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Garlic Noodles

VEGAN, VEGETARIAN, NUT-FREE

Our household is a huge Chinese food fan. As a matter of fact during my husband and my initial ‘dating’ days in India, I always asked for Chinese food. Several decades ago multi-cuisine restaurants had not yet arrived in India…. But we always had Chinese restaurants. Particularly restaurants that boasted of Indian-chinese food which was influenced by Indian flavors and was a spicier version of regular Chinese food. 

Another thing to note is, Chinese food from Schezhuan province is quite spicy and having worked with many Chinese colleagues myself, I can confirm that Chinese cuisine is actually quite spicy unlike the versions available in USA. 

Today’s recipe is extremely simple but packed with flavor, predominantly garlic 🙂 

With cooked noodles this dish takes 10 minutes…. Thats it ! 

Start off with any combination of vegetables which hold up to stir-frying – I used bokchoy, broccolini, mushrooms and peppers. Take 8-10 pods of garlic and slice them. Fry up some tofu cubes to bring in protein. Use whole wheat noodles for that firm texture. 

Start a large wok and stir fry veggies and noodles. Add a good seasoning of sriracha, soy sauce and Mustard paste. Finally top with the garlic and stir-fry on high flame to release all the garlic flavor. Mix in the tofu. Serve immediately. 

TIP – By adding the garlic last and stir frying on high, the intense garlic flavor is released and also kept intact

This is one meal which I put together in a jiffy with frozen noodles which I always have stashed away in my freezer for a rainy day use 😆

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Garlic noodles

Todays recipe is extremely simple but packed with flavor predominantly garlic 🙂 
With cooked noodles this dish takes 10 minutes…. Thats it ! 
Start of with any combination of vegetables which hold up to stir-frying – I used bokchoy, broccolini, mushrooms and peppers. Take 8-10 pods of garlic and slice them. Fry up some tofu cubes to bring in protein. Use whole wheat noodles for that firm texture. 
Star a large wok and stir fry veggies and noodles. Add a good seasoning of sriracha, soy sauce and Mustard paste. Finally top with the garlic and stir-fry on high flame to release all the garlic flavor. Mix in the tofu. Serve immediately. 
Course Main Course
Cuisine Asian
Cook Time 10 minutes
Cooking Noodles 10 minutes
Servings 8

Equipment

  • Wok

Ingredients

  • Whole Wheat noodles cooked and tossed in sesame oil
  • 2 cups mixed chopped Veggies
  • 1 cup Tofu cubes stir-fried
  • 1 Habanero sliced
  • 1 Onion sliced
  • 10 pods Garlic sliced
  • Spring onions chopped garnish

Seasoning Sauce

  • 1 tbsp Sriracha sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Mustard paste ground

Instructions

  • Start a large wok with Sesame oil
  • Add onions, habanero and stir-fry
  • Add the veggies and stir-fry for 2-3 minutes keep them crisp
  • Add the tofu 
  • Add the cooked noodles and the seasoning sauce and mix throughly to coat
  • Finally add the garlic and toss at high temperature to release the flavor and coat the noodles
  • Serve topped with spring onions
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