Soupy vegetable noodles

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Autumn is getting over and winter is approaching fast 🙂 How was your autumn? I had delightful time clicking pictures of the trees and some of my friends. At the same time, winter mornings are getting even more beautiful than ever. I am planning to update this blog on lots of food and travel related content in this month so keep checking back! I have lot to talk about 🙂 For regular updates remember to follow me on Instagram @eatclicktravelrepeat and @foodieismoody

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Winter and soup is the most beautiful combination 🙂 If you are living in a cold country, vegetables specialised in the winter season are in abundance in markets. Beets, broccoli, cabbage, carrots, cauliflower and celery. I had cabbage, carrots and colourful bell peppers at home and some rice noodles. I decided to make soupy noodles with these vegetables and noodles.

Ingredients

1 cup shredded cabbage

1 cup red bell pepper, (cut into long juliennes, finely chopped is normal for soups, but I like to bite them)

1 cup yellow bell pepper

1 cup shredded carrots

1/2 cup onions

1 tbsp green chillies

1 tbsp finely chopped garlic

1 /2 inch finely chopped ginger

2 tbsp soya sauce

1 tbsp rice vinegar

1 cup boiled rice noodles

3 tbsp cornstarch water

Salt and lemon-black pepper

1 tbsp oil

300ml water or vegetable stock

What to do 

Start by cutting the vegetables as it takes the most time. Take a wok, first add a tablespoon of oil, then add garlic, ginger and green chillies. Fry them for few minutes. Follow it up with onions and the vegetables (cabbage, carrots and bell pepper). Fry them for 4 to 5 minutes until they are soft. Add salt and lemon black pepper. Add soya sauce, vinegar, boiled noodles and toss them with vegetables. Let the sauce and vegetables get mixed up thoroughly and cooked. Add water and let it boil for few minutes.  Adjust the salt and pepper after adding the sauces.  Add the cornstarch in the end. Mix it thoroughly and garnish it with spring onion greens and sesame seeds 🙂

I thought the taste was tangy but I did not mind it at all. It’s a must that rice noodles should be boiled beforehand before adding in the soup.

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