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Everyday Noodles

Delicious, comforting and super easy; here's my goto noodles from simple ingredients of our pantry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion
Servings 4

Ingredients
  

Noodles

  • 1 pack egg noodles (approx 16 oz) or any noodles you have in your pantry (no pasta)
  • 1 quart water
  • 1 tsp salt
  • 1 tbsp oil

Sauce

  • 2 tsp soy sauce
  • 1 tsp white rice vinegar
  • 2 tbsp sriracha
  • 2 tbsp ketchup
  • 1 tbsp honey
  • salt as per taste

Everything Else

  • 1 tbsp oil
  • 2 tbsp garlic minced/crushed
  • 2 tbsp ginger minced/crushed
  • 2 green chilies slit
  • 1 medium onion thinly sliced
  • 2 stalks of celery chopped
  • 5 spring onions white and green chopped separately
  • 2 cups cabbage shredded
  • 1 cup green bell peppers julienned
  • 1 cup carrots julienned
  • sugar as per taste
  • salt & pepper as per taste

Instructions
 

Noodles

  • In a large pot bring around 1 quart water to boil, add salt and give it quick stir.
  • Add noodles and cook as per package instruction. The egg noodles I used were done in 2 minutes.
  • Strain the noodles and quickly wash them with cold water to avoid more cooking.
  • Drizzle oil and coat the noodles well. Keep aside.

Sauce

  • Mix all the ingredients of the sauce in a bowl until everything comes together. Keep aside.

Assembly

  • In a skillet or a wok (on a medium heat) add oil, garlic, ginger, spring onion (white part), green chillies, celery and onions, sauté them for a minute.
  • Add bell peppers, carrots, cabbage and continue to sauté them on high flame for a minute. Make sure you do not overcook the veggies, let them be crunchy.
  • Add boiled noodles and stir them gently with all the veggies.
  • Mix in the sauce, salt and pepper and give the noodles a quick stir.
  • Add a tsp or two of sugar if you want enhanced sweet taste.
  • Adjust salt, pepper and sriracha as per your taste.
  • Garnish with spring onion greens, serve warm.