Spicy Veg Noodles
Colorful veggies tossed with thin noodles and flavored with fiery Chinese sauces.
Servings: 4 PEOPLE
Ingredients
- 1 packet Thin Noodles
- 1 large Onion, sliced
- 1 medium Red Capsicum, sliced
- 1 medium Green Capsicum, sliced
- 1/3 cup Thinly sliced cabbage
- A handful of Sprouts (optional)
- 2 tablespoon Green onions
- 1/3 cup Shredded carrots
- 1/4 cup Soy sauce
- 3 tablespoon Red chili sauce or chili-garlic sauce
- 3 tablespoon Hoisin Sauce
- 1 teaspoon White Pepper
- 1 teaspoon Crushed chili flakes
- Salt to taste
- 2 tablespoon Olive oil
Instructions
- Boil noodles as per package instructions.
- Don't overcook them, cook them a minute under their cooking time and let them sit in hot water for a while.
- Drain and allow them to cool down.
- Clean, wash and chop all the veggies. I prefer onions to be sliced but as per one's taste you can cube your veggies.
- Assemble: all the sauces ...
- And mince ginger and garlic.
- To begin, heat olive oil in a wok, add ginger and garlic and saute for a minute.
- Add carrots...
- And saute for a minute.
- Mix in all the veggies, leaving out sprouts and toss them gently. Do not overcook them or else they will turn soggy once sauces are added.
- Lower the flame to the lowest setting. Stir in the sauces....
- Spices....
- And gently toss the veggies in these sauces. Add 3 tablespoon of water to keep the veggies juicy. Taste and adjust seasonings at this point.
- Drop in the noodles...
- Mix, mix and mix till all the flavors are fully incorporated. Cover and let them soak up all the flavors. Take it off the flame.
- Top them with sprouts and Serve hot!!
