I love Chinese food and also love cooking it. Chinese Noodles is everyone’s favorite at homes, the twist that I add to it loads of vegetables and cook it without ajino-motto , a salt used in Chinese cooking which is apparently not good for the liver.
The recipe is very simple all you need is sliced vegetables.
Cooking time- approx-15 mins
Carrots- approx 2 sliced into long pieces
Capsicum- approx 2 sliced into long pieces
Cabbage- approx ½ sliced into long pieces
Onion- 3 sliced into long pieces
Ginger and garlic-1 tbsp- optional(I did not use it while preparing the noodles)
Salt- as per taste
Black pepper- 1 1/2 tsp
Vinegar – 1 tbsp
Soya Sauce- 1 ½ tsp
Refined oil- 1 ½ tbsp
Noodles- a small packet from the vegetable seller / packet noodles approx 350 gms
Boil the noodles in hot water and add 1 tbsp salt and oil , drain the excess water in sieve and wash the noodles in cold water. This will ensure that the noodles don’t mingle.
In a pan take approx 1 ½ tbsp cooking oil and add carrots in it after approx 3-4 mins add the rest of the vegetables in it.
After a while when the vegetables look a little cooked , lets say after 5-7 mins add the noodles , salt , soya sauce and vinegar . Mix together and voila your noodles are ready.