Masala noodles

MASALA NOODLES

Noodles tossed in Indian masala

INGREDIENTS

• Cooked noodles – 2 ½ to 3 cup
• Onion thinly sliced – ¼ cup
• Carrot sliced – ¼ cup
• Cabbage thinly sliced – ¼ cup
• Capsicum – ¼ cup
• Finely chopped ginger and garlic – 2 tsp
• Green finely chopped – 1
• Oil – 1 or 2 tbsp [ olive oil ]
• Finely chopped coriander leaves – 2 tbsp
• Salt to taste
• sugar – 1 tsp
• Chilli pwdr – ½ tsp or as per taste
• Coriander pwdr – ½ tsp
• Garam masala pwdr – ½ tsp
• Jeera pwdr – ¼ tsp
• Turmeric – generous pinch
• Tomato ketchup – 2 tbsp
• Water – 1 or 2 tbsp

PREPARATION

1. Chop all the veggies before you start making the noodles.
2. Boil the noodles according to instructions on the package.
3. Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

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METHOD

In a wok heat  oil medium-high heat. Once the oil is hot add the minced garlic and ginger, green chili and stir fry for few seconds.

Add sliced onions and saute for a minute .

Add in the carrots + capsicum + cabbage one by one  and stir fry for a min.

The veggies should remain crunchy.

Add the masala pwdrs and mix well.

Stir fry for a min .

Add the ketchup + water and mix well .

Add 1 tbsp coriander leaves and give a mix

Cook for fro few seconds .

Stir in the boiled noodles , mix it well so that the noodles are well coated with the sauce.

Toss the noodles well and garnish with more coriander leaves .

Serve noodles as such or with any Chinese gravy or even chicnese  soup .

These noodles can be used in stuffing samosas /spring roll or even bread roll .

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