AMRITA MUDAN
Amrita's Spicy Veggie Noodles
Friday 24th July 2020
Long time no see!
I haven’t written anything in a hot second, but I’m back to give you this DELISHUS noodle recipe.
I first made this in late 2019 - threw in random ingredients I thought would go well together (standard) and it turned out SO good. I wrote down the ingredients - before I forgot, like I always do - and have made it several times since. Sometimes I don’t have all the ingredients, but it always ends up super tasty even if a couple of things are missed - however, I would recommend all of them. I made sure that this time around, I used all of the original ingredients, and it definitely tastes best when everything is in there - particularly the rice vinegar, sesame oil and tamarind concentrate. But seriously - all of it together - chefskiss.jpg.
In terms of spice - I’m Punjabi.
I can handle a lot of spice.
Sometimes I don’t even know something is spicy until my nose starts running and I realise, “Oh, it must be spicy”.
So, for this recipe - if you can’t handle spice, it’s spicy. You can remove the green chilli and chilli oil if your palate is sensitive.
If you’re like me, it’s pretty mild - barely a sniffle, so add more if you need.
Chilli flakes, fresh chillies, more chilli oil, etc.
I won’t waffle too much because it’s pretty straightforward, but I will say you can 100% add any protein you want to this recipe - I’ve done it with prawns and tofu before, and I’m sure it would be amazing with chicken, lamb, pork, beef, goat - whatever floats your boat. Same for the veggies - you could swap out pak choi for a cabbage of your choice, or if you don’t like cabbage at all, you could use snap peas, baby corn, beansprouts, bamboo shoots, daikon radish, broccoli, mushrooms, carrots - whatever you like! When I’ve been low on veg I’ve even made it without any, just lots of onion and it was like a spicy garlic-y chow mein.
I’ve used a variety of noodles with this recipe, but would highly recommend thicker egg noodles - udon would be incredible, I definitely need to try that. It’s still great with thinner noodles, but it just doesn’t slap the same - unless that’s your preference! But I personally favour thicker egg noodles. How many times did I say noodles?
Oh, and one last thing - my measurements are completely estimated, so it’s good to taste as you go and add where necessary!
TL;DR: Can skip ingredients if you don’t have them all, but its worth having all of them. Can add any protein or veg you like. Thick noodles > thin noodles. Measurements are estimated.
Ingredients:
Serves 4-6 depending on your portion sizes
1 pack egg noodles - 6 nests
1 large / or 2 medium white onions sliced
6 cloves garlic sliced
1 tbsp finely chopped ginger / ginger paste
10 slices pickled jalapeno
1 green chilli
2 pak choi chopped
1 large red pepper sliced
3 spring onions chopped
1 cup peanuts blended
3 tbsp sunflower oil - can use any neutral oil
4 tbsp sesame oil
1 tbsp chilli oil
3 tbsp soy sauce
1 tsp tamarind concentrate / or 2 tsp tamarind paste
1 tbsp brown sugar / or 1 tsp muscovado sugar
2 tbsp rice vinegar
1 tsp garlic paste
1 tbsp sriracha
1 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
Method:
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Chop onions, garlic, ginger, chilli, jalapenos, red pepper, pak choi and spring onions.
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Blend peanuts in food processor.
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Boil water and fill saucepan. Bring to boil and salt.
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Place wok on medium heat.
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Place noodle nests in boiling water. They’ll cook fast, but don’t worry - everything else cooks quickly too.
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Add all of the chilli and vegetable oil to wok, and half of the sesame oil.
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Add chopped onions to wok and cook, stirring regularly.
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After 2 minutes, add garlic, ginger, and chilli.
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Add pepper and pak choi to the wok. Add more oil if necessary.
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Add soy sauce, tamarind, sugar, rice vinegar, garlic paste, sriracha, jalapenos and lemon juice to the wok.
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Drain noodles in a colander and add to wok.
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Use two wooden spoons to mix the sauce and vegetables with the noodles and coat them evenly.
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Add blended peanuts and mix again.
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Add remaining sesame oil.
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Add salt and pepper if needed.
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Sprinkle spring onion on top.
Enjoy!
TIPS:
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Don’t worry if you don’t have a wok - it’ll be just as good in a saucepan but make sure its a large one!
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Peel your fresh ginger with a spoon.
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High heat is best!
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Don’t skimp on chopping everything first - it all cooks very quickly. so you need them to be ready to dash into the pan.
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If you don’t want to use sugar, honey will work.
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If you have hoisin or oyster sauce, dash a bit of that in too!
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If you use any protein, cook it at the beginning before everything else, or if it’s a protein that cooks quickly (prawns, tofu, paneer) then add it after the onions, garlic, ginger and chilli.
