Tuesday, September 8, 2009
Whole wheat noodles - 8 oz
A mix of Onion slices, green capsicum, carrots, green beans, cabbage, baby corn
4 garlic pods,
1 tsp ginger paste
3 tbsp tomato ketchup
1/2 tsp + 1 tsp soya sauce mixed with 1 tsp cornflour,
4 green chilies,
1/4 tsp red chlli powder
Fried Eggs - 2
Chop all vegetables into thin strips or dice them. Ensure that all of them are of the same size.
Boil the noodles in salted water according to packet instructions until cooked. Make sure you don’t overcook them. Drain, pour 1 tsp of oil over it and toss the noodles. This ensures that the noodles don’t stick.
Heat oil and deep fry some of the noodles in batches until crispy , golden in color. Remove on a kitchen towel. (Or line them on a baking sheet and bake on on low heat till they crisp).
Alternatively, heat a tbsp of oil in a nonstick pan and add some noodles. Cook on medium heat, without touching the noodles. Once they form a nice crust on the bottom, flip and then cook on the other side till it gets a crust. Remove and keep aside.
Heat olive oil in a big shallow pan on high heat and add green chilies, ginger and garlic. Saute for half a minute, add rest of the vegetables Stir constantly for 5 mins until they seem cooked but still crisp. Cook on very high heat. Add 1/2 tsp soya sauce. Stir for 30 secs. Remove and keep aside.
In a saucepan, add soya sauce cornflour mix and add tomato sauce and half cup water. Add salt , black pepper and red chili powder. Bring to boil while stirring constantly. Cook till desired consistency is reached.
Serving – Put crisp noodles in to serving bowl, add the vegetables and pour in the sauce over it. Add a fried egg on top.