Vegetable Hongkong With Fried Noodles Recipe


VegetarianMain Ingredient


 Cauliflower florets4 Medium, parboiled
 Carrot1 , cut into leaves and parboiled
 French beans6 , parboiled
 Cabbage leaves3 , torn into big pieces
 Capsicum1 , cut into big pieces
 Spring onion1 , quartered
 Chopped garlic/Ginger1 Teaspoon
 Dry red chilies3 , broken into pieces
 Ajino-moto1⁄4 Pinch
 Sugar1⁄2 Teaspoon
 Soya sauce2 Tablespoon
 Vinegar2 Teaspoon
 Chili sauce2 Teaspoon
 Corn flour1 1⁄2 Tablespoon, dissolved in 1 cup water
 Oil3 Tablespoon
 Cashew nuts/Walnuts3 Tablespoon
 Boiled noodles2 Cup (32 tbs)
 Oil2 Tablespoon
 Salt1⁄2 Teaspoon
 Ajino-moto1⁄4 Teaspoon
 Red chili powder1⁄4 Teaspoon
 Soya sauce1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3172 Calories from Fat 931

% Daily Value*

Total Fat 110 g168.7%

Saturated Fat 13.6 g68.2%

Trans Fat 0 g

Cholesterol 129.4 mg

Sodium 4822.6 mg200.9%

Total Carbohydrates 482 g160.5%

Dietary Fiber 66.5 g265.8%

Sugars 70.1 g

Protein 87 g173.9%

Vitamin A 280.9% Vitamin C 1175%

Calcium 88.4% Iron 131.7%

*Based on a 2000 Calorie diet


Heat 3 tbsp oil in a wok or a frying pan.
Reduce heat.
Add nuts.
Fry to a golden colour on low flame.
Remove from pan.
Add ginger or garlic to the oil.
Cook for 1/2 minute.
Add red chillies, vegetables and ajinomoto.
Stir fry over a high flame for 2 minutes.
Add the soya sauce, vinegar, chilli sauce, salt, pepper and sugar.
Add cornflour paste, stirring continuously.
Cook till the sauce thickens and coats the vegetables.
Keep aside.
To prepare the fried noodles, heat 2 tbsp oil in a clean wok.
Reduce heat.
Add salt, ajinomoto and chilli powder.
Add soya sauce and stir for a few seconds.
Add boiled noodles.
Fry turning occasionally, till the noodles are evenly browned.
Add more soya sauce if a darker colour is desired.
Remove from fire.