Hope everyone is having a great weekend !
This weekend has been rather dull on the cooking front, as we did not cook and eat much at home. We are heading out for dinner again at a friend's place but just wanted to share a quick recipe for spicy noodles that we had for lunch today .
Chili Garlic Shanghai noodles
Wheat noodles 100 gms (dry weight)
Shredded cabbage 1 cup
Shredded carrot 1/2 cup
Wood ear mushrooms soaked & chopped 1/2 cup
Chopped spring onions 2 stalks
Finely chopped garlic 1 tbsp
Finely chopped ginger 1tsp
Dried Red chillies 3 to 4
Salt 1/2 tsp
Light soy sauce 2tbsp (or 2tsp dark soy)
Chili paste/Chili sauce 1tsp
Oil 2 tsp
Bring around 5 cups of water to a rolling boil, and add the noodles . It is important to add the noodles only after the water starts boiling, else they may get overcooked. Boil for about three minutes or as per the noodle maker's instructions. Wash under cold water,drain, sprinkle a few drops of oil and keep aside.These are the noodles I used:
Heat the oil in a non stick wok and fry chillies till they turn a shade darker and keep aside. What we are left with is chili oil. In the same oil, fry the garlic and ginger till fragrant. Then add the cabbage, carrot and spring onion whites and toss for about 30 seconds. Add the noodles, chili paste, soy sauce and toss lightly to mix. Do not fry for too long as the noodles will get overcooked. Top with the spring onion greens and the chili that we had fried earlier, broken into pieces.
Here are some that we made for our little one, replacing ketchup with chili paste:
Off this goes now as my entry to A.W.E.D Chinese hosted by DK at her lovely Culinary Bazaar.