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Indo-Chinese ~ Vegetable Hong Kong Style with Fried Noodles

Print version of Indo-Chinese ~ Vegetable Hong Kong Style with Fried Noodles
Vegetable Hong Kong Style with Fried Noodles

A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. Not to mention, your family get to eat their 5 a day portion of vegetables in a single meal. :)

Vegetable Hong Kong Style with Fried Noodles Recipe

Prep & Cooking Time: 45 mts

Serves 4 persons

Cuisine: Indo-Chinese

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Ingredients:

2 onions, each cut into 8 pieces

1 carrot, cut into thick pieces

8-10 french beans, cut into 1″ pieces

1 cup cabbage, cut into big pieces

4-5 babycorns, cut diagonally into two

2 green or red bell peppers, cut each into 8 pieces

few florets of cauliflower or broccoli

2-3 dry red chillis, tear into pieces

3 crushed garlic flakes or 1/2 tsp grated ginger

1 tsp light soya sauce

1 1/2 tsps chilli sauce

3/4 tbsp vinegar

1 tsp brown sugar

1 1/2 tbsps cornflour combined in 1 cup water

9-10 cashew nuts or walnuts

salt to taste

pepper to season

2 tbsps sesame oil or peanut oil

For fried noodles:

3 cups cooked noodles

1/2-3/4 tsp red chilli pwd

1 tsp tomato ketchup

1/2 tsp light soy sauce

salt to taste

1 tbsp oil

1 To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2 Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside.
3 Add garlic or ginger and saute for a few secs, add red chillis and saute for few secs. Add the onion and cook on high for a mt. Add the parboiled vegetables, baby corn and capsicum and saute for 5 mts.
4 Add soy sauce, vinegar, chilli sauce, pepper, sugar and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
5 To prepare fried noodles, heat oil in a wok, add salt, chilli pwd, soy sauce and tomato sauce and mix. Add boiled noodles and fry till the noodles are browned a bit, approx 2-3 mts. Remove from heat.
6 To serve, place the vegetables in the center of the serving plate and surround with fried noodles. Garnish with fried cashew nuts. Serve warm.

Indo-Chinese ~ Vegetable Hong Kong Style with Fried Noodles Recipe

Prep time: 20 min
Cook time: 25 min
Yield: 4
Main Ingredients: vegetables noodles

A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. Not to mention, your family get to eat their 5 a day portion of vegetables in a single meal.

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By • May 29th, 2010 • Category: All Recipes, Indian Chinese Recipes, Indian Fry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://homely-food.blogspot.com Neha

    Wow…looks yummy, I love chinese food…will try this soon.
    What if sasame oil and peanut oil is not available?
    also what is light soy sauce?

    • http://sailusfood.com Sailu

      You can use vegetable oil too, Neha. Dark soy sauce is thicker and darker than light soy sauce (thinner than dark soy sauce). You can use dark soy sauce too.

  • http://homely-food.blogspot.com Neha

    Also, the vegetables…They taste somewhat raw.
    It would be a great idea if we can cook them in sizzler style and then serve with the noodles :)

    • http://sailusfood.com Sailu

      Chinese vegetable stir fries usually are crunchy partially cooked and not cooked to death like we do for our Indian sabjis. :)

  • http://www.meesosweetandspicy.blogspot.com meeso

    Ah, vegetables and noodles with awesome flavors, yum!

    • latha

      Wow, lovely way to incorporate all veggies into little one’s stomach at one shot..

  • http://www.rajendermanju.blogspot.com Manju Rajender

    Sailu, it does look lovely, colourful and healthy.

  • Swapna

    Looks amazing Sailu garu. Thanks for another healthy dish. Can you please tell the type of chili sauce you use. What is the company name? Thanks again.

    • http://sailusfood.com Sailu

      Right now I am using Ching’s Secret brand. You can use either the green or red chili sauce.

    • Bkshmondai729

      hi….. very nice dish becouse i like fryed noodles ……..im chef make in italian food my specialist

  • Preethi

    Tried out this recipe just now for our Sunday lunch. Yummy, delicious recipe. Can you please share what brand noodles you use???
    Thanks

  • Ritu

    Hi Sailu,are you sure they use dried red chillies and chilly powder?!

    • http://sailusfood.com Sailu

      Its Chinese food with Indian fusion and hence the cuisine – Indo Chinese. :)

  • Shahi…

    Tried this recipe everytime wen i go to the home….
    this is Awsome Dish…

    I want to know one thing tht..in most of chinese dishes we used Ajinomoto…
    so i want to know tht .. is this harmful for health….???

    • http://sailusfood.com Sailu

      Yes, ajinomoto is not good for health.

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