Monday, 17 October 2016

Burnt garlic noodles with stir fried vegetables

( Non vegetarians can add slices of chicken, sausage or eggs to this too. )

Durga came and left.
Lokkhi came and left.
I was so caught up with a thousand things that I hardly opened the laptop. I was away from facebook too .... I did a small customary post for Bijoya, though.
And now, life is filled with numerous chores that need to be done before Diwali.

Pujo went well this time.
I was more relaxed, actually went out with B, visited pandals, offered pushpanjali and had bhog too.
Ate from the food stalls a couple of times ... would have loved to eat more but my tummy drew the line.
I did share a couple of photos on my Kitchen-e-Kichu Khonn's page on face book.

Anyway, here I am, when realisation struck that I have not wished you all, my readers a Subho Bijoya!
I know it is a little late in the day but do accept my good wishes on Bijoya.
May the good always prevail in your lives.

Amongst other things, which included a short trip out of town for a few days, I am also swamped with a lot of knitting projects right now.
Recently completed this top ... so sharing a shot with you. Do let me know what you think of it.
I will make a fresh post along with the pattern in my other blog in a few days.

Pink top

Coming to today's recipe, I had made this quick noodles stir fry on one of our busy, rainy days.

I usually make Chinese for dinner ... which is why I can never make a post on them.
But this was made for a light lunch and so got to see the light of the day.

Unless I am making Hakka noodles, I love a little garlic in my noodles. In this recipe, I tossed the noodles in burnt garlic. And the flavour that burnt garlic gives is awesome.
I love the slight hint of sweetness from them after they have caramelised well.

As for the vegetables on the side, they are not actually dry. I added a little sauce to give them some body and bring everything together in harmony.
Quick to make, light on the tummy.
This is a perfect one in all dish.

 Need :

Cooking oil
Vegetables - cut in slants
( I had baby corn, zucchini, yellow bell peppers, red bell peppers, cauliflower florets, purple cabbage ,mushrooms )
Onions - cut into thick rings
Garlic - minced well
Ginger - chopped well  
Green chillies - chopped
Chilli flakes
Chilli vinegar
Freshly ground black pepper
Corn flour

How to : 

Boil the noodles in enough salted water.
Drain just before they are completely cooked and hold under running water to cool completely.
This will give you the perfect al dente noodles .... not over cooked and mushy.
Mix in a spoonful of white oil and toss well.
Keep aside.

In a kadahi, heat oil on low heat.

Add ginger + garlic + green chillies + the rest of the vegetables and fry on high heat.
 Keep stirring all the while.
Add thickly sliced onions + crushed black pepper powder + salt.

Mix corn flour in a little water + a little sugar .
Pour over the vegetables and fry well till dryish.

In a kadahi, heat a little cooking oil.
Let in the minced garlic and a little sugar.
Fry well on low heat till they turn completely brown.

Add in the noodles, salt and chilli vinegar.
Raise heat and toss well vigourously.

Sprinkle the chilli flakes and remove from heat.

To serve, lay the noodles on a plate and pour the vegetables over it. 
This is best eaten hot off the wok.