Vegan Peanut Stew

This chickpea, spinach and sweet-potato stew is a soothing, African-inspired, gluten-free and vegan dish that is oh so delicious and comforting served with plain white rice! Seasoned with spices and a rich tomato broth that is made creamy with peanut butter, it’s oozing with goodness and you won’t even notice there’s no meat in this dish. I took this dish to a pot-luck and made it for parties at home and each time, guests loved it and asked for the recipe.

This recipe has instructions for making this on the stove, a slow cooker or the Instant Pot.

Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes  Servings: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tbsp ginger, finely chopped
  • 2 small yellow onions, diced
  • 2 medium-sized sweet potatoes, diced into 1/2 inch cubes
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp red chili powder
  • 1 tsp salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter (smooth or chunky but make sure it’s natural and no sugar added)
  • 1 28oz can crushed tomatoes
  • 1 can chickpeas, drained and rinsed (alternatively, soak 3/4 cup chickpeas overnight and pressure cook for 15 minutes)
  • 1 red pepper, chopped
  • 2 cups spinach, chopped (alternatively, collard greens or kale also work well)
  • salt, optional and as desired
  • 1/4 cup chopped peanuts (for garnish)
  • 1/2 cup chopped cilantro (for garnish)
  • 3 cups cooked basmati rice (optional side)

Method:

  • Slow cooker:
    • Add all ingredients to slow cooker except for spinach, red pepper, cilantro, peanuts and rice. Cook on high for 4 hours, or low for 8 hours
    • When ready, stir in spinach and red pepper and cover
    • Serve in a bowl with rice and top each bowl with peanuts and cilantro
  • Instant Pot:
    • Add all ingredients to Instant Pot except for spinach, red pepper, cilantro, peanuts and rice
    • Cook on high pressure for 2 minutes and then do a quick release of the pressure
    • Remove lid, and stir in red pepper and spinach
    • Serve in a bowl with rice and top each bowl with peanuts and cilantro
  • Stove top:
    • Heat the olive oil in a large pot
    • Sauté the onion, garlic and ginger over medium heat for 2-3 minutes, or or until the onion becomes soft and translucent
    • While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, curry powder, red chili powder, and cumin powder to the pot and continue to sauté for about 5 minutes
    • Add the crushed tomato, peanut butter, chick peas, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft
    • While the sauce is simmering, wash and then cut the spinach into 2 inch wide strips
    • Once the sauce has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the spinach and red pepper
    • Finally, taste the sauce and add salt, if desired
    • Serve in a bowl with rice and top each bowl with peanuts and cilantro

Slow roasted pork butt with spicy mustard sauce

Our friend, Prem, is passionate about cooking. And the love and the intensity that goes into every recipe is evidenced in the flavors of everything he cooks. From finding the right cuts of meat, to the freshest of ingredients, and to not taking shortcuts, each dish is a culinary journey. Sometimes though the simplicity of a dish in itself amazes….and this slow roasted pork butt dish does just that. It’s simple, and yet, oozes with flavor. Try it and your guests will be raving about it, just as we did when we first tried it.

Serves: 8-12     Time: 6-7.5 hours plus brining overnight and 1 hour rest time

Ingredients:

  • For the Pork Butt
  • 1 Bone-in pork butt, 6 to 8 pounds
  • 1/3 cup salt
  • 1/3 cup dark brown sugar
  • 4 tbsp black pepper
  • For the Spicy Mustard Sauce
  • 1/3 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 2/3 cup Dijon mustard
  • 2 tbsp hot sauce
  • 1 tsp Worcestershire sauce

Method for the Pork

  1. Using a sharp knife, cut cross lines  1 inch apart into the fat cap being careful not to cut into the meat
  2. Rub the salt, pepper and brown sugar all over the meat including over the slits
  3. Wrap the port tightly with plastic wrap, and refrigerate over night
  4. Heat oven to 325 degrees Fahrenheit
  5. Take a roasting pan and fill with 5 cups of water
  6. Place a rack over the water and spray with nonstick cooking spray
  7. Unwrap pork from plastic, and place on the rack
  8. Place pan and meat on the lowest rack in the over
  9. Cook meat, basting on the hour with the juices from the pan
  10. Cook 5-6 hours until thermometer inserted into the meat registers 190 degrees without the thermometer touching the bone
  11. Transfer the roast to a carving board, and let is rest for an hour, covered loosely with a tent of Aluminum foil
  12. Transfer liquid to a fat separator and let stand for 5 minutes. Throw out the fat and use the au jus while serving
  13. Serve with spicy mustard sauce

Method for the spicy mustard sauce:
1. Whisk together all the ingredients in a bowl and set aside

Serving suggestion: Carve the pork roast and serve with a drizzle of au jus and spicy mustard sauce.


Moong dal Kichdi

Comfort food! We’re in quarantine unfortunately, and my mind immediately went to the foods my mom would make to help our bodies heal and to boost immunity. Kichdi, a rice and lentil porridge, is one of those foods. A simple and quick one-pot dish that nourishes your body. Protein-packed, it’s a soothing Indian meal that’s perfect for someone under the weather (and even when you’re not)! I make this in the Ninja Foodi but it can be made in the Instant Pot or a Pressure Cooker.

Prep Time: 10 minutes Cook Time: 25 minutes Total time: 40 mins

Servings: 4

Ingredients:

  • 1 tbsp Ghee (or oil, for a vegan recipe)
  • 1/2 cup Basmati rice
  • 1/2 cup small whole green moong dal (or small yellow moong dal lentils)
  • 1/4 teaspoon turmeric powder
  • 1 Bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon finely chopped ginger
  • 1 medium green chili finely chopped
  • 1 large tomato diced
  • Salt to taste

Method:

  1. Soak the basmati rice and moong dal in cold water for 15-30 minutes. Drain, rinse and set aside.
  2. Set the Ninja Foodi/ Instant Pot to sear option
  3. Add the 1 tbsp Ghee and when hot, add the bay leaf, cumin seeds, mustard seeds, ginger and green chili
  4. Stir for a minute, and then add the diced tomato
  5. Stir for a minute and add the rice and dal along with 3 cups of water, turmeric powder and salt
  6. Secure the lid, select the pressure cook option, close the pressure valve and cook for 15 minutes at high pressure (12 minutes if using yellow moong lentils instead of the small whole green ones)
  7. When done, slow release for 20 minutes and open lid to release pressure
  8. Serve with a tsp of ghee

Wonton pork tacos

I made these Wonton Pork Taco recipes for a party and the guests loved it! Great appetizer for a party or even an option for dinner Give it a shot and tell me what you think. The steps are quick and will be worth it!

Prep time: 20 minutes. Cook time: 20 minutes

Servings :4

Ingredients

For the pork

  • 1 lb ground pork
  • 2 tbsp Hoisin sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Sriracha sauce (or to taste)
  • 1 tbsp Soya sauce
  • 4 cloves garlic, finely minced
  • 1 tsp minced fresh ginger
  • 1 scallion finely chopped

For the pickled vegetables

  • 1/2 cup red cabbage
  • 1/2 cup green cabbage
  • 1/2 cup fine cut carrot sticks
  • 1/4 cup radishes cut fine (optional)
  • 4 green onions, thinly sliced
  • 1 tbsp sesame oil
  • 1/2 cup rice vinegar
  • 1 jalapeno diced, deserved if you don’t like it spicy
  • 1/4 cup granulated sugar
  • 1/4 tsp salt

Remaining ingredients:

  • 12 Wonton wrappers or taco shells
  • Sweet chili sauce, to serve
  • 3 tbsp Chopped cilantro, to serve
  • Sesame seeds, to serve

Method

  1. Make the pickled vegetables:
    • In a medium glass bowl, mix well the 1 tbsp of sesame oil, as well as the rice vinegar, granulated sugar and salt. Stir well until the sugar is dissolved completely
    • Place the red and green cabbage, carrot sticks, radishes, and jalapeno in the above mixture and stir well. While you can eat this right away, it tastes best if you let it chill for atleast an hour
  2. Make the pork:
    1. Place a shallow pan on the stove and heat the 1 tbsp of sesame oil over medium-high heat
    2. Add the green onion and the ginger, garlic. Cook, stirring for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 8-10 minutes.
    3. Stir in the Hoisin sauce, soya sauce, and Sriracha sauce. Fry another 2 minutes
    4. Remove from heat and let cool for 5 minutes
  3. For the taco shells:
    1. Pre- heat oven to 375F
    2. Spray wonton wrappers with cooking spray, then drape over two of the metal slats of a steamer rack trivet. This creates a flat bottom and they stay open better to fill
      • Alternatively, use a cupcake tine and make wonton cups
    3. Bake for 8-10 minutes. Watch closely so they don’t burn

Assembly:

Add pork mixture to the wonton shells, top with pickled vegetables, drizzle with sweet chili sauce, sprinkle with cilantro and sesame seeds. Enjoy!


Goan Shrimp Curry

Curry and rice are Goan meal staples. Every summer when we visited our grandparents in Goa, we feasted on fresh fish. My parents would make a trip to the marketplace where you had a large, wet, slushy section devoted to fish. That’s where you heard fisherwomen loudly arguing with those who tried to haggle to a price that was deemed too ridiculous! These fisherwomen, all dressed so colorfully, sat with baskets overflowing with fish of all types – Shrimp/Prawns, Pomfrets, Mackerels, Kingfish, Shark. You had to know how to haggle or else, they smelled you were a novice and you’d end up paying three times the price. When my parents brought the fish home, we’d all help with cleaning the fish, and deveining those prawns. Then would come the grinding of the masala, on this large stone – that toned up your arm muscles by the end of the summer! Rechad-filled pomfrets, rava-prawns, ambot tik with shark, and prawn curry, the very thought makes me drool. But time is a critical asset these days, and thanks to shortcuts like coconut milk cans and food processors, I can whip up the same curries and then take my time enjoying the food and reminiscing about those holidays!

Servings: 4 people Prep time: 30 mins Cook time: 20 mins

Ingredients:

20 medium-sized Prawns or Shrimp – cleaned and deveined

For Masala

  • 1.5 cup unsweetened coconut milk
  • 8-10 Kashmiri red chilis
  • 6 Garlic cloves
  • 3 tsp whole Coriander powder
  • 2 tsp Cumin powder
  • 1 Tamarind (marble-sized ball)
  • 1/2 tsp Turmeric powder

Other ingredients:

  • 2 tablespoons Coconut oil
  • 1 medium Onion chopped finely
  • 1 medium Tomato chopped finely
  • 1 green chili – slit
  • Salt (to taste)

Method:

  • Apply ½ tsp salt to shrimp and leave aside for about 15 minutes
  • Grind all ingredients under “For Masala” using sufficient water to form a smooth paste. Keep aside
  • In a pan heat, heat coconut oil. Add onions. Fry till onions are a light golden brown and add tomatoes. Cook for 6-8 minutes till the tomatoes are soft
  • Add the ground Masala, green chili and salt to the pan. Fry for 3-4 minutes
  • Reduce the flame and simmer for 8-10 minutes
  • Add the shrimp and cook for 4-5 minutes (cooking times will change based on the size of shrimp used – large shrimp for 7-8 minutes, medium shrimp for 4-5 minutes and small shrimp for 2-3 minutes)
  • Turn off heat and let it sit for about 5 minutes
  • Serve with hot rice

Char Siu (Chinese Barbequed Pork)

Nail Chinese BBQ pork with this recipe! My kids love going to a local Chinese dive because of the barbeque pork fried rice. They could eat that for lunch and then again for dinner! The restaurant isn’t close by and during Covid, we missed it much too much and had to try and replicate the recipe at home. The fried rice was easy, the bbq pork, not as much. A couple of recipe improvisations later, and we no longer need to step out for this bbq pork. Best of all, I know the cut and quality of the meat used and I don’t need to add red color.

Prep time: 10 minutes (not including overnight marinating time) Cook time: 50 minutes

Ingredients:

  • 2 lbs boneless pork shoulder (the more fat, the tastier it will be)
  • 2 tbsp finely minced garlic
  • 1 tbsp salt
  • 4 tbsp brown sugar
  • 2 tbsp soya sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp red wine
  • 1 cube red fermented bean curd
  • 2 tsp five spice powder
  • 2 tbsp honey
  • 1/2 tsp sesame oil
  • 5 tsp water
     

Method:

  • Cut the pork into long strips or chunks about 2 inches thick. Aim for uniform slices so they cook uniformly. Don’t trim any excess fat, as it will add flavor
  • Sprinkle the salt over the slices. Then poke each side of the long strips with a fork to help it absorb the marinade, when applied
  • In a bowl, make the marinade – combine the garlic, oyster sauce, soya sauce, hoisin sauce, red wine, Shaoxing wine, garlic, five spice powder and the bean curd. Mix well till smooth
  • Reserve about 2 tablespoons of the marinade. Cover and set aside in fridge
  • In a large ziploc bag, pour in the remaining marinade. Add the pork to the bag and massage the pork allowing the marinade to cover the pork well. Close the bag and refrigerate overnight, or 8-10 hours
  • When ready to cook, remove the pork from the fridge and let it rest on countertop while pre-heating the oven to the bake setting at 425F, with a rack positioned in the upper third of the oven.
  • Line an oven-proof bowl with an aluminum foil. Place 3 tablespoons of water between the foil and the bottom of the bowl to create some steam. Place the pork slices in a single row on the foil.
  • Place the bowl in the oven and set timer for 15 minutes
  • While pork is in oven, combine the honey with 2 tbsp of water
  • Cook for 15 minutes and then lather both sides with the pork marinade
  • Cook for another 15 minutes and lather both sides with pork marinade again
  • Cook for 10 minutes and lather both sides with the honey-water mix
  • Now turn up the over to 450F, and cook for another 5 minutes
  • Remove from oven and baste with the 2 tablespoons of marinade that had been set aside
  • Let it rest for 5 minutes – then cut and enjoy
  • Note: By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, an option is to turn on the broiler for a couple minutes to crisp the outside and add some color. Please don’t walk away during this as it can sear quickly. You can also use a meat thermometer to check if the internal temperature of the pork has ready 160F

Serving suggestions:

This big batch of pork can be used right away or frozen. Use it for barbeque pork fried rice, as an appetizer by itself, or in Vietnamese Banh Mi sandwiches which my high-schooler LOVED enough to take to school two days in a row!


Spicy Korean Tofu

Spicy Korean Tofu (Air-fryer/Ninja Foodi/Stove-top)

This spicy, gochujang tofu recipe will have you craving for more. Not only is it flavorful, combine that with brown rice, steamed vegetables like broccoli or bok choy, and you have a healthy, vegan meal on your table in under 45 minutes.

Why Tofu? Tofu has a range of benefits – it’s a great add to an anti-inflammatory diet while providing a good amount of protein. But it can be bland. Adding some soya sauce and gochujang certainly ups the game! What’s gochujang? Gochujang is a fundamental ingredient in Korean cooking. It’s a thick and spicy-sweet dark red paste made from red chili peppers, and fermented soybeans. If you don’t have it handy, a little Thai chili paste or sriracha combined with a dash of soya sauce and sugar will serve as a substitute.

Servings: 4 Prep time: 10 minutes Cook time: 25 minutes

Ingredients

  • 14 oz package firm Tofu (sliced into cubes)
  • 2 tbsp dark soya sauce or tamari
  • 1 tbsp cornstarch
  • 2 tbsp gochujang (or 1.5 tbsp sriracha, mixed with 1 tbsp ketchup, 1/2 tsp soya sauce and 1/2 tsp sugar)
  • 1 tsp brown sugar
  • 1/2 cup water
  • 2 green onions (chopped)
  • 2 cloves garlic (finely minced)
  • 1 tsp ginger (finely minced)
  • 2 tbsp Oil (plus spray if baking) – sesame, vegetable or olive oil
  • Optional: 1-2 tsp toasted sesame seeds

Instructions:

  1. Drain water from the package of tofu. Press down gently on the tofu to remove as much water as possible
  2. Slice the block of tofu into 1/2 inch planks and then into bite-sized cubes
  3. In a mixing bowl, combine1 tbsp of the soya sauce and the tablespoon of cornstarch. Add in the tofu cubes. Gently mix to combine.
  4. You can bake the tofu in the air-fryer or cook it on a stove top
    1. Air-fryer option: I used an air-fryer, a Ninja Foodi. Set the Foodi on air-crisp option to 400F. Heat the cooking basket for 3 minutes. Spray with oil to coat the bottom of dish and place tofu cubes in it. Spray the top of the tofu lightly. Air-fry the tofu for about 12 minutes until crispy.
    2. Stove-top option: Heat 2 tbsp of oil (sesame or olive or vegetable oil) in a pan, and when hot, add the tofu and cook over medium-high heat until golden brown
  5. While the tofu is baking in the air-fryer, or stove, mix the soya sauce, gochujang paste, brown sugar and water in a bowl until combined
  6. Heat the oil in a frying pan. Add the garlic and the whites of the chopped green onion
  7. Saute on medium heat for 2 minutes
  8. Add the sauce and cook for 2 minutes
  9. Add the cooked tofu to the sauce and stir gently. Cook for 2 minutes
  10. Remove from stove top
  11. Best served right away, garnished with the chopped green onions
  12. Tastes great served on a bed of rice and with a side of steamed broccoli or bok choy


Pea Pulav (Basmati Rice)

No Indian meal is complete without the fragrant Basmati rice. And, in our house, no birthday or celebration was complete without my mom’s flavorful pea pulav – an aromatic dish made with long-grained Basmati rice and green peas, and flavored with cardamoms, cloves, and other spices. It was inviting enough to eat on its own, no sides needed. When I make it for a Sunday-special lunch, I will often mix in other vegetables and have a delicious meal on-hand in no time at all.

Interestingly, each of the spices have a health benefit – so why not take a couple of minutes and add flavor and nutritional benefits to plain ol’rice:

  • Bay leaves are a rich source of vitamins A, and C, iron, potassium, calcium, and magnesium, promoting general health
  • Cloves are rich in antioxidants and minerals and known to strengthen the immune system, reduce inflammation, and aid in digestion
  • Thanks to it’s anti-inflammatory properties, peppercorn improves circulation, reduces joint pain and also helps combat high blood pressure and cardiovascular diseases
  • Cardamom helps improve oral health and may have antimicrobial, antioxidant, and anti-inflammatory properties
  • Turmeric is said to ease joint pain, stiffness, and inflammation

Servings: 4

Ingredients:

  • 1 cup Basmati Rice
  • 4 tbsp Ghee (or vegetable or olive oil)
  • 1 Bay leaf
  • 8 cloves
  • 8 Peppercorns
  • 1 inch Cinnamon stick
  • 4 Cardamom – crushed
  • 1 large Onion (chopped finely)
  • 1/2 tsp turmeric powder
  • 1/2 cup Green Peas
  • 1/2 cup Carrots (diced) – optional
  •  1 tsp Salt
  •  2 cups Broth ( veg, chicken or beef) – For perfectly separated rice – use the same cup to measure the rice and the broth

Instructions:

  1. Wash the rice very gently and drain all water. Rinse twice more so that the water is clear (this removes the starch from the rice). Drain water completely each time
  2. Place a large pan on the stove on medium heat
  3. Add the ghee to the pan
  4. Once the ghee is hot, add the Bay leaf. (Note: If the bay leaf sizzles immediately, you know the oil is hot. If not, wait a few more seconds, until you start to see the leaf sizzle)
  5. Add the rest of the whole spices to the ghee – cloves, pepper corn, cinnamon and cardamom
  6. Fry for 30 seconds
  7. Add the onions and fry for 2-3 minutes until the onions are translucent
  8. Add the turmeric powder and stir for another minute
  9. Add the rice to the pan, and fry for 1-2 minutes
  10. Add the stock, salt, and stir once, very gently
  11. Let the stock come to a boil then reduce the heat to low, and cover the pan with a tight fitting lid
  12. Let the rice cook – will take about 10-12 minutes
  13. After 10-12 minutes, check rice. If all the water is evaporated, turn off the flame. Keep the container covered – allowing it to sit covered for 5 minutes
  14. Fluff the rice and vegetables with a fork and serve

Mexican Chorizo

Chorizo brings back memories of Goa. Goa was where we spent our summer holidays with our grandparents and uncle. The best part was the food….farm-fresh eggs, chicken, and lots and lots of pork. The pork was always one of the piggies we played with that made its way to the table. At that time, we didn’t realize why one or the other would go missing. I still remember the day when my sister learnt that her favorite pig Paklo was on the table….she stopped eating pork for a very, very long time. Eventually, years later, it was the taste of delicious Goan sausages which are very close to the Mexican Chorizo that lured her back to eating pork. It has been hard to make or buy Goan sausage and so, Mexican Chorizo is a great alternative. Are Goan pork sausages the same as Mexican Chorizo? They both use almost similar spices but they are not the same. Goan sausages, also known as choriz, are similar to the Portuguese chourico (Goa was once ruled by the Portuguese). It is cured like the chourico but unlike chourico, it still needs to be cooked before eaten. The Mexican chorizo is fresh and also needs to be cooked.

I hesitate to buy store-made sausages or chorizo after I read that it often includes mechanically separated meat (check the ingredients…you’d be surprised some of the top brands do that with hot dogs and sausages) and nitrates, which are supposedly cancer causing. Now that I figured out how to make this at home, it’s a easy way to have delicious chorizo on hand for tacos, burritos, with eggs or just about anything!

Servings: 3-4 Prep Time: 10 minutes Cook Time: 8 minutes

Ingredients:

  • Dry ingredients
    • 1 tbsp cumin powder
    • 1 tbsp red chili powder
    • 1 tbsp smoked paprika powder
    • 1 tbsp ancho chili powder
    • 1 tsp coriander powder
    • 1 tsp dried Mexican oregano (or regular oregano)
    • 1 tsp cinnamon powder
    • 1/2 tsp clove powder
    • 1/2 tsp coarse kosher salt
  • 4 cloves garlic, finely minced
  • 3 tbsp apple cider vinegar
  • 1 lb ground pork (preferably a 70/30 meat/fat content)

Method:

  • In a small bowl, mix together all the dry ingredients
  • In a large glass or metal bowl, ad the ground pork, vinegar, garlic and the dry ingredients. Mix until the ingredients are all well combined
  • Can be used right away or stored refrigerated in an air-tight container for 3-4 days for later use or freeze in a sealed freezer bag for up to 6 months
  • Cooking Chorizo: To use right away:
    • Heat a pan and add a tbsp of oil
    • When oil is hot, add 1/2 a chopped onion. Fry onion for 2-3 minutes and then add chorizo.
    • Sauté for 7-8 minutes on a medium flame, stirring and breaking the meat up with the spatula, until it is fully cooked through and meat turns from bright red to reddish-brown
  • I use this for tacos, and in burrito bowls
Chorizo Burrito Bowl

Hakka Noodles

Ever so often I crave Indo-Chinese food. More often than not, after a late night at work, my friends and I would grab Indian-style Chinese food from one of the street hawkers. Hakka noodles, Gobi (Cauliflower), Schezwan fried rice and Chili Chicken, were our staples. If you were lucky, there were no queues. If not, you stood around salivating waiting around the cart for your order to be ready. It’s amazing how the hawkers could serve all these dishes within 20 -30 minutes. They had no more than 1-2 huge woks over kerosene stoves, where they turned out one dish after another. The sizzle, the smoke, the pouring of all the sauces and mixing of all the flavors….ooh, I still salivate with the memories. While the kids’ favorite American Chinese dish is Orange Chicken from Panda Express, they equally enjoy Hakka Noodles while Nilesh and I are transported back to the streets of India.

Hakka Noodles is an Indian-style noodle dish. The noodles are made from 100% durum wheat. The typical vegetables are cabbage, carrots, capsicum (green peppers). I’ll often add mushrooms, spring onions, and edamame or green peas to get as much vegetables as possible. I also avoid too much of soya sauce and rice vinegar to keep the sodium lower. Feel free to adjust that to your liking.

Servings: 6

Ingredients:

  • 2 packets – Ching’s Secret Veg Hakka Noodle
  • 4 tbsp sesame oil
  • 1 tsp red chili flakes
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1 small red onion sliced
  • 4 spring onions – chopped
  • 2 medium carrots -shredded or chopped
  • 1 green pepper (capsicum) – chopped
  • 2 cups shredded cabbage
  • 1 cup mushrooms (white) chopped
  • 2 tbsp rice wine vinegar
  • 2 tbsp soya sauce
  • 4 tbsp ketchup
  • 2 tbsp green chili/ red chili sauce
  • 0.5 tsp pepper powder
  • 1 tsp salt

Method:

  1. Follow instructions on the noodle packet to boil the noodles. When the noodles are ready, drain the water. Add 2 cups of cold water, drain again and then toss with 1 tbsp of sesame oil to prevent noodles from sticking. Keep aside.
  2. Heat 3 tbsp of sesame oil in a large wok
  3. Add the red chili flakes, ginger, garlic, red onions and the whites from the spring onions. Fry for a minute.
  4. Add the mushrooms. Fry for another minute
  5. Add the remaining vegetables. Stir-fry on high flame for 2 minutes or until the vegetables are cooked but yet, retain their crunch
  6. Add the tomato ketchup, soya sauce, rice wine vinegar, green/red chili sauce, pepper power and salt
  7. Stir till the sauces are well combined with the vegetables
  8. Add in the noodles and mix gently till well combined
  9. Garnish with the remaining spring onions
  10. Serve hot and enjoy