Category: Fusion, Kids Recipes, Snacks | Small Plates
Cuisine: Indian, Indo-Chinese
Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
10 Mins
Total Time:
25 Mins
Growing up, noodles were a huge part of my childhood. Be it a food truck or instant ramen, I would pick noodles over everything else. My daughter loves this recipe. It is simple yet very tasty. Whenever I crave desi noodle, this easy recipe is my go to! The sauces and noodles used are “chings” brand ones but any brand should do. Feel free to add egg or your choice of protein to enhance the recipe. Remember to use #recioesbyappy to let me know how it turns out.
Ingredients
Adjust Servings
Instructions
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In a saucepan, bring 3 cups of water to boil. Once the water starts boiling, add the noodles and cook for 2-3 minutes.
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Drain the excess water and run cold water to immediately stop the noodles from overcooking. Once the noodles cool down, add 1 tbsp of oil and keep them aside.
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Heat a wok or a wide cooking pan on a high flame. Add 1 tbsp of oil and the ginger garlic paste. (TIP: You want to have everything ready to go as we will be cooking the noodles and veggies in less than 10 mins to maintain the crispness of the veggies)
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Now add the sliced veggies and saute for about a minute. Again, you only want to cook them until they are about 50% cooked.
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Now add the salt+sugar and the black pepper. Mix well.
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Now you can add the Soy sauce, vinegar and chilli sauce. Mix well.
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Add the boiled noodles and mix well on a high flame. You will cook these for about 1-2 minutes or until it is properly mixed.
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Garnish with some spring green onion and enjoy with your favorite Indo chinese dish such as Gobhi Manchurian or chilli chicken.
