Wednesday, October 20, 2010
1 chunk maggie noodles (I use 1/2 packet soba noodles or hakka noodles)
1/2 cup onion slices
1/4 cup green capsicum
1/4 cup cabbage
1/4 cup carrot
1/2 tea spn garlic paste
1 tea spn ginger paste
3 tbl spns (approx) tomato ketchup
1/2 tea spn soya sauce
1/2 tea spn chilli sauce or 1 green chilli
1/4 tea spn red chilli powder
Chop all vegetables into thin strips.
Boil the noodles in salted water according to packet instructions until cooked. make sure you don’t overcook them. Drain, pour 1 tea spn of oil over it and toss the noodles. This ensures that the noodles don’t stick.
Heat oil and deep fry the noodles in batches until crispy , golden in colour. Remove on a kitchen towel. (Or line them on a baking sheet and bake on on low heat till they crisp).
For the Sauce – Heat oil in a shallow pan and add onions. Saute for 1 minute, add capsicum and cabbage (and carrots, if using). Reserve few shreds of cabbage for garnishing later. Stir constantly for 5 mins until they seem only 75% cooked.
Add garlic, ginger and chilli sauce/chilli. Stir for 30 secs.
Add soya sauce stir, then add tomato sauce. Stir continuously adding water to thin the sauce according to the consistency desired. Bring to boil while stirring constantly.
Serving – Put crisp noodles in to serving bowl/plate and pour in the sauce over it. Garnish with cabbage shreds.