Vegetable Noodles

After introducing my in-laws to Noodles, with the help of this South Indianized Noodles, a fusion recipe with our own traditional flavors going into noodles, this Chinese version also got accepted! Why just accepted, it became a super hit, esp with my FIL! To an extent where he'd want it for breakfast!!

This being one of the most famous Indo-Chinese food, is usually a hit among most people, and especially with kids. Very easy to make, provided you have the things in hand and can be a one pot meal.

We like the flavors subtle, so I add the soy sauce, vinegar and ajinomoto in smaller quantities. Go ahead and increase the quantities if you like stronger flavors.

Here’s the recipe...

Vegetable Noodles

Preparation time : 10-15 min
Cooking time : 15 min
Serves : 4-5

Ingredients:
Chinese Noodles - 250 g
Water - 8 cups
Green chilies - 5-6, as per taste or chili sauce
Garlic - 4-5 cloves
Cooking oil - 2-3 Tbsp
Vegetables (Beans, Carrot, Capsicum, spring onions) - 2 cups, chopped
Onion - 2 medium sized, chopped fine - I didn’t use
Soya sauce - 1 Tsp
Vinegar - 2 tsp

Ajinomoto - a pinch
Salt - 1 tsp or as per taste
Pepper powder - ¼ tsp, optional (adjust as per your taste)

Method:

• In a large pan bring water to boil
• Add a pinch of salt, a few drops of oil and add the noodles
• Cook for a couple of minute till just done - or as per the instructions on the packet
• When done, pour it over a colander to drain the water and separate the noodles with a fork
• Keep aside for 5 minutes to cool
• In a pan, heat oil and add green chilies, chopped onion, sauté till the onion is translucent
• Add the vegetables, sprinkle some salt and let it cook on medium heat
• When almost done, add soya sauce, vinegar and ajinomoto and mix well
• Mix in the spread noodles and add the remaining salt
• Add pepper powder if you prefer it hot
• Mix thoroughly and let the ingredients combine well with the noodles
• Serve warm with a Manchurian or just tomato ketchup!