Tadka Veg noodles

1 copyWho said noodles are a Chinese preparation? Or a Chinese invention? And whoever says pasta is Italian must be speaking through their hats!
Because the way these two have been ‘tailored’ and twisted by Indians to become household favourites is a class apart.
Yes, we have had noodles and pasta at Chinese an Italian restaurants but I have always made these my way. And this Tadka (spicy garnish) noodles were not an exception. The dish came about as a result of a last-minute demand from a young guest!
It’s quite simple actually and is ready in less than 30 minutes.
I used a pack of Thai (not Chinese) egg noodles made in The Philippines!
Take a pack of 250 grams and boil in a litre of water for 10 minutes. Remove, drain, wash with cold running water and keep aside.
In a non stick pan, put two tablespoons oil and toss in a handful of assorted vegetables (I used the frozen variety available at the local store but one can use them fresh depending on the time and inclination). Also add some cubes of cottage cheese (paneer) if required. Add half a teaspoon of red chilli powder, a teaspoon of ginger and garlic paste, a pinch each of coriander, cumin and turmeric powder and salt to taste. Fry over a slow flame for 10 minutes and add the noodles. Stir for another five minutes and add a tablespoon of soya sauce as well as a tablespoon of red chilli paste just before taking off the heat.
Serve streaming hot!

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2 Comments Add yours

  1. Ooooooo…. right up my alley. Tadka in anything is so welcome, eh? 🙂

    Like

    1. Couldn’t help the Punjabi ‘twist’. Thank you!

      Liked by 1 person

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