I make this quite often with whatever veggies I have at hand. This time I had these exotic vegetables that I picked up during my visit to Ooty. I had to use up the veggies soon, before they began to rot as my hubby too had bought veggies from the store nearby. Coincidentally, Nags has put up a similar recipe.You can check out Nag's version of Maggi here.
Ingredients (serves 2):
Ingredients (serves 2):
- 1 small sized red onion finely sliced
- 1 small sized broccoli split into florets
- 1/4 red cabbage chopped into fine strips
- 1 carrot chopped into fine strips
- 15 french beans chopped lengthwise
- 8 cloves garlic chopped into small pieces
- 1 inch ginger julienned - very fine thin strips
- 1/2 tsp soya sauce
- 1/2 tsp vinegar
- 2 packets maggi with taste maker
- 1/4 tsp salt + 1/2 tsp
- Water to cook maggi
- 2+2tbsp oil + 1 tbsp (optional)
How I made it :
- Heat up water to immerse noodles. Add 1/2 tsp salt and 2tbsp oil. Boil for 2 minutes. Drain. Rinse noodles in cold water. You can pour an additional tablespoon of oil on top to ensure that they don't stick to each other. I usually put olive oil on the top.
- In a wok, heat up 2tbsp oil.
- Put in the ginger and garlic.
- After 1 minute, put in the onions.
- When the onion starts turning pink, add the vegetables.
- When the veggies are more than half cooked, add the vinegar, soya sauce and taste maker.
- Add 1/4 tsp salt.
- Turn off heat when the veggies are cooked to your liking. I like some crunch in the vegetables.
- Mix in the noodles. Best done with two forks.
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