Green Noodles, The Indo-Chinese Way

Green Noodles, The Indo-Chinese Way

 

 

 

 

 

 

 

 

Noodles are very popular throughout the Indian subcontinent. The blog Mental Masala has an insightful post on noodles in Indian cuisine.

The beauty of noodles is that they are easily adaptable to local flavours.

My recipe for Green Noodles is born out of the pairing of two food cultures – Chinese style noodles and vegetables with Indian pesto. If you have some of the pesto lying around in your refrigerator, this dish can be made in a jiffy.

enjoy it hot off the wok for a very comforting one-pot dinner on a cold winter’s evening

Ingredients

60 Grams dry noodles*

100 Grams Babycorn

100 Grams French beans

1 Red pepper

1 Bunch spring onion (scallion)

2-3 Tablespoons Indian pesto

Small bunch fresh green coriander

One tablespoon sesame oil

Salt to taste

Method

  1. Boil noodles according to instruction on the packet. Drain, mix in a wee bit of oil to prevent them from sticking and keep aside.
  2. While the noodles are cooking, prepare the vegetables.
  3. Wash and slice spring onion.
  4. Wash and slice red pepper.
  5. Wash and slice babycorn.
  6. Wash, trim and snap into two french beans.
  7. Wash the coriander (retaining stalk, if tender)
  8. Heat a wok and add the sesame oil.
  9. Once it is smoking, add the spring onion and salt. Stir it on high heat for a couple of minutes.
  10. Add the french beans, again mix well, cover, lower the heat and let the beans cook for 5 minutes.
  11. Uncover, add the babycorn, red pepper and Indian pesto.
  12. Add 2 to 3 tablespoons of water.
  13. Combine well, cover and let this cook for about 10 minutes.
  14. Next, add the noodles and coriander.
  15. Mix everything together, cover and cook on low heat for 5 minutes till the noodles are heated through.
  16. Serve hot.

Note:

  1. The quantity of noodles is upto you. Either go according to instructions on the packet or what you normally use. Do keep in mind that there are plenty of vegetables in this recipe so you don’t need too many noodles.
  2. You can substitute other vegetables but use once which are robust and can withstand the pesto’s strong flavour. Vegetables like asparagus won’t work here.
  3. You can add some chopped and toasted cashew or walnut if you like.

Here’s step-by-step pictorial of how I cooked the Green Noodles.

Vegetables for Green Noodles, The Indo-Chinese Way  Green Noodles - Add the Spring OnionsGreen Noodles - Add the French BeansGreen Noodles - Add the Red Pepper and Baby Corn

Green Noodles - Add the Indian PestoGreen Noodles - Add the Noodles

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