Friday, 11 November 2016

Sweet Potato Starch Noodles

Can you imagine eating Chinese on Ekadashi? No right? But our contributor Sakcchi Paudel, thinks otherwise. Sakchhi observes the fast herself and shared this recipe with me. 
Sweet Potato Starch Noodles is basically a take on Veg Hakka Noodles, a common preparation in the Indian Chinese Cuisine. 



Sweet Potato Starch noodles are readily available in the market. . Even though I came up with this recipe as a Ekadashi option, I continue to prepare it regualarly and serve it with hot manchow soup.
My favourite recipe for Manchow Soup is pasted below. I would recommend you trying this along with the noodles.
http://herbivorecucina.blogspot.com/2016/09/vegetable-manchow-soup.html

Ingredients



  • 75 Gms of Sweet Potato Starch noodles
  • 1/2 cup onions, finely chopped (Do not add if preparing for Ekadashi)
  • 1/2 cup Tomato puree
  • 1/4 cup paneer cubed,
  • 3 chopped green chillies , (less if you don't prefer spicy noodles)
  • 1/4 cup chopped carrots andyellow bell peppers mixed
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste (Do not add if preparing for Ekadashi)
  • Salt and Pepper to taste
  • 2 tbsp flaxseed oil

Method
  • Boil noodles for and 7 to 10 mins until it gets tender and soft, these are super hard noodles when dry, so be patient until it gets soft enough and cooked well.
  • Once its cooked, removed it and wash it with cold water.
  • In a pan, put the oil and start with stir frying onions, paneer and slowly add the carrots and yellow pepper.
  • Cook until soft and then, add puree along with ginger-garlic paste, and chillies
  • Add salt to taste.
  • When the mix comes to boil, and is thick enough, add the cooked noodles and mix them well.
  • When the noodles absorb the tomato puree, you will see the mixture drying up.
  • Add the crushed black pepper while serving. 



Serve as a meal by itself or with soup.