By Pammi Singh
Ingredients
6 cups chicken stock
1/2 packet clear noodles
1 1/2 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 snowpeas, diagonally cut into 2-3 pieces
1 tsp sesame oil
1/4 tsp crushed dry red chillies
2 tbsp vegetable oil
Method
- Put crushed chilli and sesame oil
- Keep aside for atleast 1 hour to get the flavour of chilli in oil
- Put noodles in boiling water, cover it
- Let it stand for 5 minutes
- Drain and run it through cold water
- Separate the noodles and let it cool
- Heat vegetable oil in a wok
- Add onion, saute for 2 minutes
- Add carrots and ginger and stir-fry for another 2-3 minutes
- Add stock, soy sauce
- Bring it to boil
- Add mushrooms, noodles and salt
- Boil it for another 2 minutes
- Add snowpeas, let it boil till snowpeas are tender (approx 3-4 mins)
- Add chilli flavoured sesame oil, pepper
- Serve hot while garnishing with spring onion
Non Veggies Index
