This is for sure a favorite recipe among the kids, for sure it is for my little on. And not to say it is simple and quick to put together and loaded with veggies as well.
I have tried this with many type of noodles but the best so far to our liking is Ching's Plain Noodles.
Serves - 4
Ingredients Required:
Noodles - 4 Squares (from Ching's Packet)
Spring Onions - 6, finely chopped
Garlic - 2 tblsp, finely chopped
Ginger - 2 tblsp, finely chopped
Carrots - 1 cup, thinly sliced
Bell Pepper - 1 cup, thinly sliced
Cabbage - 1/2 cup, thinly shredded
Soy Sauce - 1 tblsp
Vinegar - 2 tsp
Salt - as required
Pepper - 1 tsp, crushed
Sesame Oil - 4 tblsp
How to make:
- In a large pot, boil water and cook the noodles as per instructions on the package
- Drain and run through cold water. Set aside.
- In a large frying pan or wok, add the oil. Cook at high heat
- When hot, add the ginger, garlic and spring onions. Saute for 30 seconds
- Add the Carrots and saute for a minute
- Add the bell peppers, saute for a minute
- Add the cabbage, saute for a minute
- Add in the cooked noodles
- Drizzle soy sauce, vinegar, salt and pepper
- Give a good toss till well incorporated
- Serve hot with Tomato Ketchup
Notes:
- You can add other vegetables like beans, corn and baby corn
- Cook the entire dish at high heat so the veggies are cooked and yet crunchy
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