Getting back to the menu of the day, it is Garlic Pot Noodles and Vegetable gravy chinese style. I first tasted the garlic pot noodles at China Valley in Powai. I instatntly fell in love with the dish. Apparently it is the simplest chinese dish one can ever make. Before I go about the recipe, I will write about the right technique for chinese rice and noodles in a seperate post some other time.
Garlic Pot Noodles
1 pkt Noodles (instant – I use Maggi noodles – cook without the tastemaker and drain out excess water. Do not cook for more than 1 min)
2 tbsp butter
1 tspn garlic paste
1) Boil 1and 1/2 cup of water until it is bubbling. Add the noodles and stir in for 30-40 sec.
2) Strain the water (reserve this for using in the gravy).
3) Stir in the butter and garlic and cover the pot.
4) Server with gravy of your choice. Please note that the pot noodles are little more softer then the other chinese noodles.Thus I use the instant noodles instead of the chinese noodles.
Vegetable Gravy (chinese style)
1 medium onion sliced
1 medium tomato sliced
1 small capsicum deseeded and cubed
1/2 cup Mccain potato (cooked) – Optional
1/2 cup paneer cubes (tossed in hot oil)
1/2 cup spring onions and leaves
2 tspn Dark soya sauce
1 tspn White vinegar
1 tspn ginger garlic coarsely chopped
1/2 tspn green chillies
1 tspn Cooking Oil
salt to taste
1) On a high flame, heat a pan and add oil. When hot, add ginger garlic and stir.
2) Add all the vegetables one after the other while stirring constantly.
3) Add soya sauce, vinegar, green chillies. Add 1 cup of water and late it simmer.
4) Now add the reserve water stored while making the garlic pot noodles. You can also add cornstarch paste (made with 2 tbsp water and 1 tspn corn flour).
5) Taste to check for salt (remember soya sauce is salty, so refrain from ading salt without tasting).
6) Add the paneer/ potatoes/ manchurian balls and spring onions on top and serve with the noodles or plain rice.