Spicy Indo-Chinese noodles

Indochinese dishes are the ones prepared using the Chinese cooking methods using the Indian ingredients, a fusion. Noodles are the favorite in my house! So I try to as many veggies as I can to make it healthy and interesting.

Now, I go chop chop chopping with the veggies. Once this is done, it is very easy to prepare the noodles. Well, I prepare 2 versions mostly one the spicier ofcourse for me and Sundar and the other without spicy for Hasini.

This serves upto 3 persons.

You need

1 pack of noodles

1 small Onion sliced thinly lengthwise

1/2 cup mixed bell peppers (thinly Julienne cut)

1/2 cup shredded cabbage

1/2 cup Carrot (thinly Julienne cut)

1 tsp garlic chili paste

1 tsp Schezwan sauce

2 tsp soy sauce

1/2 tsp black pepper powder

Salt to taste

1 tsp of white vinegar

Spring onions to garnish

Boil water in a large pan.Add salt.When it bubbles and swirls, add noodles.Reduce the flame to medium and close the pan with a lid.Cook for 4-5 minutes or until they are ‘just’ soft.Take care not to over cook.The cooking time depends upon the quality of the noodles and the softness of the water.Drain the noodles to discard the water completely.Keep the noodles along with the drainer under a running tap of cold water.Drain the cold water and add a tbsp of oil and mix it along gently using your fingers,as the noodles must have turned cold by now.This helps to keep the strands separate and glossy.

In a pan, add a tsp of oil and to it add chopped onions and saute for a while. Then add the cabbage, peppers, carrot and saute on low flame for 7-8 mins or until the veggies are half cooked. Add the garlic-chili paste, schezwan sauce, soy sauce, black pepper powder and mix well with the veggies. Now add the cooked noodles to this veggies and saute for a min or two. Garnish with spring onions. Serve hot with Gobi Manchurian or any Indochinese sidedish

I am sending this to Flavors of china event hosted by Kalyani,