Vegetable Noodles & Vegetables in Spicy Garlic Sauce

I’m back from a much needed blogging break. My son’s school re-opened on Monday after a 2 month summer vacation break and he is super excited to find ‘new’ friends in his ‘new’ class (he’s in 1st Std). Can’t put in words the surge of feelings I felt as I watched him mingle with his classmates and class teacher (I learnt she’s a sweet lady and popular among her students). I don’t know if he felt I should leave the school premises but I didn’t have the heart to leave. An easy transition from primary school and a happy moment in my life. We learned a lot this past academic year about his likes and dislikes, strengths and weaknesses and I can’t wait to see how he faces new challenges and what he accomplishes this year. Any first grader mommies there who read me? 🙂

  

I love Indian Chinese fusion cooking and I hardly know anyone who doesn’t relish Indo-Chinese food. Today’s lunch was Vegetable Noodles and to compliment it was Vegetables in Spicy Garlic Sauce where vegetables are tossed in a spicy garlic flavored tomato sauce. A satisfying complete meal loaded with vegetables and starch.

1 Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce.

1 Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute.
2 Add the chopped spring onion whites and green chillis stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.
3 Reduce to medium heat and add the red chilli paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.
4 Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.
5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.
6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.

My entry to AWED – Chinese food event hosted by Dhivya of Culinary Bazaar.