Vegetable noodles

Fast to cook and good to eat. This one is loved by all.  

You need

Noodles - 1 pack
Onions - 1/2 (sliced)
Carrots - 1/4 cup (sliced)
Beans - 1/4 cup (sliced)
Capsicum - 1/4 cup (sliced)
Cabbage - 1/4 cup (shredded)
Green onions - finely chopped
Salt
Pepper
Whole Red chilly - 2 
Ginger - medium piece (thinly sliced)
Garlic - 2 cloves (thinly sliced)
Sriracha sauce/chilli sauce - 1-2 tablespoons
Chilli garlic sauce - (optional)
Tomato ketchup - (optional)
Soy sauce - 1 tablespoon
Oil


Method

• Boil the noodles according to direction on the pack. Salt the water while boiling.
• In a wok, add oil, whole red chillies, onions, ginger and garlic and saute for a minute and then add carrots, beans capsicum and cabbage.
• Add soy sauce, sriracha sauce, salt, pepper and cook on high until the vegetables are almost done.
• Sprinkle water if needed. Add the optional ingredients if you want.
• Add the green onions and sauté. Keep this aside.
• In the same wok start by adding little oil, the drained noodles, the vegetables mix kept aside and sauté well together. Use a fork to mix the noodles into the vegetables. 
• Garnish with green onions and serve warm.

Singapore rice noodles

I always wanted to try this out but never knew until now the one spice that gives it the Singaporean uniqueness to it. And to my wonder the secret ingredient is Madras curry powder. Oh! I am so proud to be a madras gal, and look at the Singaporean influence on a South Indian spice. 

You need (Serves 4)

Rice stick noodles - 2 portions from 1 pack

Celery - 1/4 cup (long strips)

Red pepper - 1/2 cup (long strips)

Cabbage - 1/2 cup (long strips)

Onions - 1/2 (long strips)

Green onions 

Bean sprouts - a handful

Oil

Garlic cloves - 2 (crushed)

Madras curry powder - 2-3 tablespoons
Turmeric - 1/2 teaspoon

Soy sauce - 1 teaspoon

Chilli sauce/Tuong sauce - 1 teaspoon

Sugar - 1 teaspoon

Method

• Microwave the pepper, cabbage and celery until half done and set aside.
• Cook the rice stick noodles as per instructions on pack. (Pour boiling water to a bowl of rice noodles, cover and keep aside for 5 minutes until the noodles get soft. Drain the noodles and set aside.)
• In a wok start by adding oil followed by garlic cloves, onions and turmeric. Stir fry for a minute
• Add the rice stick noodles and stir fry.
• Add Madras curry powder, salt, sugar, cabbage, celery and peppers and stir fry for few minutes. Coat the noodles well with curry powder.
• Finally add tuong sauce, soy sauce, bean sprouts and green onions and stir fry for 1 more minute.
• The vegetables must remain little crisp and not get overcooked.
• Garnish with a few sprigs of green onions and serve hot.

Vegetable noodles

You need
Chinese noodles - 1 pack
Onions - 1/2 (sliced long)
Red/green pepper - 1/2 (sliced long)
Carrots - 1/2 cup (grated)
Cabbage- 1/2 cup 
Garlic cloves - 2 (finely chopped)
Ginger - a small piece (finely chopped)
Green onions
Red chilly - 2
Soy sauce - 2 tablespoons
Tomato sauce - 1/2 tablespoon
Tuong sauce - 1 tablespoon
Salt
Pepper
Oil
Vinegar - 1 tablespoon


Method

• Boil the noodles as per instructions in the pack. Add salt and a drop of oil to the water in which the noodles boils.
• Drain the noodles and set aside.
• In a wok, start by adding red chillies followed by onions, ginger, garlic and the rest of vegetables.
• Add soy sauce, tomato sauce, tuong sauce, salt, pepper and saute on medium high heat for few minutes until the vegetables are cooked well.
• When the vegetables are ready add the noodles to the wok, stir fry with vinegar for a few minutes.
• Garnish with green onions and serve hot.

Spicy Flat noodles with bean sprouts

You need
Flat noodles/Normal noodles - 1 pack
Mung bean sprouts - 1 pack
Garlic cloves - 2 (finely chopped)
Ginger small piece (finely chopped)
Onions - 1/2 (sliced long)
Chilli garlic sauce - 3-4 tablespoons
Soy sauce - 1 tablespoon (optional)
Honey - 1 teaspoon
Salt
Vinegar - 1 tablespoon
Green onions
Oil


Method

• Boil the noodles as per instructions on the pack. Add oil and salt to the water in which noodles boils.
• Drain the noodles and set aside.
• In a wok start by adding oil followed by garlic, ginger, onions and saute.
• Add soy sauce, chilli garlic sauce, honey and salt and make a sauce out of this. Use little water if required.
• Allow to simmer for few minutes.
• Add the mung bean sprouts and the noodles and saute well to coat them with the sauce.
• Finally add vinegar and garnish with green onions.
• Serve hot.