Noodles with Vegetables in Hot Garlic Sauce

This wonderful dinner was made by A with his sous chef S.  I just had to click a few pictures and had a hearty meal.

The Hot Garlic Sauce ( serves 4)

Bell Peppers – Red and Yellow – 1 each 

Spring Onions – 1 nos 

Carrots – 1

Onion – 1 medium size

Ginger – 1 “ – chopped fine

Garlic cloves – 4 nos – slivers

Sesame Oil – 2 tbsp

Corn Flour – 3 tbsp

Red Chili Sauce – to taste ( but this is spicy gravy)- Maggi was used

Tomato Ketchup – 2 tbsp

Vegetable stock – 3 cubes

Soya Sauce – 2 tbsp

Vinegar – 1 tbsp

Sea Salt – to taste

Pepper to taste

Peppers were chopped 1” size

Carrots – cut to discs

Finely chopped spring onion - ( the onions were cut in quarters and individual layers were separated) – the greens were chopped finely.

Take oil in a pan

Add the garlic and ginger .  Sauté till lightly brown

Add onions and the onion bulbs of spring onions – add salt

Sauté
Then add carrots – bell peppers – and the spring onion greens – in that order

Sauté – Add the pepper also

Put in sufficient water – this will be thickened later - so it can be slightly liquidy at this stage

And the crushed stock cubes.

All sauces and vinegar

Cook till veggies are just about tender.

Dissolve cornflour in water and mix and add the sauce to the gravy.

Heat on low till the gravy thickens

(you can also add beans, mushrooms and bamboo shoot)

Noodles

Noodles: 300 gms

Cook noodles as per the instructions on the pack

Veggies cut lengthwise - 

Bell peppers - 2 small

Carrots - 1 

Spring Onion - 1

Eggs -3 ( optional)

Garlic - 6 cloves
Soya Sauce - 1 tbsp
Vinegar - 1 tbsp
Salt and pepper to taste

Beat 3 eggs.  (optional) – scramble egg with some salt.

Take a wok – preferably big sized one where the noodles can be vigorously tossed without mashing them

Heat oil

Add the garlic – slightly brown

Add veggies with salt and pepper – Sauté

Add part of the sauce when the veggies are being sauteed and some salt too

Now the noodles

Stir or toss if you are good at it

Add remaining sauces.
If you are adding the egg add it now.

Plate the noodles and pour the veggies hot garlic sauce on it.  If you like you can just drown the noodles.  Tastes even more delicious.

Eat steaming hot!

Chinese Fried Rice & Noodles ( Indian style)

Rice - 1 cup
( All other ingredients - especially vegetables - approximate)
Carrots - 2 medium
Beans - 20 gms
Spring Onions - 2
Soya Sauce - 2-4 tbsp ( use your discretion)
Ginger - 1/4"
Garlic - 6-8 pods
MSG - optional. ( adds to the taste, but I did not use it)


Chop vegetables very fine. also ginger - garlic
Cook rice in 1 3/4 cup of water or a little less ( to 1 cup of raw rice), with a little salt. Rice should be just cooked. Grains should be separate and not too soft.
Parboil all the cut vegetables
Take oil in a wok. Add finely cut garlic, ginger, onions and saute till transparent.
Add parboiled vegetables. You can also add raw vegetables and saute till just done and crisp.
Add the finely cut stem of the spring onion.
Add cooked rice. Toss ( if you know the technique :-) )
Add soya sauce, salt ( if required, since you have already added salt while cooking). Mix. Serve hot.

Finely chopped cabbage can also be used.
And rice can be garnished with scrambled egg.

Chinese Noodles

The same vegetables as that used for rice. But the vegetables are sliced lengthwise.
Cook the noodles in excess water, with oil and salt. Drain. Hold under cold water to remove excess starch and so that the noodles do not stick to each other.
Take oil in wok.
Add the chopped ginger, garlic, parboiled vegetables. Saute
Add salt, soya sauce - make a slight semi solid mixture and add the noodles.
Mix. Toss.
Serve hot.