Chinese Vegetable Noodles

2016-05-11
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

INGREDIENTS TO BOIL THE NOODLES:

 

1 Liter Water

1- 2 Tbsp Salt

 

* NOTE: Add : 2 -3 Tbsp Oil After Washing The Noodles With Cold Water

 

 

Ingredients to make the RECIPE:

 

400 gms Hakka Noodles / Normal Noodles

4 – 5 Spring Onions (Sliced)

1 Mid Size Onion (Sliced)

5 – 6 Bok Choy Leaves

1 Mid Size Capsicum (Sliced)

1 Mid Size Carrot

1 .5 Tbsp Ginger Garlic Paste

3 -4 Tbsp Oil For Cooking

2 – 3 Tsp Salt

1/ 2 – 1 tsp M.S.G ( Monosodium Glutamate) or Ajinomoto

1 Tsp Black Pepper Powder

2 Tbsp Light Soy Sauce

1 Tsp Sambhal or Chilli Garlic Paste

1 Tsp Hoisin Sauce (Optional)

1 Tbsp White Vinegar or Normal Vinegar

Few Drops of Sesame Oil (Optional)

 

*NOTE: You can add some cabbage or Chinese cabbage as well or any other vegetable of your choice

 

INSTRUCTIONS TO MAKE THE RECIPE :

 

KEY POINTS :

  • Make sure you boil the noodles properly about 90 %
  • Wash the noodles with cold water so that cooking process is stopped and he excess starch is removed
  • Add ample amount of salt while boiling the noodles
  • Cook the vegetables properly Chinese cooking is done on a High flame and its fast but that doesn’t mean the the vegetable are meant to be raw

Leave a Reply

Your email address will not be published. Required fields are marked *