An easy noodle recipe that can be customized in numerous ways with available vegetables on hand or in-season. I like to toss these noodles in a good dose of calcium rich toasted sesame seeds and it can get addictive.:) 1 Heat a wok with sesame oil till piping hot, add the spring onions and ginger and stir fry for 1 mt on high. 2 Add the rest of the vegetables and toss them on high heat for 4 mts. 3 Add salt, pepper pwd, soya sauce and brown sugar and combine. Add the drained noodles and combine well. 4 Add vinegar and toasted sesame seeds and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables and paneer in sweet and sour sauce. Prep & Cooking Time: 30 mts Serves 4 persons Cuisine: Indo-Chinese . 1/4 cup spring onions, finely chopped 2 cups julienned vegetables (carrots, beans, cabbage and capsicum) 1 tsp soya sauce 1 tsp grated ginger 2-3 tsps vinegar 1/2 tsp brown sugar (optional) pepper pwd as required salt as required 1 1/2 tbsps sesame oil or peanut oil 1 tbsp toasted sesame seeds 1 tbsp chopped spring onion greens, finely chopped The tender paneer paired beautifully with the assorted vegetables cooked in sweet and sour sauce. For a non-veg version, replace paneer with cooked chicken or fish pieces. Just ensure the vegetables retain their crunch and refrain from overcooking them. 1 Heat oil in a large wok and once the oil is piping hot, add the green chillis and grated ginger and stir fry on high for a few seconds. 2 Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them. 3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, tomato puree and vinegar. Combine well and cook for 2 mts. 4 Add the tomato quarters and sauteed paneer cubes and stir fry till the spices coat the vegetables and paneer well, for two mts. Keep stirring constantly lest it burns. 5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly. 6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice. Prep & Cooking Time: 40 mts Serves 4 persons Cuisine: Indo-Chinese . 1/2 cup paneer cubes, saute in a tsp of oil for 3 mts 1-2 finely chopped green chilli 1 tsp grated ginger 1 1/2 tsps light soya sauce 1 tbsp vinegar 1 tbsp brown sugar 1 tbsp tomato ketchup 2 tbsps tomato puree 1 tbsp cornflour 1 1/4 cups water salt to taste 1 1/4 tbsps sesame oil or peanut oil 2 tbsps finely chopped spring onion stalks
