Serves 2
INGREDIENTS
- 2 pack rice noodles
- 2 tbsp oil/clarified butter (for the wok)
- 1 tsp oil (for boiling the noodles)
- 4 cloves garlic, finely chopped
- 3 pieces of 1 inch ginger, finely chopped
- ½ onion, finely chopped
- 2 stem spring onion, chopped
- 1 green chilli thinly sliced
- Ground red chilli flakes
- ½ carrot, thinly sliced
- ½ cup cabbage, thinly shredded (optional)
- 1 capsicum, thinly sliced
- salt to taste
- 1/2 tsp soy sauce
- 1 tsp vinegar
- 1-2 tbsp chilli sauce
- ½ tsp pepper, freshly ground
PROCEDURE
- First, in a pot of boiling water add 2 packs of noodles, 1 tbsp salt and 1/2 tbsp oil.
- Stir them a bit so the oil gets distributed evenly, this is done so that the noodles don’t stick together.
- Once they are al dente, wash them under cold water (to stop the cooking/heating of the noodles) and drain out the excess water.
- Once washed, drizzle a bit of oil into the washed noodles and mix well in a bowl (to prevent them from sticking). Keep aside.
- Heat a large wok with some oil. Using a baking brush, coat the sides of the wok with oil/clarified butter, just so that the noodles don’t stick.
- Once the oil is heated, saute garlic and ginger.
- Then saute green chillies, onions and spring onions on medium flame.
- Now add the chopped vegetables (carrot, cabbage and capsicum).
- Sautee till they slightly shrink in size, but do not over cook as the vegetables would loose the crunchiness.
- Now add a pinch of salt, soy sauce, vinegar and chilli sauce. Mix well.
- Add the boiled noodles and ground chilli flakes to the mix and sautee well so that the sauces mix. If the tanginess is less, you can adjust the quantity of chilli sauce/soy sauce accordingly.
- Now add freshly ground pepper and toss well. Try to not break the noodles while mixing
- Serve hot, garnished with spring onions and a bowl of vinegar/green chillies on the side.
