Vegan Mongolian Noodles And Veggies Stir Fry In Spicy Soy Ginger Sauce

How about any food which for a change isn't European style .Something harmful tomatoes or remove Something negative olive oil and herbs . 

Something that is heroic and spicy and perfect for this pluvious windward. Party tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy colorful sauce for us . I copulate food nights , they are effortless to act and a fellowship deary. I imagine pasta is the exclusive situation they faculty readily eat their veggies with..

Do I measure weird . Fit , it's queer but I got introduced to this spicy impress fry at our dominion wedding's and lapse in jazz with it. It's on the listing at almost every Asiatic (rajasthani) party I acquire been to and it is called as Altaic agitate fry . Since it has been 2 years , I haven't been to Bharat  and not attended any observance , I missy the large host and mainly this strike fry. There ,this budge fry is embattled disadvantageous noodles . But I definite to add it for a realized substantial sustenance. I can never lose how it tastes thence I took the independency to re created it my own way.

Ingredients

• 245 grams/8.6 oz noodles of your choice
• 2 cups chopped kale *
• ½ cup chopped fresh or tinned baby corn
• 1-2 carrots cut /diced
• 1 cup shredded purple cabbage
• 1 bell pepper/capsicum diced
• 1 tablespoon veg/canola oil
• 1 tablespoon sesame oil*
• 3 tablespoon dark soy sauce/tamari sauce
• 2 tablespoon raw sugar*
• 2 teaspoon asian hot sauce/ red chili sauce * of your choice
• 1 teaspoon grounded black pepper
• 2 tablespoon grated fresh ginger
• Salt to taste*
• For coating the noodles
• 2 teaspoon oil
• 1 teaspoon soya sauce/ tamari sauce
• 1 teaspoon chilly sauce

Instructions

• Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
• Coat it with above mentioned ingredients and keep aside.
• Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan on high heat. Once hot , add in grated ginger , fry for 15 seconds. Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds. Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces. Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.

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