Instant noodles have proved to be life-saviours for most us these days, to curb our late-night hunger pangs or cravings. It is proved to be the fail-safe food option for young professionals and students living in big cities.
Here is a recipe to give the good old instant noodles a fresh and exotic twist by adding spices, cheese and more. Also, brownie points for making it healthy by adding veggies, without compromising on taste.
Ingredients
450 ml water
3 packets instant noodles
2 tsp cooking oil
2 pinch salt
3 tbsp cornflour powder
2 tbsp cooking oil
2 tbsp chopped garlic
2tbsp spring onion
1/2 carrot (chopped)
1/2 cabbage (shredded)
1/2 capsicum (cubed)
1 onion (petals)
1 tbsp tomato ketchup
2 tbsp vinegar
1 tbsp soya sauce
1 tbsp ground pepper
Preparation
In a saucepan, boil water and add cooking oil, and instant noodles
Cook for 2 mins and allow to cool
Strain extra water and transfer to a mixing bowl
To the noodles, add cornflour powder and mix to coat noodles very gently
In a wok, heat cooking oil, carefully spread noodles in a circle
Keep lifting from side and cook on medium flame for 4-5 mins till golden brown
Carefully flip and cook the other side for another few minutes
Strain and keep aside
In a saucepan, heat cooking oil, add chopped garlic, spring onions, carrots, cabbage, capsicum, and onion petals
Stir fry for 2-3 mins
Add tomato ketchup, vinegar, noodles masala, soya sauce, ground pepper
Mix for one minute then add schezwan sauce, a pinch of sugar, 50 ml water, 2 tbsp cornflour slurry mix
Cook on medium to high flame for 4-5 mins till it thickens
Serve chop suey sauce hot with crispy noodles.
