A soupy dish which never fails to steal the show in a spread.It is very healthy wholesome meal with vegetable and noodles .It is also filling and tasty.Though it has originated from the Tibetan soil ,it has become the staple food in many parts of north east India.It serves as one of the easy and best handy dish for the cold weather.
MUST TRY !!
Serves: 2
Cooking time: 30min
Ingredients:
Noodles 1 pack (150 -200 gms)
Carrot 1 large (julienne)
Cabbage handful (julienne)
Capsicum ½ (julienne)
Onion 1 (sliced)
Green chilly 2-3 (slit)
Oil 1 tbsp
Salt to taste
Coriander leaves a bunch
Oyster sauce ½ tsp (to taste /optional)
Maggie stock cube 1or ½ to taste(optional)
Method :
Cook noodles and retain the cooked water.
In a pan heat oil add onions and green chilly. Fry till brown.
Now add the cut vegetables and fry till half cooked. If in case it sticks to the bottom sprinkle noodle cooked water just to make sure the vegetables get half cooked.(The vegetable's should never be over cooked.)
Now add the cooked noodles and toss it.
Add the retained water according to taste/preference, and give it a boil.
If you are adding oyster sauce add it with noodles and give it a good mix .
Garnish with coriander leaves and chopped green chilly.
Serve hot with ketchup or chilli sauce.
NOTE :
If Maggie stock cube is added, then it can be added with vegetable.
If eggs are used then scramble the eggs and add
it just before serving.
Coconut milk also can be added if preferred just before switching off the flame.
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