Chinese Noodles By Kousalya

Ingredients

Pasta noodles (#1 or#5) - 1lb

Onion small size -1 sliced

Capsicum small size-1sliced

Spring onions-5 chopped (keep the base and top part separately)

Ginger garlic chopped/paste-2tbl spoon

Carrot-1 thinly sliced

Beans -10nos thinly sliced

Cabbage sliced-1cup

Soya sauce-5tblspoon

Vinegar-2tblspoon(optional)

Tomato sauce-3-4tblspoon

Chili sauce-2tblspoon

Pepper powder-1/2 tablespoon

Oil & salt

Coriander leaves

Procedure:

In a pot bring some water to boil add 1 tablespoon of salt and 2 tablespoon of olive oil (or any cooking oil). When the water starts boiling add the pasta noodles and cook for required time (time will be stated in the cover), for number 1 type pasta it takes only 3 to 4 minutes.

Drain the excess water and put the noodles in strainer and run some cold water on it and a spoon of oil and make sure that oil slightly coats in each string, so that noodles won’t be sticky.

Keep the shallow pan on stove pour some oil when the oil is hot add the ginger garlic when it getting fried add the onions and fry for a min -the ginger garlic tend to turn brown soon so make sure it doesn’t get burnt.

Add the spring onions and capsicum and fry for a minute then add the veggies one by one and fry them for few minutes.

Now add all the 4 sauces and salt let the veggies cook for few minutes in that sauce in medium high flame.

Check the veggies are cooked and add the noodles and mix it well and reduce the flame to medium.

In this stage check for spice and salt and adjust the taste by adding the sauce and mix and fry them well.

Garnish with spring onions and coriander leaves and serve hot.

Notes:

Don’t forget to add salt while cooking the noodles else the noodles will be mushy.

If you use chili tomato sauce adjust the chili sauce proportion.

Use noodles spoon for mixing so that it won’t break and be mushy.

I use KIKKOMAN SOY Sauce, Sambhel chili sauce and maggi tomato sauce.

1lb of pasta serves up to 5 people.