Chinese Noodles

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Chinies noodles

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

My kids both of them love it but then have to make 2 versions always one veg for my veggie gal ANISHA and non – veg for the rest of us . I used to like noodles but in between started prefering fried rice but now it’s back to noodles . As I mentioned before my entire schooling was in good shepherd public school in ooty . We were fed so well but not allowed to keep snacks or chocolates . Still we ( sindhu , sulu my best buddies and myself ) used to manage to have snacks through out the academic year . Our main staple snack was maggie noodles . Catch hot water from the hot water tap in our toilet mug . Run to our secret place near the trunk room . Break the noodles with the masala packet and wait for 3 minutes for it to cook . The longest 3 minutes of our lives . Gobble it out with the runny watery liquid and the noodles . Life was fun fun fun..

Ingredients 
Ingredients
Quantity
Chinese noodles200 gm
carrots2 juliens
capsicum1 big juliens
cabbage100 gm shredded
beans1/4 cup cut slanting long strips
spring onionfew chopped
onion1 sliced
ajinomoto3/4 teaspoon ( optional )
oil4 tablespoon
light soya sauce 1 teaspoon
tomato sauce1 1/2 table spoon
sugar 1 teaspoon
salt and white pepper to taste
vegetable or chicken stock 1/2 cup
Method
  1. Heat water in a large heavy bottomed vessel .
  2. When boiling add salt , 1 teaspoon oil and broken noodles .Cook till noodles are just soft . Do not over cook .
  3. Drain and rinse in cold water to prevent noodles from sticking to each other . Heat oil in a large wok .
  4. Add one garlic flake crushed , top with onion and all the vegetables except for onion stem . Stir on high flame for 3 minutes .
  5. Add ajinomoto , salt and sugar . Keep stiring till vegetables are 3/4 cooked still having a bit of crunch in them . Add all the sauces , white pepper and onion stem . Mix well . Taste and adjust .
  6. Stir in the cooked noodles along with the stock and fry till the stock has been absorbed into the vegetables and noodles .
  7. Once all the flavours have infused together and is dry remove from heat and serve hot with tomato ketchup .