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1. Bring a large pot of water to a boil and add the Salt (for noodle water). Cook the Dried wheat noodles for 1 to 2 minutes less than the package time, until just al dente. Drain without rinsing, toss with 1 teaspoon of the Neutral oil to prevent sticking, and spread out to cool slightly.
8 oz Dried wheat noodles (hakka or spaghetti-style),
1 tbsp Salt (for noodle water),
0.3 tbsp Neutral oil
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2. Thinly slice the Onion, Green cabbage, Red bell pepper and Green chili. Cut the Carrots into thin matchsticks. Mince the Garlic and Fresh ginger.
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3. Heat the remaining Neutral oil in a large wok or wide skillet over high heat until shimmering. Add the Cumin seeds and cook for 15 to 20 seconds until they sizzle and darken slightly. Add the Onion and stir-fry for 2 to 3 minutes until softened and lightly golden at the edges.
2.7 tbsp Neutral oil,
1 tsp Cumin seeds,
1 piece Onion
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4. Add the Garlic, Fresh ginger and Green chili and stir for 30 seconds until the raw smell fades. Add the Carrots and cook for 2 minutes, then add the Red bell pepper and Green cabbage and stir-fry on high heat for 2 to 3 minutes until crisp-tender.
3 clove Garlic,
1 tbsp Fresh ginger,
1 piece Green chili,
2 piece Carrots,
1 piece Red bell pepper,
2 cup Green cabbage
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5. Sprinkle in the Ground turmeric, Ground coriander, Ground cumin and Red chili powder and stir for 30 seconds to bloom the spices in the oil.
0.2 tsp Ground turmeric,
1 tsp Ground coriander,
0.5 tsp Ground cumin,
0.2 tsp Red chili powder
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6. Add the cooked noodles, Soy sauce and Salt. Toss vigorously over high heat for 2 minutes, so the noodles pick up a little sear and the spices coat every strand.
8 oz Dried wheat noodles (hakka or spaghetti-style),
1 tbsp Soy sauce,
0.5 tsp Salt
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7. Turn off the heat and sprinkle with the Garam masala and Lemon juice. Toss once more, taste and adjust the salt, then garnish with Fresh cilantro (garnish). Serve hot alongside cream of corn soup.
0.5 tsp Garam masala,
1 tbsp Lemon juice,
2 tbsp Fresh cilantro (garnish),
0.5 tsp Salt
By mansi
