Vegetable Noodles

Vegetable noodles

Maldives modified my concept of cooking esp. for those working class in male`. I have seen my colleagues having cup noodles (mame) as breakfast cum lunch around 2pm. This menu slowly got into our last option recipe in a week (while our idili, dosa & appam batter gets over) but it remained as breakfast only… with full of veggies and scrapped egg for husband and for me tuna noodles... ummm… J J

The masala in mame was better than the ones in maggi noodles and here forced to adjust with the available ones.

Ingredients:

Noodles – 1 pkt

Carrots – 1 medium, finely chopped

French Beans – 7-10 medium, finely chopped

Cabbage chopped – 1 cup

Onion – 1 medium, finely chopped

Spring onions – 2 medium, finely chopped

Capsicum -1 small, length wise chopped

Garlic – 2-3 cloves, finely chopped

Ginger chopped – 1tbsp

Coriander /curry leaves – a sprig

Oil – required

Salt, Noodles masala – for taste

Black pepper – 2 tsp

Method:

Heat water in a medium size vessel – when the water comes to boil, add the noodles, stir the noodles with a spatula. Switch off the flame and drain the noodles.

Heat oil in a wok - fry garlic and ginger till it turns brown, add onions and fry to golden brown for few minutes. Now add the veggies and sauté on medium flame. Do not overcook vegetables. Sprinkle salt and noodles masala on it and cook for 5 mins. Add the cooked noodles and toss everything together.

Serve hot with pepper, soya sauce and tomato sauce.

Note: add beans on sautéed onion & cook for few minutes. After the beans get partially cooked add the rest of veggies since it take more time to cook while rest gets mushy.