It's been days; years to be
specific when I last tasted the scrumptious plate of noodles sold at a local
fast food corner near to our locality in Kolkata. Noodles remind me of the tiffin
my mother regularly packed for me while I went to work. Post marriage, when a new
life with my hubby coerced both of us into juggling work and home, we
hired a cook, who although knew very little about cooking at the time she joined us,
grasped very quickly the skill of cooking noodles perfectly with a tad help
from me. Later on she started preparing noodles even better than me. They were
yummier than the ones I had eaten in restaurants.
In Bangalore, rice noodles
were somehow not easily available and so during our stay there for 2 years,
we were forced to deprive ourselves of the pleasure of indulging in noodles. Anyway, recently I got this really fine quality rice noodles from an Asian store here.
I tried to cook with it the first thing I have missed all these years after
marriage, the stir fried noodles cooked by my mother. I twisted the ingredients
a little here and there according to convenience, but the end result turned out
to be similar in taste: Scrumptious.
Ingredients: Cooking
time: 30 minutes
Preparation time: 20 minutes
ü 175 gm Thai thin rice noodles
ü 100 gm boneless chicken (chopped)
ü 10-12 small prawns
ü 4 button mushrooms (sliced)
ü 50 gm cauliflower (cut into small florets)
ü 1 carrot (chopped)
ü 1 red bell pepper (chopped)
ü 4-5 garlic cloves (finely chopped)
ü 40 gm green beans (chopped)
ü 1 tsp paprika
ü Salt to taste
ü White oil
For Sauce:
ü 2/3 cup vegetable stock
ü 2 tsp sugar
ü 2 tsp lemon or lime juice
ü 3 tbsp dark soya sauce
ü 2 tbsp green chilli sauce
ü 1 tsp paprika
ü 2 tsp corn starch or corn flour
Method:
1) Cook the noodles
following the instruction written on the packet. Drain and keep aside. (I cooked the noodles for 6 minutes in
microwave and then kept it inside for 5 minutes before draining the water.)
2) Heat oil in a
non-stick skillet. When oil turns hot, add mushroom and stir-fry. Add prawns
and chicken and shallow fry, stirring occasionally. When done, take them off
the flame and keep aside.
3) Into the same oil, add
garlic and fry till golden brown. Add carrot and cauliflower. Shallow fry till both of them change color
to golden brown.
4) Add green beans and
capsicum. Stir-fry till golden brown in color.
5) Meanwhile as the
vegetables are being fried, in a saucepan, prepare the sauce by mixing
vegetable stock with dark soya sauce, green chilli sauce, sugar, lemon juice
and paprika. Bring the sauce to a boil.
6) Stir corn starch or
corn flour in 4 tbsp water until fully dissolved. Add more water if needed.
7) Pour the corn starch
mixture into the sauce on oven and simmer for couple of minutes till the
sauce thickens. When ready, keep aside.
5) Back to the noodles,
when vegetables are all fried and tender, toss in the fried chicken, mushroom
and prawn mixture. Stir for 1 minute and then add half of the prepared sauce.
Stir-cook for couple of minutes.
6) Slide in the noodles
and add the remaining half of the prepared sauce. Toss to mix in properly. (If you feel that the sauce prepared is
more in quantity than you need, then adjust the amount added to the noodles according
to your need.)
7) Add salt and paprika.
Mix in.
8) Serve hot.
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