VEGETABLE NOODLES

Vegetable Noodles with Vegetables in Spicy Garlic Sauce
Prep & Cooking Time: 30 minutes
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:

• 1 packet noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)
• 1/4 cup spring onions, finely chopped
• 1 onion sliced
• 2 cups julienne vegetables (carrots, beans, cabbage and capsicum)
• 1 tsp soya sauce
• 1 tsp green chilli paste (optional)
• 1/2 tbsp vinegar
• pepper powder as required
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil

Method

1.  Heat a tbsp and a half of sesame oil in a large pan/Karhahi and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high heat.
2.  Add the rest of the vegetables and toss them on high heat for 4 mts.
3.  Add salt, pepper powder, soya sauce and mix well. Add the drained noodles and combine well.
4.  Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce.

Vegetables in Spicy Garlic Sauce

Vegetables in Spicy Garlic Sauce Recipe
Prep & Cooking Time: 35-40 mts
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:

• 2 tbsps finely minced garlic
• 1 tsp finely minced ginger
• 1/4 cup spring onions, finely chopped
• 1 finely chopped green chilli
• 2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
• 1 tsp red chilli paste
• 1 tsp light soya sauce (optional)
• 1/2 tbsp vinegar
• 1 1/2 tsps brown sugar
• 2 tbsps tomato ketchup
• 1 1/2 tbsp cornflour
• 1 1/2 cups water
• salt to taste
• 1 1/2 tbsps sesame oil or peanut oil

Method

1. Heat a tbsp of cooking oil in a large pan and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute or till it is slight brown.
2. Add the chopped spring onion whites and green chillis stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.
3. Reduce to medium heat and add the red chilli paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.
4. Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.
5. Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.
6. Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.