(a spinoff of Radhika's version)
(Print this Recipe)
Prep Time - 10 minutes
Cook Time - 10 minutes
Makes - 2 medium bowls
Noodles - 50 grams (1/4 cup)
Capsicum, chopped - 1/4 cup
Carrot, thinly sliced - 1/4 cup (around 1 carrot)
Cabbage, grated - 1/4 cup
Scallion / Spring onions, white part - 1 cup
Onions - 1/4 cup
Ginger, grated - 1 teaspoon
Garlic, minced - 1 teaspoon
Green chilies, sliced length wise - 2
Leaves of scallion for garnish
Red Chili Powder - 1/4 teaspoon
5 spice powder or Szechuan sauce - 1 teaspoon
Soy Sauce - 1 teaspoon
Vinegar - 1/2 teaspoon
Tomato Sauce - 1 tablespoon
Black Pepper powder - 1 teaspoon
Sugar - a pinch
Salt - 1-2 teaspoons (as per taste)
Water or Vegetable Stock - 3 cups (or more)
Oil - 1 teaspoon
1. Heat oil. Add garlic, ginger & green chili.
2. When garlic starts to change color, add onions and white part of scallions (spring onions). Sauté until the onions turn light pink. Just for 1 minute.
3. Add in other vegetables (capsicum, carrot, cabbage, etc.) and mix well.
7. Add in the noodles (roughly broken) and cook for 4-5 minutes until the noodles are done.
8. Adjust salt/sugar. Garnish with leaves of scallion/ spring onions.
1. Use any other vegetable usually used in Chinese cuisine. Example - celery, spinach, mushrooms, broccoli etc.
2. You can skip the 5 spice powder if you don't have it. But try making it at home.
3. Go easy on pepper powder & red chili powder if you don't eat spicy food.
4. If Chinese Noodles aren't available, you could use Spaghetti too.
5. If you have stock, use it because stock gives a better taste to the soup.