Planning Time : 15 mins
Cook Time : 10 mins
Serves: 1
Formula Category: Breakfast-Lunch
Formula Cuisine: Indo Chinese
Fixings required
Chinese noodles - 1 bundle (100 grams)
Finely hacked garlic - 1/2 - 2 tbsp
Onion - 1
Cabbage - 1/2 container daintily cut
Carrot - 1 medium size (julienned)
Capsicum - 1 medium size
Oil - 2 1/2 tbsp
Soya sauce - 2 tsp
Bean stew sauce - 1/2 tsp or as required
Pepper powder to taste
Salt to taste
For Garnishing
Spring onion greens - 1/4 container finely hacked
Readiness
Convey water to bubble including a tsp of oil and 1/2 tsp of salt.Then add noodles to the bubbling water. Mix it once in a while to keep the noodles from staying together. Don't over cook the noodles. It ought to be cooked still somewhat firm. Test it by tasting the noodles. It ought to be firm yet not hard.
Deplete the noodles in a colander and run cool water over it to keep it from adhering to each other.
Cut the vegetables (carrot, onions, cabbage and capsicum) into thin strips as appeared beneath and keep it aside. This is a critical stride.
Strategy
Warm oil in a dish, include finely slashed garlic and saute for 2 seconds. At that point include onions and saute for a couple of more seconds on high fire took after via carrot, cabbage and capsicum. Saute the vegetables on high flame.You ought not over cook the vegetables ( it ought to hold the crunchiness).
(I didn't include beans. On the off chance that including beans,cut it into fine strips corner to corner and include it quickly subsequent to sauteing onions as beans will set aside somewhat longer opportunity to get cooked. After the beans are in part cooked, you can include carrot, cabbage and capsicum)
At that point include soya sauce, bean stew sauce and blend well.
Include the cooked noodles, salt, pepper powder and hurl everything together, so that the noodles get covered with the sauces well. Turn off the fire and enhancement with spring onion greens.
Serve steaming with tomato sauce.
Cook Time : 10 mins
Serves: 1
Formula Category: Breakfast-Lunch
Formula Cuisine: Indo Chinese
Fixings required
Chinese noodles - 1 bundle (100 grams)
Finely hacked garlic - 1/2 - 2 tbsp
Onion - 1
Cabbage - 1/2 container daintily cut
Carrot - 1 medium size (julienned)
Capsicum - 1 medium size
Oil - 2 1/2 tbsp
Soya sauce - 2 tsp
Bean stew sauce - 1/2 tsp or as required
Pepper powder to taste
Salt to taste
For Garnishing
Spring onion greens - 1/4 container finely hacked
Readiness
Convey water to bubble including a tsp of oil and 1/2 tsp of salt.Then add noodles to the bubbling water. Mix it once in a while to keep the noodles from staying together. Don't over cook the noodles. It ought to be cooked still somewhat firm. Test it by tasting the noodles. It ought to be firm yet not hard.
Deplete the noodles in a colander and run cool water over it to keep it from adhering to each other.
Cut the vegetables (carrot, onions, cabbage and capsicum) into thin strips as appeared beneath and keep it aside. This is a critical stride.
Strategy
Warm oil in a dish, include finely slashed garlic and saute for 2 seconds. At that point include onions and saute for a couple of more seconds on high fire took after via carrot, cabbage and capsicum. Saute the vegetables on high flame.You ought not over cook the vegetables ( it ought to hold the crunchiness).
(I didn't include beans. On the off chance that including beans,cut it into fine strips corner to corner and include it quickly subsequent to sauteing onions as beans will set aside somewhat longer opportunity to get cooked. After the beans are in part cooked, you can include carrot, cabbage and capsicum)
At that point include soya sauce, bean stew sauce and blend well.
Include the cooked noodles, salt, pepper powder and hurl everything together, so that the noodles get covered with the sauces well. Turn off the fire and enhancement with spring onion greens.
Serve steaming with tomato sauce.
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