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Thursday, July 09, 2020

Enjoy a fun-filled evening at home with these special noodles

Cherish a good time with family with this all-time favourite noodle recipe.

By: Lifestyle Desk | New Delhi | Published: June 27, 2020 4:15:55 pm
ricenoodles, gluten-free, vegan, vegetarian recipes, lockdown cooking, vicky ratnani recipes, indianexpress.com, indianexpress, Enjoy your favourite noodles tonight. (Source: Chef Vicky Ratnani/Instagram/Pixabay; designed by Gargi Singh)

Missing your party days? Why not recreate the party mood at home with a special dish from your kitchen? Something that many people enjoy is noodles. So, if you are in the mood for a party recipe, why not try rice noodles? Here is a simple recipe that chef Vicky Ratnani recently shared on Instagram.

Take a look.

View this post on Instagram

Cooking up on Fathers Day with Tanisha. These noodles are a cracker. Enjoy. Daddy’s Noodles * 2 packets noodles * 1 tbsp vegetable oil * 1 cup onion, sliced * 1 cup pepper, sliced * 1 cup carrot, julienne * 1 cup spring onions , sliced * 1 cup mushrooms, sliced * 1/2 Iceberg/romaine lettuce * 1 tbsp ginger & garlic chilli paste * 1 tbsp soy sauce * 1 tbsp schezwan sauce * 1/2 tsp turmeric powder * 1 tsp sugar * 1 tbsp coriander, chopped * 1 tbsp lemon juice * 1 tsp vinegar * 1.
Cook the noodles in boiling water according to the instructions depending upon the kind of noodles you are using. Drain, cool under running water. * 2.
Add a few drops of oil to the noodles to prevent them from sticking to each other. * 3.
In a wok, heat some oil to almost smoking point. * 4.
Then add the sliced onions, peppers, carrots, spring onions and mushrooms and the ginger garlic chilli paste. * 5.
Mix the soy, schezwan, turmeric and the sugar in a small bowl and mix well. * 6.
Add this mix to the vegetables. Then add the noodles and toss well. Cook for 5 minutes Season to taste. Serve hot #ricenoodles #glutenfree #vegan #vegetarianrecipes #cooking #foodporn #foodphotography #foodstagram #foodie #chef #cheflife #gourmetgyanbyvicky @kotakbankinstaofficial #foodgasm @nowitsabhi

A post shared by Chef Vicky Ratnani (@vickythechef) on

Ingredients
2 packets – Noodles
1tbsp – Vegetable oil
1 cup – Onion, sliced
1 cup – Pepper, sliced
1 cup – Carrot, julienne
1 cup – Spring onions, sliced
1 cup – Mushrooms, sliced
1/2 no – Iceberg/romaine lettuce
1tbsp – Ginger and garlic chilli paste
1tbsp – Soy sauce
1tbsp – Schezwan sauce
1/2tsp – Turmeric powder
1tsp – Sugar
1tbsp – Coriander, chopped
1tbsp – Lemon juice
1tsp – Vinegar

Method
*Cook the noodles in boiling water according to the instructions depending upon the kind of noodles you are using. Drain, cool under running water.
*Add a few drops of oil to the noodles to prevent them from sticking to each other.
*In a wok, heat some oil to almost smoking point.
*Then add the sliced onions, peppers, carrots, spring onions and mushrooms and the ginger garlic chilli paste.
*Mix the soy, schezwan, turmeric and the sugar in a small bowl and mix well.
*Add this mix to the vegetables. Then add the noodles and toss well. Cook for five minutes. Season to taste. Serve hot.

When are you trying it?

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