VEGETABLE NOODLES

Was a favourite when we were kids.This was one of our after school snacks that Mummy made. Now its my son's favourite. We used to have it with tomato sauce, but my son does not like sauce , so its accompanied with Gobi Manchurian.

RECIPE

1. 350 grams(approx.) Noodles - egg noodles ,ordinary noodles or angel hair pasta
2. 10 cups water
3. 2 Tbsp ginger-garlic paste
4. 3 small sized carrot, julienned(150 gms )
5. cabbage finely , julienned  (150 gms.)
6. 1/2 of a capsicum, julienned(50 gms)
7. 1/2 of a medium sized onion(100 gms.)
8. handful coriander leaves chopped
9. 4 Tbsp. oil
10. salt to taste(3-1/2 tsp for the noodles and 1 tsp for the sauteed vegetables)

METHOD

Make ahead

• Chop the carrots into matchstick size shape. Chop the cabbage ,capsicum , onions  into  juliennes .
  
  
  
  
  
  
  
• Make the ginger garlic paste , if needed. I always grind it into a paste and put it in freezer trays , freeze it into cubes and store them in a big plastic box.



Boiling the noodles.

• In a big pot boil 10 cups of water.
  
• When the water comes to a boil , put the noodles in the boiling water and bring to a boil. If you are using angel hair pasta , break it into small pieces.
  
  
  
  
• Turn off the stove after the noodles comes to a boil, put in the salt,stir  . Keep it covered for 4  minutes. After that turn on the stove to high ,and again bring to a boil. Turn off the stove and drain.
  

 Sauteeing the vegetables

Heat a wok(cheena chatti ). Add 1 Tbsp oil. When oil is warm enough put in the carrots onion , cabbage and sauté on high heat for 1 minutes . Saute continuously. 

                  

                                     

•  Now put in the capsicum and coriander and sauté for  2 minutes . Sauté continuously.
  
  
  
  

• Take out the vegetables on to a plate . Salt the vegetables. The salt should be just enough to bring out the flavor. Don't salt like you would, for curries.
  

• In the same wok add 3 tbsp. oil . When hot add , 1 tbsp. ginger garlic paste (I have used frozen cubes).
  
  
  
  
  
  
  
• I like the paste slightly roasted and most of it sticking to the bottom of the pan.
  
  



• Now put in the cooked and drained noodles.Top it with the sautéed vegetables.Turn off the stove. 
  

         

• Dab it gently . Cover and keep for atleast 30 minutes.
  
• After 30 minutes mix the noodles with a wooden spoon in one hand and a fork in the other.
  

                                          

• Check for salt. Noodles ready.

NOTES

• Different sauces of one's own choice can be used with the sautéed ginger garlic paste.  Other choices of sauce can be used like  chilly sauce ,  vinegar,  tomato sauce ...... Improvise , make your own combination.
• Also vinegar and molasses can be used as a sweet and sour combination.
• Tamarind pulp can be used instead of vinegar. 
• I use the same method to make fried rice , except that I don't use sauces in fried rice.