Friday, December 31, 2010

Indo-Chinese noodles


This dish makes an appearance atleast once in a month on our table. Abbas and I both don't eat rotis or chapathis for lunch or dinner. For rice patrons like us, absence of rice means an incomplete meal. But when we crave for a change once in a while, we go for Noodles. Kids love it too and the quantity of consumption would be more than compared to rice. My Amma would always tell us siblings that you have two different stomachs in there. One for your favourite food which always has space to accomodate and the other for your non-favourites which always claims to be full!

Ingredients:
Hakka Noodles - 1 packet
Veegies - 1 cup, sliced to thin long juliennes(Carrot, Beans, cabbage (par boiled), capsium, spring onions)
Onion - 1 medium, sliced
Tomato sauce - 1 tbsp
Soya sauce - 1 tsp
Green chilli sauce - as per taste
Maggi cube - 1
Salt - to taste
Pepper powder - to taste
Scrambled eggs - 2 (optional)
Oil - tbsp

Method:
1. Cook noodles as per instructions on the packet. After draining water, spread it on wide plates and let them cool completely.
2. Heat oil in a pan. Add onions and saute for 2 mins.
3. Now add all the veggies and saute for another 2-3 mins. Add rest of the ingredients and noodles and toss them well so that all sauces and veggies are uniformly mixed with noodles.

Note:
1. I generally don't add tastemaker while making instant noodles for kids. I use all those stocked up tastemaker sachets while making noodles. You may add Maggi cubes instead.
2. Since soya souce and tastemaker / cubes have salt in it, be careful while adding extra salt.
 
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2 comments:

  1. wow, looks delicious. I love this kind of noodles :) Happy new year to you :)

    ReplyDelete

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