Hakka noodles
Its a very rainy day. Landslides and floods are predicted in parts of my state. All of us are cooped up indoors. To brighten the mood and atmosphere, my husband has lit candles on our Swedish candleholders. He has also put a few drops of lavender oil in the candle wax. The fragrance from the oil is pleasing and uplifting and also helps keep insects and bugs away that are plenty this monsoon season.
In my younger days, my family's favourite eatery was a Chinese restaurant called Mallaya. I used to like their Chinese fried rice and noodles.
For this recipe, I marinated the vegetables in soya sauce and spices, which helped reduce the cooking time and retain their crunchiness.
Ingredients for the noodles are :Broad noodles, dry - 100 gmsWaterGarlic - 4 or 5 pod, peeledCarrot - 1, peeledYellow zucchini - 1/2, peeledGreen capsicum - 1, deseededMushroom - 4 or 5Salt - 1/2 tspPepper - 1/4 tspRed chili flakes - 1/4 tspSoya sauce - 1 tspApple cider vinegar - 1/2 tspOlive oil - 1 TbspCook noodles by boiling in water with a pinch of salt and a drop of oil. Strain with a colander. Sprinkle a little oil so that the noodles do not stick. Keep aside.Wash vegetables. Peel thin slices of carrot and zucchini. Chop capsicum into 1 inch length thin pieces. Cut mushroom roughly also into thin long pieces. Marinate these vegetables with salt, pepper, red chili flakes and soya sauce (15 minutes).Chop garlic into small pieces.Warm a saucepan. Add oil. Add garlic. Stir until they are light brown. Add vegetables. Add noodles and a dash of apple cider vinegar. Stir fry.Recipe ref : cure.fit
Ingredients for the noodles are :Broad noodles, dry - 100 gmsWaterGarlic - 4 or 5 pod, peeledCarrot - 1, peeledYellow zucchini - 1/2, peeledGreen capsicum - 1, deseededMushroom - 4 or 5Salt - 1/2 tspPepper - 1/4 tspRed chili flakes - 1/4 tspSoya sauce - 1 tspApple cider vinegar - 1/2 tspOlive oil - 1 TbspCook noodles by boiling in water with a pinch of salt and a drop of oil. Strain with a colander. Sprinkle a little oil so that the noodles do not stick. Keep aside.Wash vegetables. Peel thin slices of carrot and zucchini. Chop capsicum into 1 inch length thin pieces. Cut mushroom roughly also into thin long pieces. Marinate these vegetables with salt, pepper, red chili flakes and soya sauce (15 minutes).Chop garlic into small pieces.Warm a saucepan. Add oil. Add garlic. Stir until they are light brown. Add vegetables. Add noodles and a dash of apple cider vinegar. Stir fry.Recipe ref : cure.fit
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