Cooking noodles has become part of Indian cuisine- be it an instant one or mixed with vegetables and using the chinese sauces.I am sure there will not be a child or adult who says NO to vegetable fried noodles or manchurian when visiting a multi cuisine hotel.Even when it comes to making at home for an occasion the choice would be for chinese recipes.And we know all mothers like to please their children with their favourties.I too did the same.I made this for my son's birthday.
INGREDIENTS
INGREDIENTS
| Noodles (2 packets) | 400 Gm |
| Cabbage(shredded) | 2 cup |
| Capsicum(thinly sliced) | 1 cup |
| Carrot (thinly sliced) | 1/2 cup |
| Beans(thinly sliced) | 1 cup |
| Green onions/scallion(chop whites separately) | 1/2 cup |
| Garlic(chopped) | 4 cloves |
| Soy sauce | 3 tsp |
| red chilli or green chilli sauce | 1 -2 tsp |
| pepper powder | 1 tsp |
| vinegar(distilled white) | 1 tsp |
| Ajino moto/MSG(optional) | t/2tsp |
| salt | To taste |
METHOD
Cook noodles in 2 litres of boiling water adding salt and 2 tbls oil.When done drain and pour some cold water to arrest further cooking.Drain completely to ensure that they do not contain any moisture.When cooked 400 gms noodles will give 16 cups.
Heat 3 tbls oil in a big pan.On high heat, sitr fry garlic.
Add cabbage, capsicum,white of onion,beans,carrot and stir fry for 3 min.
I steam cooked beans and carrot till they were half done.So when frying them for a short while( with other vegetables)that was enough to keep all the vegetables crisp.
Add soy sauce, chilli sauce, pepper, salt and mix.
Add noodles and mix everything well.
sprinkle few drops of vinegar.
Garnish with green of scallions/spring onion.
I placed the prepared dish in pre heated oven for 10 min.for a dry vegetable noodle.
Serve hot with manchurian side dish.(I made manchurian with bottle gourd)
Note: If using ajino moto that can be added while frying garlic.
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