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Here’s an easy recipe vegetable noodles in tomato walnut sauce. This is a indo-chinese dish where vegetables and noodles are cooked in tomato-walnut sauce, soy sauce, vinegar. Red chillies are added for the spice however if you are not a spice lover can just skip red chillies or can be personalised as per the taste.

This noodle is similar to hakka noodles adding tomato-walnut sauce would make the variation to this recipe.

Makes-2 servings
Cooking time-15 minutes
Preparation time-15 minutes

Ingredients:

• Chinese noodles/ any kind of noodles-200 gms
• Thinly sliced carrots-1 num
• Thinly sliced capsicum-1 num
• Shredded cabbage-1/2 cup
• Finely chopped spring onion whites-1/2 cup
• Sliced French beans-1/4 cup
• Soy sauce-1 tsp
• Vinegar-1 tsp
• Salt-as per taste
• Olive Oil-1 tbsp

For sauce:

• Chopped tomatoes-2-3num
• Chopped Walnuts-a handful
• Garlic-2cloves
• Red chillies-2num

Procedure:

For sauce:

• Throw tomatoes, walnuts, garlic, red chilies in the food processor/ blender and blend them to smooth and set aside.

Cooking noodles:

• bring water to boil, add 1 tsp oil and salt to it. Adding oil prevents the noodles from sticking to each other.
• Add noodles and let them cook for 1-2 minutes make sure not to overcook. Drain in a colander run cold water and set aside.

For Stir fry:

• Heat oil in the wok /kadai on high flame then reduce a bit and add ground tomato sauce keep stirring and cook for a 1-2 minutes (watch out as the sauce may splash while cooking).
• Add cabbage, onion, carrot, capsicum, beans and saute for 3-4 minutes.
• Then add soy sauce, vinegar, salt and saute for a minute.
• Then add cooked noodles and toss well and cook on high flame until heated through.
• Turn off the flame and garnish with spring onion greens

This can be served as a main dish with:

Baby corn Manchurian

Soya Manchurian