Vegetable Noodle Bowl

Vegetable Noodle Bowl


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.

India Food Network

India Food Network

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