and mix it. 
9.       Now add the boiled noodles and Stir it using tongs, so that the noodles are well coated with the sauces and veggies.

10.   As a final touch add some spring onions and toss the noodles.

Now, yummy restaurant style healthy veg noodles is ready. Serve it hot with any kind of sauce you wish.



Note:

1.  For boiling the noodles it's always recommended to follow the instruction given on the package.
2. The reason I cooked the veggies one after one is hard vegetables will take little extra time. So always cook hard vegetable 1st and followed by rest.
3. The above method is the basic one. Keeping this as a base you can add any vegetables used for stir fry like bok choy, baby corn mushroom etc.  
4.  In original recipe chopped ginger is added. As I don’t prefer chopped ginger I did not add it.

 Non-veg Variations:
For non-veg lovers as I mentioned in note keeping this has a base, you can add egg and chicken to it. I will tell you how and when to add egg and chicken.

For chicken & Egg Noodles :
1.       First, boil chicken breast piece or boneless piece and then cut them into a thin strip and keep it aside.
2.       In a frying pan add 1 – 2 egg and make egg scrambles.
3.       Finally, add this both egg and chicken after step 5(in stir-frying noodles). Rest of the process remains the same. And your chicken noodles is done
4.       Only if you add the egg then it becomes as egg noodles. 



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