Rice / Noodles : Chinese Rice and Noodles
|Number of servings: 2|
||A tasty combination of Chinese rice and noodles with an Indian touch to it. This is one of my husband’s favorite dishes and I hope you like it too.|
|List of ingredients:|
|1 cup||cooked rice|
|1 cup||boiled noodles|
|1 ½ cups||assorted vegetables|
|4 spoons||olive oil|
|1 spoon||ajinomoto (chinese salt or msg)|
|1 ½ spoons||soya sauce|
|2 spoons||chilli sauce|
|1 spoon||finely chopped ginger|
|1 spoon||finely chopped garlic|
|¼ cup||chopped onion stalks|
|½ spoon||chilli powder|
|salt to taste|
|Heat oil in a pan, add ginger and garlic and fry.|
Now add the vegetables, salt and ajinomoto; cover and cook.
When all the vegetables are well cooked, add soya sauce, chilli sauce, onion stalks and chilli powder and mix well.
Now add your rice and noodles and fry for a few minutes.
Serve hot with tomato ketchup or hot sauce.
|Refrigerate after 5 hours.|
|Any additional information:|
|You can use egg noodles or rice noodles in this dish. But any kind of noodles will taste good.
You can make them with Maggi or Top Ramen and other noodles like that too. They will add a
nice flavor to your dish. Make sure you don’t add the masala. Rice noodles will not give it a
very distinct taste, as rice is also added. But there is no harm in using it, it will still
taste very good.|
Adding ajinomoto is not necessary. If you don’t want to use it, you can leave it out. Your dish will taste a little different but no problem.
Make sure your noodles are hot and still a little watery. If you cook your noodles before hand, make sure you add a spoon of oil. This will ensure that your noodles don’t stick to each other.
You can use chilli oil instead of olive oil, but make sure you don’t add any chilli powder or chilli sauce, as the oil will give the dish enough heat.