How To make Hot and Spicy Noodles with Vegetables
1/4 c Rice wine
2 tb Ginger root, grated fresh
2 Garlic cloves, minced
1 c Carrots, thinly sliced
1 c Broccoli stems, sliced thin
1 c Cabbage, sliced thin
2 Green onions
1/4 c Water
1/2 ts Sesame oil, dark
1/2 ts Cayenne pepper
1 tb Honey (omit if vegan)
1 ts Hoisin sauce (optional)
4 c Rice noodles, cooked
Soy sauce to taste In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can't afford the few grams of fat it contributes.
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Ingredients
Oil – 3 tbl spoon
Noodles – 1 pack
Chopped ginger – 1 teaspoon
Chopped garlic – 1 teaspoon
Green chilli – 1
Spring onion – 1 tbl spoon
Cabbage – 1 handful
Carrot – 1
Capsicum – Half
Soya sauce – 1 tbl spoon
Tomato ketchup – 2 tbl spoon
Red chilli sauce – 2 tbl spoon
Vinegar – 1 tbl spoon
Pepper – ¾ teaspoon
Salt
spicy vegetable noodles | විනාඩි 5න් වෙනස් විදිහකට නුඩ්ලස් හදමු |spicy noodles by sapumal wijesinghe
spicy vegetable noodles | විනාඩි 5න් වෙනස් විදිහකට නුඩ්ල්ස් හදමු | hot and spicy noodles by sapumal
@chefsapumalwijesinghe
what you need
400gram boiled noodles
carrot (cut)
cabbage
leeks
green beans
chopped onian
chopped garlic
chopped ginger
chopped curry leaves
2 tbap soya sauce
1/4 cup water
10 dry Chilli
1-2 tsp suger
salt to taste
chilli pieces to taste
pepper to taste
oil
potato roti
egg roti
chocolate syrup
chicken fried rice
pizza without cheese
brinjal moju
butter cake
devilled fish
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