Stir fry is a Chinese cooking method. It’s famous because you can just throw about anything in a wok and quickly come up with a yummy dish provided you have the right seasoning.. 🙂 .Most Indians love Chinese food. Chinese take-aways are really famous in most part of the world. I’m always up for some Chinese food and my friends will surely agree. 🙂 I have troubled them enough to come out with me and eat Chinese food. 🙂
It’s Indian Republic day tomorrow, i.e 26th January & coincidently the colours used to in the dish & the background match the colours of the Indian flag ..! I did not realise this till a friend pointed it out and asked if it was something that I prepared for the celebration. 🙂 Well, since its 25th January it also happens to be my dad’s birthday, this is for both the occasions. 🙂 Though the cake I prepared for his birthday is going to be updated on the blog soon.. 🙂
This recipe has hints of sweetness from the oyster sauce and a yummy peanut bits to bite. The spinach and spring onions add colour and their flavours as well.
Ingredients: (Serves 2) Preparation Time: 10 – 15 mins
Rice noodles/ Semiya / Sevaiyya – 75 gms, you can use wheat noodles too if it’s available
Onion – 1 large, finely chopped
Garlic cloves – 2, finely chopped
Ginger – 1 inch piece, finely chopped
Pink peanuts – a handful, dry roasted and crushed
Spinach – half a bunch, washed and chopped
Spring onions – 2, chopped with the bulbs – for garnishing
Dried red chilli’s – 2-3, crushed or torn roughly
Oyster sauce – 1 tsp (Vegetarians can use the vegetarian oyster sauce)
Rice vinegar – 1 tsp
Veg stock cube – 1
Cooking Oil – 2 tbsp
Salt to taste
Heat oil in a wok set to medium heat. Add the chopped ginger & garlic and sauté for a few seconds till the aroma spreads around. Do not let the garlic turn brown. Now add the onions and fry till they get translucent. Add the stock cube & some salt to fasten the onion frying process.
Add the dried red chilli’s and fry for a minute. Now add the vinegar and mix well. In a minute add the oyster sauce. This adds a nice sweet flavour to the noodles. Now add the rice noodles and mix well. If the noodles amounted to a cup then add about half a cup water (This should be enough to cook the noodles). Check salt and adjust.
Reduce the heat when the water beings to boil. Be around and keep tossing the noodles around. When the water has evaporated & the noodles cooked add the crushed peanuts along with the spinach, mix well. Turn off the heat once the spinach begins to lose life.
Garnish with some chopped spring onions.
Serve as a quick snack, any part of the day. Good to pack in lunch boxes as well.