— a culinary journal —

Vegetable Noodle Stirfry

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With India and China being neighboring countries, it’s only natural that Indo-Chinese cuisine developed and is one of the most popular cuisines in India.

According to an article in CNN Travel, it was created in India by Chinese immigrants who realized that Indians loved Chinese food cooked in the style of Indian food (ie lots of spices and oil).

So now, there are Indian dishes cooked using Chinese techniques and Chinese dishes cooked with Indian spices.

The Indo-Chinese dish I always like to order at restaurants is “Vegetarian Hakka Noodles.” Basically, noodles stir fried with vegetables, red chili flakes, garlic and soy sauce.

The main thing I change when I make it at home- lower the amount of oil used and add pan seared tofu.

My version is a bit Indo-Chinese-Italian 🙂 I use linguine and often substitute the more commonly used soy sauce with pureed tomato paste.

What contributes to the “Indo” part in this dish? Honestly, I think it’s just the red chilis and cilantro:)

Hope you enjoy this tasty vegan dish!

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Ingredients

4 ounces of linguine, cooked according to package directions (drain and set aside)

6 ounces of extra firm tofu

2-3 ounces each of  carrots, cabbage and bell peppers (whatever color you like) chopped in thin strips

3 green onions, chopped finely

2 garlic cloves, chopped finely

1/4 cup minced fresh cilantro

1/4 teaspoon red chili flakes (to taste)

2 tablespoons pureed tomato paste (use soy sauce if you prefer)

sesame oil (3 teaspoons)

salt and pepper (to taste)

Method

Prepare all your ingredients first.

Cut all the vegetables and set aside.

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Add a teaspoon of oil to a skillet heating on the stovetop. Cut the tofu into cubes and add to the skillet. Add a little salt to the tofu as it cooks.

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Cook until all sides are golden. Put the tofu in a bowl and set aside.

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Heat the skillet again with 2 teaspoons of sesame oil.

Add all the vegetables (except cilantro).

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Sauté for about 3-5 minutes, just until the vegetables are slightly cooked but still crisp.

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Add half of the cilantro.

Add about a half teaspoon of salt, the red chile flakes and black pepper to your taste.

Add the cooked noodles and tomato puree. Mix well.

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Add the tofu and correct any seasonings if necessary. Mix well.

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Garnish with the remaining cilantro and serve.

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2 Responses to “Vegetable Noodle Stirfry”

  1. wing puah

    yummy! i love the taste of cilantro. i just mix it in with brown rice, and it taste really good too. chinese use a lot of cilantro and red chillis too 😀

    Reply
    • Vidhya

      I love the common threads between different cuisines around the world! Also, brown rice would be a great substitute for the noodles in this recipe. Thanks for stopping by!

      Reply

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