I wouldn’t call this a unique recipe or some new creation. Instead, I just wanted to share with you all how I usually like to eat my noodles when I am totally not in the mood to cook a gravy along with them. 🙂
Ingredients (Serves 4)
1 packet of good quality noodles
Veggies of your choice. These are the ones I used
2 1/2 tsp Soya Sauce
2 tsp vinegar
2 tsp red chili paste (soak 2 dry red chilies in water for 15 minutes and form it into a paste)
1 tsp sugar
2 tsp tomato ketchup (Optional)
2 tbsp Olive oil
Salt to taste
- Add noodles in boiled water with half tsp salt and 1 tsp oil. After about 5 minutes, break a strand and check to see if they are ready. Drain water and keep aside.
- Place the wok on a high flame. Add olive oil, garlic, green chilies, onions, carrots, mushrooms, broccoli, and bell peppers. (In the same order)
- Pour in your soya sauce, vinegar, red chili paste, sugar, tomato ketchup, and salt to taste.
- Quickly stir-fry (LOVE that sound of SIZZLE :p) and add in your noodles and mix well. (In this process, I turn off the flame to prevent noodles from sticking to the wok and ending up with broken strands). Turn the heat back on for a minute and give it a quick stir.
Now, you can relish them right away
Eat My Way! 😉
Spread tomato chili sauce on your slices and place your noodles. Sandwich them and lightly toast it on both sides!