Ingredients:
• 6 cups – Chicken stock
• 1/2 packet – clear noodles
• 1.5 tsp – freshly minced Ginger
• 1/2 cup – sliced Mushrooms
• 1 – carrot, sliced diagonally
• Pepper as per taste
• Salt as per taste
• 2 tbsp – chopped Spring onion
• 1 tbsp – soy sauce
• 1 – onion, chopped finely
• 1 cup – snow peas, diagonally cut into 2-3 pieces
• 1 tsp – sesame oil
• 1/4 tsp – crushed dry Red Chillies
• 2 tbsp – vegetable oil
Method:
- Mix crushed chilli in the sesame oil and keep aside for at least 1 hour to infuse the flavour.
- Put noodles in boiling water. Cover it.
- Let it stand for 5 mins.
- Drain and run it through cold water. Separate the noodles and let it cool.
- Heat vegetable oil in a wok.
- Add onion and saute for 2 mins.
- Add carrots, ginger and stir-fry for another 2-3 mins.
- Add stock and soy sauce. |Bring it to boil.
- Add mushrooms, noodles and salt.
- Boil it for another 2 mins.
- Add snow peas and let it boil till snow peas are tender (approx 3-4 mins).
- Add chilli flavoured sesame oil and pepper.
- Serve hot while garnishing with spring onion.
Recipe courtesy of Pammi Singh