In India Chinese style noodles would mean noodles with veggies in the dry form.This varies from restaurant to restaurant.The sauces used,the veggies that go into it,the meat added all decide the taste of the 'Chines style noodles'.
But here in the orient,I found that the noodles is served with a soup or rather served in a soupy base.There are veggies/meat.Here too the taste varies depending on the theme of the restaurant or regional cuisine / preferences.Sometime spicy as the one I had in Miao Xiang Mi Cian.Sometimes bland as in Zhaoqian Noodles.
A couple of days ago when I wanted to a have noodle and a warm bowl of soup,I decided to make a quick noodle soup-Chinese style,that is very simple and can be done in the microwave.
Chinese Style Noodles
Moong Noodle- 1 piece
Pumpkin cubes-1/2 a cup
Spring onion-2 ,chopped
Garlic-a large piece,sliced
Salt to taste
Sesame oil-1 teaspoon
- In a large microwave safe bowl,put in two cups water,pumpkin,ginger,tomato and microwave on high for 6 minutes or till the pumpkin is cooked but not mushy.
- Put in the moong noodles,spring onion and salt.Mix well.
- Microwave on high for 1 minute.Let it stand in the microwave for another minute.
- Remove from microwave and drizzle a teaspoon of sesame oil and serve hot...
You can skip the sesame oil but it lends a very good flavor to the dish..The quantity of all the ingredients is a matter of personal preference.Increase / decrease the ingredients and yet it will end up to be a very tasty.
This is off to No Croutons Required hosted by Jacqueline of Tinned Tomatoes
Labels: Microwave Magic, PN, Slurpy soups, Touch of the Orient, Vegan varieties