Most of the Chinese noodle recipes involve a quick stir fry of cooked noodles and veggies. I have tried to add a variation to this by finishing of the stir fry with a "dressing" made of fresh spring onions and ginger.
What you would need:
For the noodles:
Chinese noodles - 200 gms
Vegetable julienne - 2 cups ( I used Carrots, capsicums and cabbage)
Garlic (sliced) - 4 no's
Dry Red chillies (chopped) - 1 to 2 no's
Chilli sauce - 3/4 tbsp
Chilli Vinegar - 2 tsp
Black Ground pepper - 3/4 tbsp
Ajinomoto - 1 pinch
Oil
For the spring onion and ginger dressing:
Spring onions (Finely chopped including the whites) - 2 cups
Ginger (finely chopped) - 4 tbsp
Sugar - 2 tsp
Ajinomoto - 1 pinch
Olive oil - 4 tbsp ( You can use sesame oil as a variation)
Salt - 2 tsp
Prep :
We need to prepare the dressing first, giving it enough time to cool before using on the noodles.
Spring onion and ginger dressing:
Mix all the ingredients except the oil in a bowl. You will notice that the potion of the spring onions shrink and the colour deepen as a result of using salt and sugar. heat the olive oil in a pan till smoky, remove and pour over the spring onion prepared. Mix well and set aside to cool.
Tip: Pour from a arm's length distance to avoid hot oil splattering on you.
Stir fry veg noodles:
Heat water (about 10 cups) in a large pan and bring to boil, add 1 tbsp salt and 1 tsp oil (regular cooking oil will do) add the noodles and cook till almost done. Drain and set aisde, if you feel that the noodles will stick to each other drizzle a little olive oil.
In the same pan heat some oil, add garlic and red chillies add the vegetables when aromatic. Stir as you mix in the chilli sauce, pepper and ajinomoto. Add the vinegar and the noodles and stir fry for about 3 minutes.
Remove and mix in the spring onion dressing.
Serve hot and fresh :).
I hope you guys enjoy this recipe, do write in to let me know.
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