Recipe- 4 Different Styles Of Noodles To Kick Start Your Week

Do you agree that many of us are time-poor, but are passionate, uncompromising cooks who want tasty and healthy fuss-free meals on a weeknight?

It's a big plus if these meals are made from scratch. But just the thought of cooking a meal from scratch can be overwhelming for someone especially, on a working day.

# Thai Basil Veggie Noodles

Ingredients

2 packets noodles 400 gms
2 tbsp cooking oil
10 cloves garlic
1 Thai red chili
1 cup spring onions chopped
2 cups mushrooms sliced
0.75 oz basil leaves
100 gms tofu cubes
1 bell pepper sliced
3 tbsp Thai Red curry paste
salt
pepper

Method

- The first step is to boil the noodles as per the instructions on the packet. Strain and keep it aside for now.

- Heat oil in a wok. Fry chopped garlic, thin slices of Thai red chili (Bird's Eye chili) and chopped spring onions on high heat for a minute.

- Then add chopped mushrooms and torn basil leaves. Cook this for 3-4 minutes or until the mushrooms are cooked.

- Then add marinated & grilled tofu cubes to the wok along with chopped bell peppers. Continue to saute the veggies and tofu for 2 more minutes.

- Then add vegetarian Red Thai Curry Sauce to the wok. Mix it and continue to cook it for another minute.

- Next, add the cooked noodles to the wok. Lightly toss it all together. Check the seasoning and add salt and pepper as per your taste. You don't need to cook it for long, just lightly toss it all together and take it off the flame.

# Veg Hakka Noodles

Ingredients

400 gms Noodles
2 tbsp oil
8 cloves garlic
1 tbsp ginger paste
3 green chillies
4 scallions - 4 white separated from dark green parts
2 cups cabbage
1 carrot
8 oz mushrooms
1 bell pepper
1 tbsp soy sauce/coconut aminos
2 tbsp chili oil
1 tbsp vinegar
salt

Method

- Cook the noodles as per the instructions on the packet. Add a few drops of oil while cooking the noodles. When done, strain the water. Hold the sieve under running cold water to stop the cooking process. Drizzle oil and coat the noodles with it. Keep it aside for now.

- Slice scallions and separate the green and white part. Cut carrots and bell peppers into thin long strips. Thinly shred the cabbage, slice the mushrooms, green chillies, and garlic.

- Heat oil in a wok and once it's hot, fry the garlic, ginger paste, green chillies, and white part of the scallions for 2 minutes.

- Then add the cabbage and carrots.

- Now add the mushrooms and bell pepper. Toss all the veggies together over a high flame. Cook for 4-5 minutes.

- Add coconut aminos or soy sauce, chili oil, and vinegar to the wok. Mix and cook for another minute.

- Now add the cooked noodles and salt. Toss the noodles till it's well coated.

- Garnish with the green part of the scallions. Drizzle some sesame oil. Mix and take it off the flame.

# Cilantro Pot Noodles

Ingredients

400 gms Hakka noodles
1 tbsp cooking oil/sesame oil
1 tbsp vegan butter
5 tbsp minced garlic
1 bunch scallions or green onions
1/2 cup sliced onions
1 tbsp ginger paste
1 tbsp water or stock
1 cup mushrooms
1 chopped bell pepper
1/2 cup green peas
2 cups cilantro chopped
1 tbsp coconut aminos or soy sauce
1 tbsp sweet cooking seasoning
1 tbsp rice vinegar
1 tbsp Schezwan spice powder optional
2 tsp dried red pepper flakes
1 tsp crushed black pepper
Salt as required

Method

- First, we need to prep the veggies needed. Chop cilantro, onions, garlic, and bell pepper. Also, chop the scallions into thin slices keeping some of the green parts for garnish.

- Bring a pot of water to boil for the noodles. Boil the noodles al dente as per the package instructions. Drain the water. Then, rinse under cold water. Drizzle some oil and keep it aside. This will prevent the noodles from sticking together.

- Heat a wok and add oil and butter to it. Add and saute garlic till it browns a bit.

- Then add scallions and onions along with the ginger paste. Saute for a couple of minutes. Add a tbsp of water to deglaze the wok.

- Add mushrooms and cook till all the water evaporates. Add bell peppers and green peas. Saute till they are cooked.

- Next, add the chopped cilantro to the wok. Saute for a minute.

- Sauces like coconut aminos, rice vinegar, and sweet cooking seasonings need to be added next. To make it more hot and spicy, add Schezwan spice mix (optional), crushed red pepper flakes, and crushed black pepper.

- Lastly, add the cooked noodles and mix it all together. Drizzle some olive oil if needed. Cook for 1-2 minutes to allow the noodles to absorb the sauces and spices.

- Divide Hakka noodles in wide, shallow bowls, reserving some for leftovers. Before serving, garnish with some scallions, red pepper flakes, and dried cilantro.

# Chilly Garlic Noodles

Ingredients

300 gms Hakka noodles 2 packets
1 tbsp sesame oil
20 cloves garlic minced
4 tbsp red pepper flakes
2 cups chopped mushrooms
1 bell pepper
1/2 cup green peas
1 tbsp Chinese salt or Ajinomoto optional
Salt as required

Method

- Add Hakka Noodles to a pan along with water and salt. Cook it al dante following the instructions on the packet.

- Once cooked, strain the water and keep it aside for now.

- Drizzle a tbsp of oil over it and lightly toss it. This prevents the noodles from sticking together.

- In a wok or large non-stick skillet, heat sesame oil. Fry minced garlic and crushed red pepper flakes. Continue to fry till the garlic turns light brown.

- Add sliced mushrooms. Cook, stirring frequently until the mushrooms become tender and the water evaporates about 6-7 minutes.

- Add bell pepper and green peas. Mix and cook for another 4-5 minutes.

- Lastly, add the strained noodles along with salt. Toss it all together. Chinese spicy noodles are done!