Shanghai Stewed Noodles

Shanghai Stewed Noodles

This recipe is from Master Chef Sanjeev Kapoor

Ingredients:

200 grams noodles

1 Tbsp. Oil

6-8 cloves of garlic - crushed

1 medium sized onion - sliced

1/2 medium sized carrot - halved & sliced

4 Mushrooms - sliced

1/4 small sized cabbage - 1 inch pieces

1/2 medium sized Capsicum - deseed & cut into 1 inch pieces

5 cups vegetable stock

1-1/2 Tbsps. cornstarch

1/4 tsp. MSG

1/2 tsp. white pepper powder

Salt to taste

1 spring onion greens - sliced

2 Tbsps. chilli oil

Method of Preparation:

1. Heat oil in a wok, add the crushed garlic, sliced onion and stir-fry briefly. Add carrot, mushroom, cabbage, capsicum and continue to stir fry for a minute.

2. Add vegetable stock, bring to a boil and add noodles. Cook on high heat for two minutes, reduce heat and simmer for four to five minutes or until noodles are almost cooked.

3. Blend cornstarch in half a cup of water.

4. Stir in MSG, white pepper powder, salt to taste and blended cornstarch. Cook on medium heat for a couple of minutes or until the sauce thickens, stirring frequently.

5. Add spring onion greens, drizzle chilli oil and serve hot.