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Vegetable Hongkong With Fried Noodles

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Ingredients
  Cauliflower florets 4 Medium, parboiled
  Carrot 1 , cut into leaves and parboiled
  French beans 6 , parboiled
  Cabbage leaves 3 , torn into big pieces
  Capsicum 1 , cut into big pieces
  Spring onion 1 , quartered
  Chopped garlic/Ginger 1 Teaspoon
  Dry red chilies 3 , broken into pieces
  Ajino-moto 1⁄4 Pinch
  Sugar 1⁄2 Teaspoon
  Soya sauce 2 Tablespoon
  Vinegar 2 Teaspoon
  Chili sauce 2 Teaspoon
  Corn flour 1 1⁄2 Tablespoon, dissolved in 1 cup water
  Oil 3 Tablespoon
  Cashew nuts/Walnuts 3 Tablespoon
  Boiled noodles 2 Cup (32 tbs)
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ajino-moto 1⁄4 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Soya sauce 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat 3 tbsp oil in a wok or a frying pan.
Reduce heat.
Add nuts.
Fry to a golden colour on low flame.
Remove from pan.
Add ginger or garlic to the oil.
Cook for 1/2 minute.
Add red chillies, vegetables and ajinomoto.
Stir fry over a high flame for 2 minutes.
Add the soya sauce, vinegar, chilli sauce, salt, pepper and sugar.
Add cornflour paste, stirring continuously.
Cook till the sauce thickens and coats the vegetables.
Keep aside.
To prepare the fried noodles, heat 2 tbsp oil in a clean wok.
Reduce heat.
Add salt, ajinomoto and chilli powder.
Mix.
Add soya sauce and stir for a few seconds.
Add boiled noodles.
Fry turning occasionally, till the noodles are evenly browned.
Add more soya sauce if a darker colour is desired.
Remove from fire.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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