Monday, July 12, 2010
For Butter Garlic Noodles
Plain Noodles or Thin Spaghetti-1 packet
(Boiled and drained as per packet instruction)
Butter-3 to 4 tbsp
Garlic clove-5 to 6( finely minced)
Red chilly powder-1/2tsp or White Pepper-1/2tsp
Salt to taste
Heat a wok, add butter and allow to melt( do not burn). When butter starts melting add the minced garlic and saute for a min until the aroma of garlic raises. Now add the boiled noodles, red chilly powder or white pepper and salt. Toss the noodles well until the butter and garlic is well coated on each strings.
For Chilly Vegetables Gravy
(Carrots, Baby corn, Green beans, Tofu, Aubergine, Cabbage etc)
Green chilly slit-2
Dark Soy sauce-1tbsp(+/-)
Green chilly sauce-1tbsp(+/-)
Salt to taste
Cornflour-1tbsp( Mixed with 1tbsp water)
Chinese sesame oil or any oil-2tbsp
Heat oil in a wok when hot add the minced ginger, garlic and slit green chilly. Stir for a min and add the mixed vegetables, saute the vegetables for 2 to 3 mins until they are crisp and tender. Reduce the heat to medium and add the soy sauce, green chilly sauce, vinegar, sugar, pepper and salt. Keep stirring for another 3 mins and add cup of water. Check the seasoning and bring the mixture to boil. When the mixture boils, add the cornflour paste and keep stirring until the gravy thickens. Serve hot with fried rice or noodles or steamed rice.
Take a wide soup bowl and spread the prepared Butter Garlic Noodles inside. Make a well in the center of noodles and pour the Chilly Vegetables. Garnish with chopped Cilantro and serve hot.
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