Sorry for not blogging for a week.. it has been one hectic week as we were shifting houses.. packing.. unpacking and now finally kind of settled in the new place!
I make this at least once a week as it is a quick fix dinner and a delicious one too! We prefer to have this for dinner because it goes very light on the tummy.
This is made from the Chinese Noodles or the Japanese Alimentary Noodles which can be bought in any Chinese/American grocery shop. Actually one packet serves 2 people (as per the packet) but I usually use only half of that use more of vegetables.
Chinese Noodles - 1 packet
Pepper - 1 tsp
Soy Sauce - 2 tsp
Chilli Sauce - 1 tsp
Ginger - 1 tsp, minced
Garlic - 1 tsp, minced
Salt to taste ( go a little light on the salt as Soy sauce is salty)
Oil - 2 tbsp
Carrot - 1, peeled and sliced into thin pieces
Capsicum - 1 (try using many colors), sliced into thin pieces
Cabbage - 1 cup shredded
Spring Onion - 3 -4 stalks
How to make?
Chop all the vegetables into very thin slices as it is cooked only for a short time.
Cook the noodles as per the instructions on the packet, drain the water and set aside. Drizzle a tsp of oil and mix the noodles so they do not stick to each other.
Take a large wok/ non stick pan ( larger, the better).
Heat oil on high heat.
Add the mined ginger and garlic and fry for 30 seconds.
Add the carrots, fry for another 30 seconds.
Add the cabbage and capsicum. Toss the vegetables and be careful not to burn them as the heat is on high.
After a minute of tossing, add the black pepper and mix.
Add the cooked noodles. If you think that the noodles are too long and difficult to toss around, cut them with scissors or you can break them a little before boiling.
Add the soy sauce, chilli sauce and a pinch of salt.
Now toss the noodles so all the vegetables, sauces and noodles blend in.
Better to take two large forks in each hand and toss :)
Finally after few minutes of tossing, garnish with chopped spring onions and serve!