Indo Chinese Vegetable Noodles

Pin on Pinterest108Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on StumbleUpon0Share on Yummly0Share on Tumblr0

Vegetable Noodles
This Indo Chinese Vegetable Noodles recipe is my ” TO GO ” RECIPE anyday!


Yes, there are many such evenings I have one question to my family – ” What would you like to eat for dinner?”. And we have everyone right from the littlest member to the oldest iterating their favourites – Macaroni Cheese,  Coriander Pesto Pasta, Aloo Paratha, Pav Bhaji, Paneer Peshawari, Chinese Noodles and what not.

So what does mummy do every time, when she is stuck in a dilemma? She stands in front of the open refrigerator ( not for the chill air 😉 ) , but to actually rummage what are vegetables in the trays.

Cabbage ✅
Colorful peppers ✅
Carrots ✅
Ginger ✅

O O lala..

Mummy is slowly getting concrete with the indulgent ideas and what to get cooking.. She further checks her basket tray and has a tick on her checklist for

Onions ✅
Garlic ✅

Vegetable Noodles
But wait, have I seen a packet of Wheat noodles in my pantry? Yes , No – ???
Yeippe!!✅ ✅ ✅

Yay!! So it going to be our sooper quick Vegetable Noodles.. Trust me, it is really super quick to make them.

Once you boil the noodles as per the packet instructions and set it aside, all that needs to be done is to stir fry the fine juliennes of vegetables, add sauces and tada.. Indo Chinese Vegetable Noodles is ready.

Cooking up the whole thing takes only 25-30 minutes.. What is time consuming is planning what to make for dinner?

How often are you in my shoes at home?

Vegetable Noodles

Let me tell you one more thingy, we cook pasta and noodles even more so often off late and its all thanks to my new tri-ply cookware collection of Copper Pots & Pans from Proware Kitchen.
When these first arrived, I kept looking at them coz, they are so pretty. Pretty is an understatement. I really didn’t want to cook, but just stare that this pretty creation.⠀

But a few days later, I cooked up a traditional curry in the pan and boiled some pasta, noodles in the stock pot.

The little saucepan works well as a server for sauces on the table or like a dipping bowls for cheese dips. ⠀
How would you use them? I would love to hear from you soon.⠀

A few of my readers were quite curious about my thoughts on the copper ware. So what did I think about them? Well, Since they are so pretty, I was using them on real low flame for the first time.. But actually you could use them like your usual pots and pans on all cooking sources except induction hobs.

These copper pans are lighter with a copper exterior, an aluminium core middle layer and a layer of stainless steel coating on the inside. Hence the name Triply cookware. Brushed stainless steel interiors offers non reactive and hygienic cooking for daily use.

Vegetable Noodles

Copper Cookware naturally loose color with cooking and they would tarnish further with overheating. But hold on! They can be restored using a Copper Cleaner – Brasso or even vinegar etc. Unless these copper pans are extremely tarnished, they would still be a charmer in your kitchen.

Hop over to Proware Kitchen website to explore their gorgeous range of cookware. Copper Triply Range is available to buy   starting from 19£.

Keep checking back this space for more of my experiments with Copper Triply Range.

INDO CHINESE VEGETABLE NOODLES

vegetable noodles
Ingredients
Noodles – Plain  or  4 Nests of Wheat Noodles
1 Small White Onions, finely sliced. ( red onions also work well )
1/2 Cup finely shredded cabbage
1 Green & Red pepper, thin juliennes
1 Medium sized carrots, thin juliennes

3 Finely crushed garlic pods or about a Tsp of Garlic puree
1 tsp finely chopped ginger
Salt as needed
1/2 Tsp Black pepper, Add more as needed.

Sauces needed
1.5 Tbsp of Soy Sauce. Add more if required
1 Tsp Rice Wine Vinegar
1/2 Tsp Chilli Sauce
1/2 tsp Tomato Ketchup ** ( optional )

1 Tbsp Olive Oil
1 Tbsp Sesame Oil

Directions

Cook Noodles as per the packet instructions in your stock pot and set it aside. Remember to run it through in cold running water to avoid overcooking due to steaming.

Heat oil’s in a wok, add ginger and garlic. Once browned, add onion thins, cabbage and saute for 2 minutes. Add carrot, peppers  and saute until still crunchy. The vegetables must not over cook and loose shape.

Once still crunchy to touch, add the sauces – soy sauce, rice wine vinegar and chilli sauce. Give the vegetable mixture a good stir. Add Black pepper and salt and stir again. Remember that soy sauce already has a portion of salt, so add them slightly less than usual.

Add the cooked noodles and mix them with the vegetables using 2 forks. This usually gives the noodles a good mix of the flavors and the vegetables. Taste and add more sauce or seasoning as desired.

Make spirals with fork and layer them up in a bowl before serving. It tastes fabulous on its own, but if you would like a side, try along some Schezwan Potatoes.

Notes:
I do tend to avoid black pepper & chilli sauce if its for my little one. Instead I do add a bit of ketchup.

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (1)

  • So tasty and easy to make
    I know this beaut will be loved in our house

    Reply

Write a comment