Some of the best chefs are working on street, in the open air sincerely exhibit their works over the hot stoves and turn simple ingredients to the most desirable objects.
Years ago there was a Chinese food junction delivered food on the open, muddy ground every evening till midnight near to our home. As the city grew, the delicious businesses were demolished. I was mourning for the midnight smell swept up the hot woks for the longest time.
My husband used to complain about my restaurants of choice a lot, being the street-food-lover I felt more satisfied with the greasy fast food rather than an elegant plate-up menu. The smell of smoking oil against the iron wok endowed my appetite. And when the hot food piled up the plate, I could almost taste the nearest future from that white smoke that fumed the air.
Stir fry noodle is such a simple dish. The best advice I could give on stir frying are to have the large wok that allow the ingredients to move freely and loosely and the temperature must be high, so the food is cooked quickly yet the beautiful characteristics are still retained.
Ingredients (2 servings)
150 gm dried wheat noodle- cooked as per package instruction
1 cup finely sliced cabbage
1/2 cup finely sliced carrot
1 green bell peppers- finely sliced
Few spring onion- finely sliced
2 cloves garlic- minced
2 tbsp light soy sauce
A pinch of salt and pepper to taste
1 1/2 tbsp oil
- Heat the wok over the high heat and sauté garlic until golden brown.
- Add cabbage, carrot, green bell peppers, and light soy sauce. Stir fry for 30 second or so.
- Add noodle, salt and pepper to taste. Stir and toss well until everything mix. This should take about a minute or two.
- Add spring onion and serve hot.
The noodle was so amazing, and I couldn’t believe that my family would enjoy meal without any meat. It was so simple and the taste was so settle. The noodle was soft and glossed up with flavours. The vegetable was still crunchy and fresh. My son loved this so much, he went for the second round.