Chilli Garlic Shanghai Noodles
|Wheat noodles||100 Gram|
|Shredded cabbage||1 Cup (16 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), soaked & chopped|
|Spring onions stalks||2 , chopped|
|Garlic||1 Tablespoon, finely chopped|
|Ginger||1 Teaspoon, finely chopped|
|Dried red chilies||4|
|Light soy sauce/2tsp dark soy||2 Tablespoon|
|Chili paste/Chili sauce||1 Teaspoon|
In a pan boil 5 cups of water and then add the noodles. Be sure to add the noodles only after the water starts boiling or else they may get overcooked. Boil them for about three minutes or you can follow as per the noodle marker's instructions. Wash under cold water,drain, sprinkle a few drops of oil and keep them aside. Heat the oil in a non stick wok and fry chillies till they turn a shade darker and keep them aside.
In the same oil, fry the garlic and ginger till fragrant. Then add the cabbage, carrot and spring onion whites and toss for about 30 seconds. Add the noodles, chilli paste, soy sauce and toss lightly to mix. Do not fry for too long as the noodles will get overcooked. Top with the spring onion greens and the chilli that we had fried earlier, broken into pieces.
Chili Garlic Shanghai noodles are ready to be served.