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Thursday, April 14, 2016

Make Vegetable Fried Noodles At Home

I remember when I was a child - mama always wanted me to eat beetroots, she tried everything to make me eat that red little thing. And all of a sudden she came up with a sweet dish prepared mainly from beetroot, Yes! I know this may sound strange to you, but experiment's do work. I crave for this sweet dish "beetroot halwa" all the time during winters.

But today, I am craving for some Indo-Chinese food from the streets of Mumbai. If you are too from Mumbai – you must have enjoyed eating the lists of Chinese cuisines available as snacks, if not, then you have missed so much from your food check list. Schezwan  noodles, hakka noodles, fried rice, Chinese bhel, Manchurian balls and so much more!! To overcome this craving, I have prepared this easy peasy Indo-Chinese inspired veg noodles. One of my favorite Chinese dishes I love to cook by my style. As it is Indian version of Chinese so it should definitely have the touch of veggies in it. Another recipe for veg haters! But the smell of flavors and sapid taste of vegetables added will surely change your mind towards this edible!

Vegetable Fried Noodles

Vegetable Fried Noodles Food Recipe by the hoggerz

Preparation Time: 10 minutes
Cooking Time: Less than 15 minutes
Total Time: 25 minutes
Serves: 2 persons

1 cup Noodles
1 tablespoon Cooking oil
1 small Onion, thinly sliced
2-3 peeled and finely chopped Garlic
1/2 cup chopped Capsicum (Cut it into little cubes, You can also use red or yellow bell peppers)
1/2 cup peeled & chopped Carrots - Slice them roughly in a Julienne  or matchstick shape.
1 chopped green chilies
2 tablespoon of Soy or Soya sauce
2 tablespoon of Chili Sauce
1 tablespoon Vinegar
1/2 teaspoon Red chili flakes
Salt to taste
Chopped fresh cilantro or coriander leaves.

Step 1:
  • In a boiling water, add 1 cup noodles, 1/2 teaspoon salt & 1/2 teaspoon or few drops of cooking oil. Adding cooking oil will block the noodles from clumping. 
  • Leave it for 5 minutes & let the noodles cook in low-medium flame.
  • Once noodles turns soft & fluffy turn off the flame.
  • Strain the noodles quickly so that they don't get over-cooked. Remove them in a plate & keep it aside.
Step 2:
  • In a pan, heat oil & add 1 small thinly sliced onions. Sauté well.
  • Add chopped garlic cloves & half teaspoon of red chili flakes. Sauté well.
  • Once onions turns transparent, add chopped capsicum & Julienne and dice carrot.
  • Add chopped green chilies. You can skip green chilies if you don't like too much of spice in your food.
  • Cover the lid & let the carrot cook for 2-3 minutes on a low flame. You can also add spring onions, beans or green peas.
  • Now add salt, soy sauce, red chili sauce, vinegar. Mix it well. Add little by little amount of soy sauce, vinegar & red chili sauce. Later, you can increase its amount after adding strain & boiled noodles.
  • Now add all the noodles & mix properly.
  • Add soya sauce, red chili sauce & vinegar if needed.
  • Saute for 2 minutes so that the masala & vegetables gets mixed properly with the noodles.
  • Remove it in a bowl or plate. Garnish with 1 teaspoon chopped spring onions or 1 tablespoon of grated cheddar cheese. I prefer half teaspoon of chopped cilantro as I don't like the taste of spring onions, I am one of the spice freak & if you too love spicy food then you can try schezwan sauce in fried noodles & fried rice for hot, sweet & tangy taste.
  • Serve hot.
Isn't it quick & easy dish for your kids or friends!!!

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