Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more



Noodle soup has been on my mind for quite a long time and finally today found an easy recipe from Sanjeev Kapoor’s Chinese Cooking recipe book. I did not follow t to the T, but made a few modifications according to the vegetables I had at home. A complete meal in itself and even better, low cal!! 😀

This is what you’ll need

Noodles: 30gms

Mushrooms: 4 (sliced)

Carrot: 1 (julienned)

Spring onions: 3 (roughly chopped)

Fine beans: 4- 5 (halved)

Red chillies: 2- 3

Garlic: 3 cloves

Vegetable stock: 3 cups

Vinegar: 2tsp

Soya sauce: 1tsp

White pepper powder: 1tsp

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Chop the garlic and red chillies.

3. Heat the oil in a wok and add the garlic and red chillies. Stir fry for a minute.

4. Add the cut vegetables and fry for another minute.

5. Add the vegetable stock and bring to a boil.

6. Mix in the noodles, soya sauce, vinegar, white pepper and salt. Boil for a few more minutes.

7. Serve immediately.

Approximate preparation and cooking time: 35 minutes

Serves: 4



Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *