It’s such a pleasant day today….finally it has rained again!! I can smell the sweet and fresh fragrance of the rain….it’s so refreshing!! A cup of coffee and here I am writing this post after a long long time. Yes…. the past few weeks have been very busy with work and other stuff and I haven’t done much cooking either. A hectic phase I guess!
Today’s recipe is a dish I prepared few days ago for dinner. I wanted to keep the noodles simple and hence prepared it only with vegetables and egg tossed in the usual sauce. When you have stuff going on and not much time on hands, this is just the right dish as it doesn’t take much time and is quite alluring to the taste buds as well.
I’m sure you will enjoy cooking this dish as much as I did 🙂
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Cooking oil – 3 tbsp
Noodles – 4 blocks (you can choose the noodles of your choice)
Kailan – 200 g, washed and cut as desired
Spring Onion – 300 g, chopped
Egg White of 2 eggs
Garlic – 4 tsp, finely chopped
Vegetable stock – 2 cups
Salt – to taste
For the sauce:
Mix all the ingredients below in a bowl.
Dark Soya Sauce – 1.5 to 2 tbsp
Rice Wine – 2 tsp
Sesame oil – 2 to 3 tsp
Chili sauce – 2 tbsp
Step 1: Heat 1 tbsp oil in a pan. Add 2 tsp of the minced garlic and stir for 10 seconds. Add the kailan and mix well with the oil and garlic. Cook for 1 to 2 mins until the leaves are soft. Transfer to a dish and keep aside.
Step 2: Heat the rest of the oil in the pan. Add the minced garlic and spring onion. Mix well for around 30 seconds. Add the vegetable stock followed by adding the noodle blocks. Once the noodles are a little soft, add the sauce mixture. Cook for another 1 to 2 minutes until the noodles have absorbed only a part of the sauce mixture.
Step 3: Now add the egg whites. Mix well and check for salt. Transfer to a serving dish. Add the cooked kailan on top so that it covers the noodles.
Step 4: Serve hot as a standalone dish or with delectable sides of your choice.
To print this recipe click here: Quick vegetable noodles
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