Yummy Indo Chinese!! I am in love with the Indian modified version of these Chinese dishes. I also love them with loads of veggies with my noodles. I used egg less noodles for this and can proudly say that the result was heavenly. As we generally do not cook the vegetables fully in these noodles, we just need to saute them with oil and they add crunch to the recipe. For this we need the veggies to be finely chopped and this job takes time. But trust me the end result is worth all the effort.
Ingredients for the recipe are :
Vegetables: (all finely chopped)
Cabbage
Carrots
beans
mushrooms
capsicum (I used green and red both)
Mono sodium glutamate - a pinch (Chinese salt)
Soy sauce
Oil
Garlic cloves - finely chopped
some chillies - (you may omit these if its for kids)
Noodles
In a large pan put some water, add salt, noodles, some cooking oil and bring it to boil. Once they are soft drain the water and immediately keep it under cold running water. Now, keep aside in a bowl.
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Heat oil in a pan. Add a pinch of Chinese salt and finely chopped garlic to this.
Now add beans and carrots to this. Give it a stir and then add other veggies to the pan.
Quickly saute them.
Add noodles to this and some soy sauce.
Give it a stir and add salt to taste and some freshly ground pepper.
Optional : If you like the flavors, you may add 1 teaspoon of chili sauce and a teaspoon of tomato ketchup at this stage as well.
Serve hot on its own or you may serve it with Chilli Paneer (which is much loved by my kids at home.)
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