The perfect accompaniment to chilli chicken/paneer, it’s a must have in our household….and kids and adults love it in equal measure!
It’s one dish, that never fails to put a twinkle in my hubby’s eye and also gets a big thumbs up from my kids at the dinner table! 🙂
Preparing the vegetables…
Thinly slice 1 small green capsicum/bell pepper
And 1 small red capsicum/bell pepper
If you do not have red capsicum, use carrot instead.
Thinly slice 1 medium size white onion.
Thinly slice 1 cup cabbage.
Finely mince 3-4 large cloves of garlic and also take 3-4 whole dry red chillies.
For boiling the noodles…
Boil water, throw in some salt and a tbsp of oil.
Add noodles to boiling water. Cook according to package directions. I like to boil it for a minute less as they will see more cooking time later.
Once boiled. Run them under water for a minute…tossing them to cool. Add a tbsp of oil and mix. This avoids them becoming sticky as they cool.
You will need about 4 cups boiled noodles for this recipe.
Making the Noodles…
Heat a tbsp of oil.
Add the garlic and whole red chillies. Cook for a minute. Do not brown.
Next add the onions and cook for 1 minute
Add the green and red peppers/carrots. Cook for 1 minute
Add the cabbage and cook for 2 minutes.
Add 2 tbsp soy sauce, 1 tbsp vinegar and 1-2 tsp green chili sauce (according to how spicy you like your noodles)
Add a 1/4 tsp Ajinamoto if you like to use it.
Now add the noodles and toss to mix. Adjust salt as needed.
If you are making chicken noodles, add stir fried chicken too.
Cook on medium high only till heated through….avoid over cooking and making the noodles mushy!
Garnish with thinly sliced scallion…Serve immediately!
For the chicken…
Cut 2 pound boneless chicken into small 1/2 inch cubes.
2 tbsp soy sauce,
1 tbsp vinegar,
1 tsp green chili sauce,
2 tbsp cornstarch.
A pinch of Ajinamoto
Cook chicken in 2-3 batches in a hot wok/pan on high heat for. Not more than 2-3 minutes for each batch.
As each batch cooks, cover and. Keep aside.
When ready…mix into noodles.