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Vegetable Chowmein
By : Anita RahejaCategory : International cuisine, Chinese
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the noodles in sufficient water with little salt and 1 tbsp oil.
- When the noodles are done drain out the water.
- Pour room temperature water over the noodles.
- Drain the water completely and keep aside.
- Heat 2 to 3 tbsp oil in a wok.
- Add garlic. Saute for few seconds.
- Add the spring onions. Saute till transparent.
- Add the carrots and stock.
- Cook till the carrots are half done.
- Add cabbage, bean sprouts, salt, pepper, aji-no-motto and the sauces. Cook for few minutes.
- Add the cornflour mixture.
- Remove when the sauce thickens.
- Fry the kept aside boiled noodles in sufficient oil till crisp.
- Keep aside few crispy noodles to garnish.
- Remove the remaining noodles in a dish.
- Pour the prepared sauce over the noodles.
- Garnish with crispy noodles.
- Serve hot with chillies in vinegar and other sauces as required.
Ingredients:
1 small packet - noodles
1 tbsp - oil (to be added when boiling the noodles)
2 to 3 tbsp - oil (for sauting)
sufficient oil for deep frying the noodles
2 - carrots (finely shredded)
1 cup - cabbage ( finely chopped)
2 to 3 - spring onions (finely sliced)
� cup - bean sprouts
11/2 cups - water or stock
1 tbsp - cornflour (mixed with little water)
2 tsp - soya sauce
� tsp - chilli sauce
� tsp - pepper powder
� tsp - pepper powder
� tsp - aji-no-motto
salt to taste
4 to 5 cloves - garlic (crushed)
1 small packet - noodles
1 tbsp - oil (to be added when boiling the noodles)
2 to 3 tbsp - oil (for sauting)
sufficient oil for deep frying the noodles
2 - carrots (finely shredded)
1 cup - cabbage ( finely chopped)
2 to 3 - spring onions (finely sliced)
� cup - bean sprouts
11/2 cups - water or stock
1 tbsp - cornflour (mixed with little water)
2 tsp - soya sauce
� tsp - chilli sauce
� tsp - pepper powder
� tsp - pepper powder
� tsp - aji-no-motto
salt to taste
4 to 5 cloves - garlic (crushed)
RECIPES BY ANITA RAHEJA
