Boil the noodles al dente (cooked to be firm to the bite) – Put noodles in boiling water for 3-4 minutes.
Pour into a colander to drain the water out. Immediately pour cold water to make sure the noodles don't become mushy. Marinate with oil.
Heat up 2 TBSP oil in a wok on a high flame. If you want to use curry leaves, you can put that first for frying. Add the crushed red pepper. Add Asafetida (or Hing) and then immediately add the grated ginger and the finely chopped Serrano pepper. Add the black pepper powder.
Add the finely chopped cabbage and fry till it becomes golden brown.
Add the tofu cut in small cubes. Stir and cook for about 10 minutes on a medium flame (till the tofu becomes light brownish in color).
Add the chopped carrots and beans. Add the red and green peppers. Add salt as per taste. Cook the vegetable mixture for another 10 minutes.
Add the boiled noodles and mix them with the vegetable mixture. While constantly stirring, cook for another 10 minutes.
Add the chopped coriander leaves and crushed black pepper for garnishing.
Take 2 TBSP lime juice in a small bowl and soak finely chopped serrano pepper in it for 10 minutes. This mixture can be used as a final topping for the prepared noodles.
Substitute boiled noodles with boiled rice – the above recipe can be utilized to make Fried Rice.
Good cooking involves knowing the compatibility of spices.
Both Curry leaves and Coriander leaves are compatible with Chinese dishes.
You could use Brussel sprouts wherever cabbage is being used.
Finely chopped cabbage is a good replacement for onions.
Asafetida or Hing is a good replacement for garlic.
Home crushed spices should always be preferred to the market bought ones.
An ingredient with a lower melting point is generally put for cooking before that with a higher melting point.
Purity begins here
