Cooks Joy

Vegetable Noodles (Chinese Style)

This is Week 13 of blog hop and I am paired with Saraswathi this month. She has a wonderful blog and I was torn apart trying to decide because I wanted to make a ton of items. If there is one food item that is favored by all at my house, then it has to be pasta/noodles. There will be no grumbling or mumbling at the dining table and no running behind kids when it is pasta. Added to that I have recently become a huge fan of soya sauce and chilli sauce and that gave me an extra reason to try out this vegetable noodle for the blog hop.

You can use any vegetable of choice and for a change I have used sweet potatoes instead of carrots. The method is similar to the way I make fried rice except that I use green chilli sauce for it. I have used a mandolin slicer to get thin strips and there is no picking or setting aside some vegetable because the strips mingle perfectly with the noodles. Off to the recipe. Recipe adapted from sarasyummybites.

Chinese Style Vegetable Noodles | Cooks Joy

Another look.

Ingredients
6 oz serving noodles (I used spaghetti)
2 tbsp oil
1 tbsp chopped garlic
1 tbsp chopped ginger
1 onion sliced
1 cup sweet potato sliced
2 cups cabbage
6 mushrooms sliced
1 bell pepper sliced
2 tbsp soy sauce
2 tsp sambal oleak (red chilli sauce)
1/2 tsp pepper powder
Spring onions to garnish
Salt to taste

Method
Heat oil and add garlic and ginger. Saute for few seconds.

Add onions.

Onions are cooked.

Add the vegetables. I have used cabbage, carrots, bell pepper and mushrooms.

Mix and saute for 5 minutes.

Add soy sauce.

Add sambal oleak. (red chilly paste)

Check for salt and add accordingly since soy sauce adds saltiness too. Saute for another 5 minutes. We want the vegetables to have a crunch. (Cook more if you like the vegetables to be soft.)