Chinese Entree
Source:
Prep Time:30-60 Minutes
Servings:4
Combine a chinese noodle taste with a traditional indian twist. Most of the preparation time goes in cutting the vegetables, the cooking itself is very quick.
Ingredients:
| 4 | tablespoon | canola oil |
| 1 | teaspoon | garlic |
| 1 | teaspoon | ginger |
| 1/2 | cup | scallion |
| 1 | cup | cabbage |
| 1 | cup | carrot |
| 1 | cup | pepper (green) |
| 1 | cup | tomatoes |
| 1 | package | lo mein noodles |
| 1 | tablespoon | chiles (green) |
| 1 | teaspoon | chili powder |
| 2 | tablespoon | soy sauce |
| 1/2 | teaspoon | ajinomoto, |
| 2 | teaspoon | salt |
| to taste | sriracha hot sauce |
|
| 1 | loaf | sourdough bread |
Directions:
1) Cut all the vegetables neatly, lengthwise.
2) Heat the oil, add ginger and garlic paste and fry a little. Then add spring onions, tomatoes and fry some more.
3) Add all the remaining vegetables. Stir fry for a minute or so. Add the green chilies, chili powder, soya sauce, salt, ajinomoto, and sriracha. Finally, add the noodles, and mix well for a minute or two.
4) Serve with buttered and grilled sourdough bread.
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