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250 gm eggless noodles
4tbsp oil for boiling noodles, and saute vegetables
oil for deep frying
salt to taste
1 inch ginger, chopped
8 garlic cloves, chopped
2 spring onions, sliced
200 gm spinach, shredded
1/2 small cabbage, shredded
6 mushrooms, sliced
1 medium green capsicum, cut into 1/2 inch pieces
1 medium red capsicum, cut into 1/2 inch pieces
4-5 black peppercorns, crushed
1/2 tsp white pepper powder
2 cups bean sprouts
1 1/2 cup vegetable stock
1 tbsp soy sauce
1 tsp vinegar
Boil the noodles in 8 cups of water, with salt and 1 tbsp oil, till almost done.
Drain the excess water, and wash the noodles in a sieve placed under cold water.
Drain any excess water again and spread on a large plate or a ‘parath’ to cool.
Heat oil sufficient to spread on a large flat frying pan. Arrange the noodles in it. Press the noodles a little using a spatula.
Keep cooking on medium heat till the noodles are crisp on the underside. Remove and spread on an absorbent paper, retaining the shape of the noodle cake.
Now to get the veggies ready, heat 3 tbsp oil in a wok.
Add ginger and saute for 30 sec.
Add garlic and saute for 1 min.
Add spring onions, spinach and mushrooms, saute for 2 min.
Add the green and red capsicums and cabbage, stir and saute for 1 min.
Add salt white pepper, black pepper, vegetable stock and soy sauce. Stir well.
Mix cornflour in 2tbsp water and add to the preparation in wok.
Stir well and cook till the sauce is thick and bubbling.
Add the bean sprouts and vinegar.
Stir well and taste. Add vinegar, salt, soy sauce, as per your liking.
Place the noodle cake on a flat serving dish, pour the steaming hot veggies on it, and serve immediately