Natraj Noodle Masala

 

Ingredents:- Gram floor, Kashmiri red chilis, dhna powder, haldi, Amchore, citric, onion, Garlic, Jeera, Common salt, Hing, Gharam masala.

 

 

How to make Noodles

200 gms hakka noodles – 1 pack of hakka noodles

3 to 4 medium spring onions, finely chopped, reserve a few greens for garnish

1 small to medium carrot, finely chopped or julienned

8 to 10 french beans, finely chopped

4 to 5 button mushrooms, finely chopped * check notes

1 small to medium bell pepper – red, green or yellow, finely chopped or julienned

1.5 tsp finely chopped garlic

2 to 3 red chilies or green chilies, broken and deseeded

2 tsp Natraj Noodle Masala

¼ tsp rice vinegar or white vinegar or rice wine

½ tbsp naturally fermented soy sauce or add as required

½ tbsp oil for coating the noodles

2 tbsp oil for stir frying

salt and pepper as required

1 cup water to cook the noodles

 

 

 

 

Instructions

heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.add the hakka noodles and cook according to the package instructions.

drain and rinse the noodles in running water, so that the noodles stop cooking.

then add oil and gently mix, so that the oil gets evenly coated on the noodles.

heat oil in a pan.

on medium heat, first add the dry red chilies, Natraj Noodle masala and garlic.

saute for a minute, then add the finely chopped spring onions and french beans

increase the flame and stir fry for 3 minutes.

add the mushrooms,carrots, bell pepper/capsicum & celery. stir fry all the veggies on a high flame till the veggies start getting slightly browned from the edges. this will take about 5 to 6 mins after adding the carrots.add soy sauce and stir.

add the hakka noodles and toss it well and stir fry for a minute on high heat.

season with salt and pepper. also add vinegar. continue to toss and cook the noodles on a high flame for a minute.

toss the whole mixture well and the add the chopped spring onion greens or garnish the hakka noodles with spring onions while serving.