Busy on schedule that not able to look after your own meals?
HungryBoo’s new foodie member,  Shreya Mundra , came up with this quick dinner/breakfast idea for your busy weeks. Making this healthy and delicious veg noodles is easy and takes only 20 min to make 2 servings .



Ingredients:

500 gms of boiled noodles
1 medium sized Green Bell Pepper (julienned)
1 medium sized Yellow Bell Peppers(julienned)
1 medium sized Red Bell Peppers(julienned)
1 medium sized Carrots(julienned)
1 medium sized Onions(julienned)
1 cup of Shredded Cabbage
1/2 cup of finely chopped spring onions ( for garnishing)
1 table spoon of thinly chopped Ginger
1 table spoon of thinly chopped Garlic
1.5 table spoon of Soy Sauce
1.5 table spoon of Vinegar
2 table spoons of Pasta Sauce
1.5 table spoon of Red Chilli Sauce
1 table spoon of Green Chilli Sauce
1.5 table spoon of Schezwan Sauce
1.5 table spoon of tomato Ketchup
1 tea spoon of Mixed herbs
1.5 tea spoon of Chilli flakes
3 or 4 crushed Basil Leaves
1 tea spoon of Black Pepper
3 table spoons of Vegetable Oil and Salt as per taste



Procedure:

Boiling Noodles

Bring a large pot of water to boil and add 500gms of noodles to it. Also, add a table spoon of oil and salt to it. As the noodles start to soften, drain the hot water and wash the noodles with cold or room temperature water and coat the noodles with a tablespoon of oil. Noodles are perfectly ready to be used.

To make Noodles

Take a wok\pan, heat the oil, add finely chopped ginger and garlic and sauté for a minute.

Then add all the vegetables (excluding spring onions) and sauté them for not more than 2 minutes and add all the sauces ( Schezwan sauce, Pasta sauce, Red Chilli sauce, Green Chilli Sauce, Tomato Ketchup) and sauté the same for another minute. Then add soya sauce and vinegar and heat it for another 30 seconds.

Then add the boiled noodles and add black pepper, mixed herbs, chilli flakes, salt and crushed basil leaves then give it a thorough mixing.

Your Noodles are ready, serve them in bowl garnished with spring onions.



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