Aromatic, spicy, hot, Protein rich noodles cooked in Indo American Chinese style

Name: Aromatic, spicy, hot, Protein rich noodles cooked in Indo American Chinese style
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 oz Barilla ProteinPLUS Multigrain Spaghetti or any kind of long, dry pasta; Salt to taste; 2 tbsp chili sauce; 4-6 garlic cloves, thinly sliced; 1/2 c olive oil; 1 cup sun-dried tomatoes, julienned; 1 tsp red pepper flakes; 1 tsp cumin powder; 1 tbsp soy sauce; 1 c green bell pepper, sliced lengthwise; 1 c red bell pepper, sliced lengthwise; 1 c onion, sliced lengthwise; 1 c Chinese cabbage, sliced lengthwise; 1 c chopped carrots plus peas, frozen/fresh; 1 c green onion, chopped; 2 oz fresh basil on stem; 1/4 c fenugreek microgreen; 1/4 x cilantro with stem chopped; Ground black pepper; Chili sauce:; 10 Chinese chili peppers; 1/2 c onion, CHOPPED; 4 garlic cloves; 1 inch ginger, sliced; 1 1/2 c sesame seed oil; Sat to taste

Lakshmi Sridharan Ph D @cook_19872338

USA

# ICF colorful healthy and nutrient rich noodles with chilie sauce, chinese cabbage, bell peppers, sun dried tomatoes, spring onions and etc.

Lakshmi Sridharan Ph D @cook_19872338

USA

# ICF colorful healthy and nutrient rich noodles with chilie sauce, chinese cabbage, bell peppers, sun dried tomatoes, spring onions and etc.

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Ingredients

45 mins

4 servings

8 ozBarilla ProteinPLUS Multigrain Spaghetti or any kind of long, dry pasta
Salt to taste
2 tbspchili sauce
4-6garlic cloves, thinly sliced
1/2 colive oil
1 cupsun-dried tomatoes, julienned
1 tspred pepper flakes
1 tspcumin powder
1 tbspsoy sauce
1 cgreen bell pepper, sliced lengthwise
1 cred bell pepper, sliced lengthwise
1 conion, sliced lengthwise
1 cChinese cabbage, sliced lengthwise
1 cchopped carrots plus peas, frozen/fresh
1 cgreen onion, chopped
2 ozfresh basil on stem
1/4 cfenugreek microgreen
1/4x cilantro with stem chopped
Ground black pepper
Chili sauce:
10Chinese chili peppers
1/2 conion, CHOPPED
4garlic cloves
1 inchginger, sliced
1 1/2 csesame seed oil
Sat to taste
Main noodles

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Steps

45 mins

1

Prepare a checklist keep all ingredients within reach
2

Prepare a checklist keep all ingredients within reach
3

Chili sauce stock: Make this the previous day ann store in an airtight bottle. Bring 4c of water to boil. Add the chilies, cook, until soft, turn of the heat. Let the chilies soak for a couple of hour. Then grind in a blener along with onions, garlic and ginger to make a paste.
Keep a heavy bottomed sauce pan over medium heat. ADD OIL AND THE CHILI PASTE. Cook with stirring until oil separates. Salt to taste. Turn off the heat. Cool and transfer to an airtight bottle until use.
4

Place garlic in a small microwave safe bowl with enough olive oil to just cover the garlic (roughly 3 tbsp). Microwave on high for 30 seconds to a 1 minute, or until the garlic is fragrant. After microwaving, add the sun-dried tomatoes and crushed red pepper flakes. Set aside.
5

Cook the pasta noodles and stir fry veggies side by side. Add 2-3 quarts of water to a SAUCEPAN/cooking pot and place over high heat to boil.
Once the stock pot of water is at a boil, ADD 1TSP OIL. then the pasta noodle. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Near the end of cooking, reserve 1-2 cups pasta water. Drain the pasta, but do not rinse.
6

Working quickly and using the same large pot that the pasta noodle cooked in, add the garlic tomato mixture to the pot, and cook on a medium heat for 1 to 2 minutes. Add the pasta back to the pot along with a cup saved pasta water Cook 2-3 minutes more. Add cumin powder turn off the heat. Set the pasta aside.
7

Stir fry veggies: Cut the veggies lengthwise. Over medium high heat, add 1/4c oil to a kadai. Saute onions until brown. Add garlic, and the rest of veggies. Cook over medium high heat for a few minutes;keep the veggies crisp. Do not make the veggies mushy.
8

Add the cooked noodles. Add ketchup, soy sauce, 2tbsp cili sauce. Salt to taste. Gently mix
9

Spicy aromartic Indo chinese noodles ready. Garnish with fresh herbs, fenugreek micro green, cilantro and cracked black pepper. Transfer to a serving bowl/plate, Serve, share and enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on July 12, 2024 20:09

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography