• Noodles

  Filed under Tiffin

  Ingredients:

  200 gms – noodles
  2 – carrots
  2 – capsicums
  100 gms – cabbage
  100 gms – spring onions
  100 gms – onion stem
  3/4 tsp – Aji-no-moto
  5 Tbl.sps – oil
  1 tsp – soya sauce
  11/2 Tsp.sp – tomato ketchup
  11/2 tsp – worchestershire sauce
  11/2 tsp – salt
  1/2 tsp – white pepper powder

  Grind together:
  1/2 inch piece – ginger
  5 flakes – garlic
  5 – green chillies

  Method:
  Chop all the vegetables into thin strips (1 inch length).
  Heat water in a broad vessel.
  When it starts boiling add broken noodles with little oil and salt.
  Cook for 2 to 3 minutes till noodles become just soft to touch. (Do not over cook).
  Drain excess water in a colander and pour more cold water on top. (This prevents the
  noodles from sticking to each other).
  Heat oil in a ‘kadai’.
  Add ground paste, fry well, and add chopped onions and carrots.
  Fry for 2 minutes and then mix capsicums and cabbage.
  Continue frying in high flame with Aji-no-moto.
  When the vegetables are tender add onion stem with other sauces, salt and pepper.
  Gently stir in cooked noodles and fry till noodles become steaming hot.

  Tagged as: Chettinad, chettinadu, Chinese Recipes, cook, cooking, cuisine, dish, food, fry, india, Indian, Noodles, recipe, Tiffin, veg, vege, vegetable
  
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