Chop-suey with Maggi

7 Days with Instant Noodles- Day # 2

Well… I did make some progress on this one yesterday. I made chop-suey with Maggi as the crispy noodles. Yummmm it was.

Here is what you shall need:

For crispy noodles-

1 maggi noodles [single unit pack]

Water to boil

Oil to deep fry

Method:

  • Boil the instant noodles as per instructions
  • Strain them and reserve some water that was used to boil them
  • Let water pass out of the sieve as much as possible.
  • Heat oil in  wok.
  • Divide the noodles in 2 portions fry them until golden Brown.
  • Keep aside until assembled.

For the Sauce:

1 Small carrot -Peeled in strips then chopped roughly

1/4 cup of chopped Cabbage

1/2 onion [Sliced]

1 Small capsicum [diced]

1/2 a bunch Spinach [washed thoroughly and Coarsely chopped]

1/2 Tsp Chilly flakes

2 Tbsp Tomato ketchup

1 Tbsp Green chilly sauce

1 Tsp ajinomoto

2 Tsp Flour

1 Tsp Soy Sauce

Salt and pepper to taste

1 cube Vegatable stock [Optional]

2 Tbsp Oil

Method:

  • Heat oil in a wok.
  • Add the onions and cook for a min or so.
  • Add the other veggies except spinach and cook until half cooked.
  • Add the water reserved from the noodles and bring it to boil.
  • Add some more water if needed.
  • Break the vegatable stock cube in the sauce [Optional]
  • Add the sauces, ajinomoto, salt and pepper
  • Once they amalgamate, mix the flour in a little water. Get rid of the lumps
  • Add the mixture to the wok and stir.
  • The sauce should have thickened by now.
  • Turn off the gas. Add the spinach. Cover with a lid for a few min. [I hate over done Spinach]

To Assemble:

  • In a bowl place the fried noodles
  • Pour sauce over them and serve hot.

 

This goes to:

 Kiran’s ”Cooking with Whole Foods – Spinach” event. Hosted by Vardhini 

 Whats in your lunch box

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