October 24, 2010

Indian vegetable noodles

Vegetable Noodles
A favorite brunch on weekends, when I am in no mood to cook. You can also cook it for dinner.

What  I used: (Serves 4)
Noodles 2 single packs ( Top Ramen or Maggie, without the spice powder, cos some may contain MSG)
2 cups assorted colorful vegetables cut lengthwise (Beans, corn, carrot, peas, onion, colored peppers, any or all you want)
1tsp chopped ginger and garlic
1tsp vineger
1tsp soy sauce
1/2tsp chilli sauce ( Tomato sauce if you are cooking for kids)
1/4tsp cumin powder
1/4tsp black pepper powder
2tsp olive oil
Salt to taste
Vegetable Noodles

Break the raw noodles into a glass bowl, add 2 cups water and microwave for 4-5 minutes, checking half way. ( Microwave times vary, so check it at intervals) The noodles must be cooked and hard, not soggy and soft. Take it out, strain it into a colander and run cold water for 2 minutes, Set aside.

Take a large non stick pan or wok. Heat it. Add the oil, and toss in the ginger garlic. Immediately add in the chopped vegetables, starting with the uncooked carrots/peas/corn/beans, stir for a minute, then add the onions and green/red/yellow pepper. Stir constantly on high for just a minute, DONT BURN IT! (I always add the onions after the carrot and beans are cooked half way, so the onions stay crunchy, but you may add it in the beginning if you like).

Turn down the heat to medium, add in the soy sauce, vinegar, tomato sauce, cumin powder, pepper and salt. Stir, and add the cold cooked noodles. Turn up the heat, stir constantly, for just another minute. Take it away from the stove top. Serve hot  :-)