Name: Fusion Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 100g Egg Noodles (Preferably thin); Water as required; Salt as required; ½ Cup shredded vegetables (Cabbage,carrot,beans,capsicum and any other vegetable); ¼ Onion (Thinly chopped); 1 tsp Lemon juice; ½ Green chilli (Optional); 1 tsp Soya sauce; 2 tsp Tomato ketchup; 1 tsp Vinegar; ½ tsp Red chilli powder (Optional); 1 tsp Curry powder; ½ tsp Ginger garlic paste; 2 tsp Oil

Fusion Noodles

7 Jun 2015

by Deepthi (in memoriam)

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This is a very simple recipe for vegetable noodles which is very good for kids lunch boxes. It is the fusion of Chinese and Indian tastes blended together. This is my very own creation keeping in mind my daughter's taste!

Ingredients

100g Egg Noodles (Preferably thin)
Water as required
Salt as required
½ Cup shredded vegetables (Cabbage,carrot,beans,capsicum and any other vegetable)
¼ Onion (Thinly chopped)
1 tsp Lemon juice
½ Green chilli (Optional)
1 tsp Soya sauce
2 tsp Tomato ketchup
1 tsp Vinegar
½ tsp Red chilli powder (Optional)
1 tsp Curry powder
½ tsp Ginger garlic paste
2 tsp Oil

Instructions

Cook noodles in boiling water with salt for 5 min. Strain and run under cold water and set aside.
Heat oil on medium flame and add the chopped onions and fry for 2-3 minutes.
Add the ginger garlic paste, green chilli, red chilli powder and curry powder and fry for just a minute.
Add all the shredded vegetables and fry for a minute.
Add the cooked noodles to it and mix.
Add the tomato ketchup, soya sauce and vinegar and mix in thoroughly.
Switch off the flame and add the lemon juice and mix.

Tips

Shredded cooked chicken can be added to make chicken noodles.
Scrambled egg with salt and pepper can be also be added.
The tanginess of the tomato ketchup and lime juice is compensated by the green chilli and chilli powder but in case green chilli and chilli powder are not been used, one can avoid lemon juice.