There are several ingredients you can add to your noodles. It all depends on the taste that you are looking for at that point of time. For now, chili lemon sauce sounded good in my head, so I thought of giving it a try. It turned out great. The recipe was flavorsome and nutritious too because of all the vegetables I added to my noodles. Although, this time I used store-bought red chili sauce. You can also make chili sauce at home. Here is the link to one of my chili sauce recipes – Cayenne Pepper Garlic Chutney. Lemon juice gives the recipe a fresh taste in place of adding vinegar. Once again I would say the same thing I do for mostly all my recipes – feel free to add your favorite vegetables and you will definitely end up creating a new recipe which you’ll be proud of. 🙂
1 packet Hakka Noodles
1 spring onion cut in julienne
1 medium sized red onion
½ carrot cut into thin strips
Green, yellow and red bell-pepper cut in julienne
1 cup finely shredded cabbage
1 finely chopped green chili
A handful of cottage cheese cubes
5-6 cloves of finely chopped garlic
1 tsp finely chopped ginger
Red chili sauce
Juice of 1 lemon
A pinch of asafetida
2 tbsp refined oil
Salt to taste
- Heat oil in a wok and brown the cottage cheese. Keep aside. This step is not necessary. You can skip it.
- Boil noodles in another vessel while sauteing vegetables.
- Next, add asafetida, ginger, garlic and green chili. Saute on a medium flame and add onions. Increase the flame. Add salt to taste.
- Add cabbage and carrot; let it cook for 1 minute or so on a high flame.
- Add bell-peppers cottage cheese and red chili sauce.
- Add boiled noodles, lemon juice and spring onion leaves. Mix well. Give it a taste.
The whole cooking process has to go very quickly. It tastes better if you leave your vegetables crunchy. It gives texture and body to your noodles. Moreover, they will taste better too. 🙂
Sometimes you wish for something and you get something else in return totally unexpected. That is how unpredictable life is. I believe food and life are very similar to each other. You can make anything out of it. Be it a complete mess or something nice and beautiful! Something worth tasting. 🙂 Usually, you need a particular sauce to go with your plain boiled pasta. But, what if you don’t want to make any? No worries, this pasta I’ve made here doesn’t require you to make any kind of sauce and is quick and easy to prepare. Oh! And of course, delicious too. No compromising on taste. Feel free to use your own choice of vegetables.
Ingredients (Serves 2-3)
250 ml milk
1 medium-sized onion (julienne)
3-4 cloves of finely chopped garlic
2 cubes processed cheese
¼ chopped capsicum
½ carrot cut in small cubes
1 bowl of Button Mushrooms
½ cup of cottage cheese cut in cubes
1 finely chopped green chilli
2 tbsp Olive Oil
Salt to taste
Freshly ground Black pepper
- Add pasta to a pot of boiling water. Add salt and a tsp of Olive oil. Let it cook al dente.
- Heat Olive oil in a seperate pan. Add garlic and green chilies. Saute for a minute or two on a high flame.
- Add onions and a pinch of salt
- Next, add cottage cheese, carrots, mushrooms and any other veggies of your choice except capsicum. Let them cook on a medium flame. Add cheese cubes cut in small pieces (so that they melt easily).
- Add milk and bring it to a boil.
- Add pasta and capsicum. Mix well. Sprinkle freshly ground black pepper and hog onto it with buttered garlic bread! Slurp :p
Happy cooking! 🙂
Pasta has always been one of my favorite foods since a very long time. It is so Quick to make and Delicious to eat!
When I was in my teens–new to the kitchen,new to cooking pasta, I couldn’t quite get it right. My pasta was over-cooked and dry to the throat, sauce too less, etc. Slowly and gradually, I came to realize a few pointers to keep handy while preparing pasta. I want to share them with you all, just so to avoid such unpleasant situations. Let’s have a look at a few tips to an appetizing dish.
- Make sure there is enough water for your pasta to cook in.
- Try to prepare your sauce and pasta simultaneously so that as soon as your pasta is cooked, it can go into your sauce and incorporate the flavors from it.
- The above step also prevents pasta from getting dry.
- Season it well and keep giving it a taste to fill in the gaps and making it flavorsome.
So, now that you have kept these things in mind—Let’s get Cooking! 🙂
This is what you will need:
Ingredients (Serves 2 Preparation Time: 10 minutes Cooking time: 10 minutes)
3 cups Durum Wheat Penne Pasta
2 ½ cups mushrooms
1 cup finely cut spinach
2 red onions (1cut in julienne)
2 red chili peppers
4-5 cloves garlic
½ tsp sugar
½ cup pasteurized milk
½ cup Mozzarella cheese
Freshly ground black pepper
Salt to taste
2 tbsp olive oil
- For the Chili Pepper Sauce: Roughly chop up 1 red onion, garlic, chili peppers and add sugar; sauté in 1 tbsp oil for 2 minutes. Add ¼ cup water and form a paste with the help of a mixer grinder.
This is the one I used. I think it is called Cayenne Pepper.
- Add pasta to boiling water, 1 tsp salt and 2-3 drops of oil; cook al dente (Check pasta after 7-9 minutes).
- While your pasta is cooking away, heat olive oil in a pan. Add red onions and sauté with a pinch of salt.
- Add mushrooms and cook. They will release their moisture and shrink. Add spinach and mix well.
- Check pasta. If it is done drain well and keep aside.
- Add chili pepper sauce, milk and cheese, black pepper and salt for seasoning. Heat for a minute or so, then toss in your cooked pasta.
Note:Even though I have used chili peppers in this recipe, it only gives a mild spiciness to the dish. I think it was because of the milk, sugar and cheese. You can also de-seed your chilies and use!
Sprinkle some oregano, chili flakes and parmesan cheese if you like. Although, the dish tasted just fine on its own.
Bon Appétit! 🙂
I am linking this recipe to Pasta Please-Peppers Challenge hosted by Nayna at Simply Sensational Food and organized by Jacqueline at Tinned Tomatoes.