Shanghai Stewed Noodles
Preparation Time: 25 MIN | Total: 45 MIN | Serving: 1
Ingredients
- Noodles 30g
- Spring onion 7.5g
- Carrot 15g
- cabbage 7.5g
- Capsicum 15g
- wheat flour 10g
- Soy sauce 5g
- Ginger 5g
- Garlic 10g
- Oil 10g
- Kashmiri red chilies 1no.
- Red chili sauce 5g
- Green chili sauce 4.7g
Steps
- Chop carrot, cabbage, and capsicum. Finely chop spring onions, ginger, and garlic. Grind ginger and garlic and make a fine paste.
- Boil the vegetables and strain. Do not throw away the water, use for the vegetable stalk.
- Boil water in a container adds 5ml oil and salt to taste. As the water starts boiling, put in the noodles and remove when softened. Strain the water. Spread the noodles in a big tray.
- Make a wheat flour slurry in a small bowl with water.
- Heat oil in a wok. Add ginger-garlic paste, Kashmiri red chilies, boiled vegetables, red chili sauce, green chili sauce, soya sauce and salt to taste. Sauté` the vegetables for 2-3 minutes. Then add the noodles.
- Add the vegetable stalk to the sautéed vegetables. Add the wheat flour slurry. Bring it to a boil for 3-4 minutes till the stew starts to thicken.
- Serve hot in a bowl garnished with spring onions.
Nutritional Facts
| Energy | 225 kcal |
| Protein | 7 gm |
| Carbohydrates | 18 gm |
| Fats | 15 gm |
