How to make Shanghai Stewed Noodles - Perfect meal in a bowl, crunchy vegetables served as a counterpoint to the soupy soft noodles.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Noodles (नूडल्ज़ ), Vegetable stock (वेजिटेबल स्टॉक)
Cuisine : Chinese
Course : Noodles and Pastas
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Shanghai Stewed Noodles Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
For more recipes related to Shanghai Stewed Noodles checkout Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles, Daarsaan . You can also find more Noodles and Pastas recipes like Pasta Prima Vera, Quick Garlic Spaghetti, Roasted Tomato Farfalle, Pasta in Indian style.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shanghai Stewed Noodles Recipe
Noodles 200 grams
Vegetable stock 5 cups
Oil 1 tablespoon
Onion sliced 1 medium
Garlic crushed 6-8 cloves
Spring onions with greens sliced 1
Fresh button mushrooms sliced 2
Carrot halved and sliced 1/2 medium
Green capsicum cut into 1 inch pieces 1/2 medium
Salt to taste
White pepper powder 1/2 teaspoon
Cabbage cut into 1 inch pieces 1/4 small
Cornflour/ corn starch 1 1/2 tablespoons
Chilli oil 2 tablespoons
Method
Step 1
Place the noodles in a deep non stick pan, add the vegetable stock and bring to a boil. Cook over a high heat for two minutes.
Step 2
Lower heat and simmer for four to five minutes, or until the noodles are almost cooked. Strain the noodles and reserve the stock.
Step 3
Heat the oil in a non stick wok; add the onion, garlic, spring onion with greens, mushrooms, carrot and capsicum and stir-fry for a few minutes. Add salt, pepper powder and cabbage and toss.
Step 4
Add the noodles to the vegetables. Stir fry for a minute and add the reserved vegetable stock. Stir well. Mix the cornflour with half a cup of water. Stir the cornflour mixture into the noodles.
Step 5
Cook, stirring frequently, over moderate heat for a couple of minutes or until the sauce thickens. Drizzle the chilli oil and serve hot.
