Vegetable Noodles Recipe, Easy Vegetable Noodles

Vegetable Noodles Recipe, Easy Vegetable Noodles.

Easy restaurant style Indo Chinese vegetable noodles recipe. With step by step pictures.

This is an easy and quick recipe for Vegetable Noodles. Its a great dish for parties and perfect for kids. This Vegetable Noodles is not spicy, its colorful and its healthy too. There is a lot of “veggie works” going on in the recipe. The trick to a good vegetable noodle is to cut the vegetables thin and cook it to a certain texture. The vegetables needs to be cut as a julienne and the garlic and ginger minced super fine.

Here is how to do Vegetable Noodles.

Heat oil in a pan and add in the super finely minced garlic and ginger. Lots of garlic and ginger. They are flavor bombs for this noodles. I used a full pod of garlic and a 2 inch piece of finely minced ginger. Fry for a minute till the garlic-ginger aroma fills the kitchen.

Next, lets work on the veggies for the vegetable noodles. Add in the thinly sliced onions and saute till the onions are soft.

Now, lets work on more veggies for the vegetable noodles. Add in the carrots and the cabbage. I add a lot of cabbage as it gives a very nice flavor and texture to the noodles.

Saute on medium flame for at least 10 minutes. Keep sauteing so the veggies do not burn at the bottom. I do not add salt in the beginning as the vegetables will turn mushy. We want it crisp. After the veggies are cooked, add in the salt, pepper, rice vinegar and the sliced capsicum. Saute for 3-4 minutes more.

In the mean time, boil water in a big pot. Add in a tablespoon of salt. Add in the noodles and cook until firm.

Remove the noodles off heat and drain. Cook only until the noodles are firm. It will continue to cook after draining in the residual heat. If you over cook the noodles, it will become mushy. So remove the noodles when they are firm but not soft. Add the boiled and drained noodles to the vegetable mixture.

Mix well and serve hot.

Main Ingredients

• 2 tablespoon peanut oil
• 10 - 12 cloves garlic, minced
• 2 inch piece ginger, minced
• 2 medium onions, thinly sliced
• 2 carrots, julienned
• 4 cups sliced cabbage
• 1 capsicum, thinly sliced
• 1 teaspoon salt
• 2 teaspoon pepper powder
• 1 teaspoon rice vinegar

For cooking Noodles

• 200 grams noodles
• 1 tablespoon salt

1. Heat oil in a pan and add in the super finely minced garlic and ginger.
2. Add in the thinly sliced onions and saute till the onions are soft.
3. Add in the carrots and the cabbage.
4. Saute on medium flame for at least 10 minutes. Keep sauteing so the veggies do not burn at the bottom. I do not add salt in the beginning as the vegetables will turn mushy. We want it crisp. After the veggies are cooked, add in the salt, pepper, rice vinegar and the sliced capsicum. Saute for 3-4 minutes more.
5. In the mean time, boil water in a big pot. Add in a tablespoon of salt. Add in the noodles and cook until firm.
6. Remove the noodles off heat and drain. Cook only until the noodles are firm. It will continue to cook after draining in the residual heat. If you over cook the noodles, it will become mushy. So remove the noodles when they are firm but not soft.Add the boiled and drained noodles to the vegetable mixture.
7. Mix well and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian

Main Ingredients

• 2 tablespoon peanut oil
• 10 - 12 cloves garlic, minced
• 2 inch piece ginger, minced
• 2 medium onions, thinly sliced
• 2 carrots, julienned
• 4 cups sliced cabbage
• 1 capsicum, thinly sliced
• 1 teaspoon salt
• 2 teaspoon pepper powder
• 1 teaspoon rice vinegar

For cooking Noodles

• 200 grams noodles
• 1 tablespoon salt

1. Heat oil in a pan and add in the super finely minced garlic and ginger.
2. Add in the thinly sliced onions and saute till the onions are soft.
3. Add in the carrots and the cabbage.
4. Saute on medium flame for at least 10 minutes. Keep sauteing so the veggies do not burn at the bottom. I do not add salt in the beginning as the vegetables will turn mushy. We want it crisp. After the veggies are cooked, add in the salt, pepper, rice vinegar and the sliced capsicum. Saute for 3-4 minutes more.
5. In the mean time, boil water in a big pot. Add in a tablespoon of salt. Add in the noodles and cook until firm.
6. Remove the noodles off heat and drain. Cook only until the noodles are firm. It will continue to cook after draining in the residual heat. If you over cook the noodles, it will become mushy. So remove the noodles when they are firm but not soft.Add the boiled and drained noodles to the vegetable mixture.
7. Mix well and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian

Find it online : https://www.kannammacooks.com/vegetable-noodles-recipe/

Cabbage Kootu Recipe, Chettinad Cabbage Kootu.

Easy and simple recipe for South Indian style Chettinad Cabbage Kootu. Tamilnadu Muttaikose Kootu Curry. With step by step pictures.

South Indian Chettinad style Cabbage Kootu – This is an excellent way of having cabbage. The fennel seeds and the coconut makes this Cabbage Kootu dish a winner. This is a great way to do the otherwise boring cabbage. We all love this cabbage kootu at home. Its so satisfying with rice. I am sure you will go for seconds.

Here is the video of how to make Chettinadu style cabbage kootu

Here is how to make Chettinadu style cabbage kootu This is how we do Cabbage Kootu at home. First, we got some boiling to do. Boil the dal in a pressure cooker for 10 minutes until fall apart tender. I use split moong dal for this recipe. For every half cup of dal use 1.5 cups water if you are cooking in a pressure cooker. If you are going to be cooking dal in a pan, soak the dal for an hour and boil it with 2.5 cups of water for every half cup of dal for 1 hour in low flame. Soaking the dal will help in cooking faster. Do not add salt while cooking lentils. They tend to cook faster without the salt. Once the dal is cooked, set aside.

Next, lets boil 2-3 cups of cabbage for Cabbage Kootu with a cup of water until soft and tender. Simmer the cabbage with water and salt. Adding salt brings out the water from the cabbage and aids in cooking it faster. Simmer for 10-12 minutes in medium flame.

Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Fennel seeds is the Oomph! factor in this dish. So go for it. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.

Add in the fresh shredded coconut and sauté briefly for a minute. Remove off heat and transfer it to the mixie / food processor.

Add about a cup of water to the pan in which we cooked the onion-tomato mixture. Heat it for a minute until the water is scalding. The little bits that are stuck to the pan are flavor bombs. Just scrape with a spatula. We do not want to waste that. Add the water back to the mixie / food processor and grind it to a smooth paste. The French call this technique as deglazing.

Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minutes. Remove off heat. Cabbage Kootu is almost ready.

Now the final tempering. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.

The Cabbage Kootu is ready. Serve Cabbage Kootu hot with rice and a dollop of ghee.

Main Ingredients

• 1/2 cup split moong dal
• 3 cups finely chopped cabbage
• 1 teaspoon Indian sesame oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 cup onion, chopped
• 1 green chilli, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon salt (divided)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/4 cup fresh shredded coconut
• 4.5 cups water (divided)

For the Tempering

• 2 teaspoon Indian sesame oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 1/2 teaspoon red chilli powder (optional)

1. Boil the dal in a pressure cooker for 10 minutes until fall apart tender.
2. boil 2-3 cups of cabbage with a cup of water until soft and tender. Simmer the cabbage with water and salt.
3. Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.
4. Add in the fresh shredded coconut and saute briefly for a minute. Remove off heat and transfer it to the mixie / food processor.
5. Deglaze the pan with a cup of water and add it to the mixie / food processor. Grind to a smooth paste.
6. Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minute. Remove off heat.

Final tempering.

1. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.
2. Serve hot with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian