Main Course · Oriental · Quick Bites · Vegetarian

Jhatpat Thai Sweet Chilli Vegetable Noodles


Jhatpat in Hindi means quick… Kids, adults all love noodles.. at-least among my family and friends.. This is a quick meal I prepare when there is not many vegetables at home.. just the basic onions or peppers… I used to make this as a meal for my lunch box….

Ingredients: ( Serves 2 )     Preparation Time: 15 minutes
Chinese Hakka Noodles – 2 nests, ( I used medium egg noodles)
Black Pepper corns – 10 crushed
Thai Sweet Chilli Sauce – 2 tbsp, ( If unavailable you can substitute with some tomato ketchup and chilli flakes)
Garlic Pods – 3 or 4 finely chopped
Peppers – 1 small size, any colour, finely chopped, you can mix a little of different colours if available
Cabbage – around 3 or 4 leaves finely chopped lengthwise
Onion – 1 large, finely diced
Spring Onion – 2 sprigs, chopped finely
Soya Sauce – 2 tbsp
Oil – 2 tbsp
Salt to taste

Method:
In a large pot boil about 1 litre of water. Add some salt to the water. When the water starts boiling add the noodles and cook. Check the cooking instructions on the noodle pack, each kind has a different cooking instruction. Should be less than 5 minutes once the water is boiling. Once the noodles are done, keep it under cold tap water and cool it. Rinse it using a colander and keep aside.

Meanwhile simultaneously heat oil in a wok or a deep frying pan set to medium heat. Add the chopped garlic when the oil is hot. Sauté for few seconds and add the diced onions and fry till the onions start losing their stiffness. Next add the chopped cabbage and fry.

Add the soya sauce and fry. Add salt to taste. Remember you have already cooked the noodles in water which had salt and soya sauce is also salty. So add accordingly. Add the Thai sweet chilli sauce and mix well. Fry the veggies according to your taste.

Add the cooked noodles to the fried veggies and mix well. Keep tossing it around and let the noodles become hot.

Add the capsicum & crushed black pepper corns a minute before you take the noodles off the heat. I like the capsicum to be crispy in my noodles. So based on your taste you can add the capsicum earlier or as mentioned in the cooking.

Garnishing:
Garnish with the chopped spring onions.

Serving Suggestions:
Serve hot with any Chinese side dish or any sauce of your choice. Will go well with the Fusion Chilli Chicken recipe I have posted in my website.. provided you make it boneless and with a little gravy

Enjoy.. 🙂

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