Vegetable Noodle Bowl

Method

To temper the chipotle paste

• Take a small pan and add oil
• Once the oil is heated up add half a chopped onion
• Add 1 minced garlic. Do not burn the garlic just let some heat pass through them
• Add 2-2 and a half teaspoons of chipotle paste or kashmiri chilli paste and stir well
• Add salt and mix further
• squeeze half a lime

• Julienne half a carrot, half red bell pepper, dice 1 baby corn and mushroom
• TIP: to keep the vegetables crunchy, do not cook vegetables in boiling water
• Add the chopped vegetables to simmering water
• TIP: do not season the water

To saute the mushrooms

• Add 1 tablespoon of butter
• Once the butter has coated the pan add the mushrooms, sprinkle some salt and add a few drops of lime juice and saute for a few seconds
• Once the vegetables are blanched, it's time to shock them
• Take a bowl, fill water, add ice cubes, remove the vegetables and put them in the ice bath, shocking them
• TIP: this helps keep the vegetables crunchy and also keeps the colour intact

To get the sauce ready

• To the butter coated pan, add the tempered chipotle paste
• Add 1/4th cup of peanut butter
• Add 2 teaspoon of soya sauce
• Increase the fire to a medium low flame and mix well
• Now add 4 tablespoon of apple juice
• Sprinkle a little salt
• Add spring onions and hydrated cilantro and mix well
• Now add noodle into the pan
• Fold the noodles with the sauce
• While serving: add the sauteed mushrooms, blanced vegetables and spring onions on the noodles.