How To make Hot and Spicy Noodles with Vegetables
1/4 c Rice wine
2 tb Ginger root, grated fresh
2 Garlic cloves, minced
1 c Carrots, thinly sliced
1 c Broccoli stems, sliced thin
1 c Cabbage, sliced thin
2 Green onions
1/4 c Water
1/2 ts Sesame oil, dark
1/2 ts Cayenne pepper
1 tb Honey (omit if vegan)
1 ts Hoisin sauce (optional)
4 c Rice noodles, cooked
Soy sauce to taste In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can't afford the few grams of fat it contributes.
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spicy vegetable noodles | විනාඩි 5න් වෙනස් විදිහකට නුඩ්ලස් හදමු |spicy noodles by sapumal wijesinghe
spicy vegetable noodles | විනාඩි 5න් වෙනස් විදිහකට නුඩ්ල්ස් හදමු | hot and spicy noodles by sapumal
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what you need
400gram boiled noodles
carrot (cut)
cabbage
leeks
green beans
chopped onian
chopped garlic
chopped ginger
chopped curry leaves
2 tbap soya sauce
1/4 cup water
10 dry Chilli
1-2 tsp suger
salt to taste
chilli pieces to taste
pepper to taste
oil
potato roti
egg roti
chocolate syrup
chicken fried rice
pizza without cheese
brinjal moju
butter cake
devilled fish
Veg Hakka Noodles/ Restaurant Style Vegetable Noodles
#VegNoodlesRecipe #VegChowmein
Veg Hakka Noodles
Ingredients
Oil – 3 tbl spoon
Noodles – 1 pack
Chopped ginger – 1 teaspoon
Chopped garlic – 1 teaspoon
Green chilli – 1
Spring onion – 1 tbl spoon
Cabbage – 1 handful
Carrot – 1
Capsicum – Half
Soya sauce – 1 tbl spoon
Tomato ketchup – 2 tbl spoon
Red chilli sauce – 2 tbl spoon
Vinegar – 1 tbl spoon
Pepper – ¾ teaspoon
Salt
THICK Potato Noodles
#potatonoodle #noodles #cooking #food #recipes #asmr #shorts
Full Recipe on our Blog, Iink in the BlO
Chili Oil Curry Noodles
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I love ‘em spicy n bouncy ?
This is probably the only dish that can make me smile after a 12-hour cramming session. Add your protein of choice to make it more balanced–I’m keeping it low-budget with a savory marinated egg.
Ingredients (serves 1 hungry student)
-6 oz dried knife-cut noodles
Sauce
-1Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy
-4 garlic cloves, minced
-3 scallions, green parts only, thinly sliced
-1½ Tbsp sugar
-1 Tbsp curry powder
-1 Tbsp soy sauce
-1½ Tbsp black vinegar
-1 tsp dark soy sauce
-1 tsp sesame oil
-⅓ cup neutral oil, very hot
For Garnish (optional)
-1 egg, fried or boiled
-1 Tbsp fried onions or garlic
-Fresh cilantro leaves, torn
-1 scallion, very thinly sliced lengthwise
-White or black sesame seeds
-Chili oil
Preparation
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
Enjoy!