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Cantonese Noodles
By : Anita RahejaCategory : Noodles, Capsicum, Carrot, Onion, Breakfast, Chinese
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the noodles with little salt till cooked.
- After draining the excess water, deep-fry the noodles in hot oil. Keep them aside.
- Heat about 3 tsp oil in a pan.
- Add the shredded vegetables and garlic flakes and toss.
- When three-fourth cooked, add salt, monosodium glutamate and onion oil.
- Finally, add the noodles and stir lightly.
- If you wish, you can lay the noodles on a plate and top it with the vegetable preparation.
Ingredients:
200 g - glass noodles
200 ml - cooking oil
200 g - vegetables, shredded (carrot, cabbage, onion, red and yellow pepper, spinach)
a few garlic flakes, crushed a pinch of monosodium glutamate
1 tsp - onion oil
salt to taste
200 g - glass noodles
200 ml - cooking oil
200 g - vegetables, shredded (carrot, cabbage, onion, red and yellow pepper, spinach)
a few garlic flakes, crushed a pinch of monosodium glutamate
1 tsp - onion oil
salt to taste
RECIPES BY ANITA RAHEJA
