10 January, 2015
Veg NoodlesPosted in : Bachelor's Room, Indo-Chinese Corner on by : Isha K Tags: cabbage, carrot, chilly sauce, green capsicum, noodles, red bellpepper, soy sauce, spring onions, white pepper powder, yellow bellpepper
Noodles are something which brings the expression of excitement on our face. From kids to the old ones in the family, love noodles. This recipe is very simple and the lots of vegetables boost the health meter. While preparing noodles, we certainly have to keep some things in mind like the quality of noodles, their taste, temperature while boiling them, and the stir frying technique. Don’t worry, it is not a rocket science, you only have to keep check on certain things which I’ve mentioned below. The recipe is quite simple yet tasty.
Points to be noted:
- Always buy good quality of noodles. The whole thing depends on the taste of the noodles, whether you use good quality of the sauce, or ingredients, but if the noodles taste badly then your dish will be screwed up. I used the noodles manufactured by Nilon’s brand, if you know some more good brands then please share. I’ve never tried the masala that comes with the noodles pack
- There are two ways boiling noodles (in my knowledge, if you have some other technique other than mentioned here, then please share) – 1. Take water in a pan, add a pinch of salt and a few drops of oil, let it boil. When it boils, add noodles and stir for 1 min. Turn off the gas. The noodles should be semi-cooked, not fully cooked otherwise they will be sticky and messy. Just keep the timings in mind. Put the noodles in a strainer and wash with cold water. This is the method which I follow everytime and the results are good.
- 2. Heat water in a pan, add salt and place a colander in it. Put the noodles in colander and allow them to cook. When the noodles are done, lift the colander and with the noodles, put it in another pan with cold water for 2 minutes.
Remove the colander with the noodles from cold water and add to the vegetables.
- Use a good quality of Chinese sauces, mainly Soy Sauce. Sometimes it is very bitter in taste and spoil the whole dish. I prefer Ching’s. You can also use Delmonte, weikfield, smith n Jones, etc.
- Now the cooking technique which is used to cook some of the Chinese dishes is the Stir-frying technique. You do not need to learn it or do a deep study about it just only to prepare veg noodles, but you should keep the basics in mind. Try to use a wok or a gheri and khuli kadhai, similarly like the one used by the people running Chinese food stalls. In this technique, ingredients are fried in a small amount of very hot oil while being stirred in a wok. Firstly, you have to ensure that all vegetables are not too wet, all the water you have used to wash them is drained. Secondly, always cook on medium to high heat. Keep stirring them or use a pan with handle to toss them. The purpose is to cook fast and to retain the crunchiness of vegetables. The crunchiness of vegetables enhances the taste of noodles and you get the flavors in every bite.
So you just have to keep these simple points in mind while making veg noodles and creating the super magic. Note the recipe now 🙂
Noodles – 2 Packets
Water- to boil the noodles
Onions – 3 medium, sliced
Spring Onions(Hara Pyaaz)– 2 sticks, finely chopped
Green Capsicum(Hari Shimlamirch) – 2, julienned
Red Bell pepper(Laal Shimlamirch) – 1, julienned
Yellow Bellpepper(Peeli Shimlamirch) – 1, julienned
Cabbage(Patagobhi)– half, shredded
French Beans- 8-10, Finely chopped
Green Chillies- 2, Diagonally cut and soaked in 1 teaspoon of vinegar
Garlic – 5 cloves
Red Chillies – 5 soaked for 15 minutes
Soy Sauce – 1 Tablespoon or to taste
Chilli Sauce- 1 Tablespoon or to taste
White Pepper Powder or Black Pepper Powder- 1 Teaspoon or to taste
I use white pepper powder because it is milder in taste than black pepper, which reduce the hotness and balance the flavor also.
Salt- to Taste
Oil – 2 Tablespoon
If you are preparing noodles for the kids, then avoid the red chilly paste part, and you can also reduce the amount of the chilly sauce. You can add soya chunks or tofu to add on some protein factor for kids and to minimize the junk food factor. In case you do not have red and yellow bell pepper, then increase the amount of green one.
The Indo-Chinese corner-
1. Take a large pan, in which you feel the noodles could emerge properly in the water. Fill it 3/4th with the water. Add a pinch of salt and a few drops of oil. Let it heat up enough or majorly give it a boil. Break Noodles pack and add to the water. Stir them for 1 minute or till they are semi-cooked(slightly kaccha). They should not be very soft. Transfer the noodles into a strainer or colander and put the colander under running tap water. Rinse them and let the water drain properly.
2. Wash all your vegetables and chop them as mentioned under ingredients. Soak the green chillies in vinegar.
3. Take red chillies and garlic, add a pinch of salt and a few drops of oil, grind them in a mixer and make a paste.
4. Take a wok or a gheri kadhai, heat 2 tablespoon oil, put red chilly and garlic paste, stir on high heat for 30 seconds. Add chopped onions, spring onions, toss them then add french beans, capsicums and carrot, stir fry them on medium to high heat for 2 minutes, add cabbage and again stir fry all the vegetables. Don’t allow vegetables to become too soft, we have to retain their crunchiness.
5. Add soy sauce and chilly sauce, white pepper powder or black pepper powder, chillies with vinegar, check the salt, add some if needed and saute.
6. Add noodles and toss them with the vegetables. Mix them properly.
7. Garnish with spring onions and serve hot.
While making noodles, we have never thought how and when it was invented and how this simple food became the staple food worldwide. I read many articles to find this out and came to know that Italians and Chinese still debate about the invention of noodles. Noodles in China actually began with its tradition of bread, something that is still widely eaten across northern China.
In China, you have chefs that pull the thinnest of noodles called la Mian and bath them in a long-simmering beef soup with chili, coriander, and crumbles of meat; meanwhile in Italy, you have sfoglie (female pasta makers) rolling out delicate thin sheets of spinach noodles and baking them with Bolognese and bechemel sauce. And both are noodles!
Soy Sauce is one of the main ingredients used in South East Asia Cuisine. It is made with the fermented soyabean and wheat mainly. Ingredients used in Soy Sauce are Soya beans, wheat, Acetic Acid, Sugar, Salt, Water and some preservatives. Always select Soya Sauce which contains an amount of sugar in it.
In both East and West, people have searched for centuries for better ways to preserve foods, discovering through experience that the use of salt not only preserves, but improves flavor. This is because proteins contained in food are broken down by microorganisms into taste-enhancing umami components.
In ancient China, preserved foods and their seasonings were known as jiang—perhaps the forerunner to what we now know as soy sauce. Different types of jiang were produced from meat, seafood, vegetables and grain. Of these ingredients, grain was the most easily available and manageable, and so the jiang made from soybeans and wheat in particular developed more rapidly. The process of making this “grain jiang” eventually spread from China into Japan and other neighboring countries. Today’s soy sauce is said to originate from this seasoning.
As a snack dip it adds a touch of intrigue and in a marinade it adds a punch to remember.