Noodletti Bowl
by:
The story behind Noodletti is funny. It is a made up word from the combination of 2 words : Noodles and Spaghetti. I actually cook my Asian style noodles with either spaghetti or angel hair pasta. The reason is I like the bite of this pasta where as the Asian noodles sometimes are too tender for me. Also, I don't have to soak the spaghetti in extra oil and they are not sticky. Whereas, Asian noodles have to be washed and oiled to avoid sticking. Actually, there is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in his Travels. Today, infact I took out the spaghetti for a quick Pasta lunch with some colorful peppers. I boiled the spaghetti and chopped my veges for spaghetti and opened the fridge for pasta sauce but then this soy sauce was sitting, right in front row of the shelf. The weather changed outside and my heart took a 180 degrees flip from west to east...pasta to noodle :)).... Lol...and ended up cooking this Noodletti Bowl instead of Spaghetti Bowl. Go on...get your fiery side out and heat up the flames...ahem of your kitchen stove ;)).
ingredients
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serves: 4
Fresh ingredients :
2 cups Spaghetti - boiled (broken into half lengths)
1 bunch Green onions - or 1 cup chopped diagonally
1-2 cups Red and orange bell peppers - cut lengthwise and thin -
1 small Zucchini - grated lengthwise
1 small Baby corns - can rinsed well
1 cup Broccoli - partially boiled or microwaved with little water for 3 minutes.
1 tbsp Ginger - minced or chopped finely
can Note : you use any vegetables of your choice.
Dry ingredients :
1/2 tbsp Cooking oil -
-1/2 tbsp Sesame oil
1 can Or you use tbsp cooking oil only.
2 whole Dry red chillies - broken or whole Broken will get more heat Whole will add to aroma.
1/3 cup Soy sauce -
1-2 tsp Hot sauce or sriracha sauce - as per the heat you want.
1 tbsp Onion flakes dried - ( I am loving the use of dry onion flakes in cooking)
1/2 can You use cup fresh thinly sliced onions instead.
1/4 tsp Garlic powder - use 1 tsp minced fresh garlic instead if you want.
Sesame seeds or peanuts roasted - if you want I used sesame seeds.
Salt and pepper to taste.
Servings Per Recipe: 4
Amount per Serving
Calories: 204
- Total Fat: 3.2 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1466.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 3.6 g
- Sugars: 6.2 g
- Protein: 9 g
preparation
1. Believe me, the ingredients list is long but it gets together in a jiffy :).
2. Boil the spaghetti according to the package instructions, al dente. Drain and set aside. Do not rinse them.
3. Heat the oil(s) in the pan.
4. Add dry onion flakes dried, garlic powder, chillies and ginger to oil. Sauté for 30 seconds till onion flakes get little golden.
5. Add green onions (leave 2 tbsp for garnish after), bell peppers and corns and sauté for a minute.
6. Add grated zucchini and noodles to the vegetable sauté. Add salt and pepper to taste. Also add soy sauce and hot sauce now.
7. Stir in boiled broccoli ( I don't sauté my broccoli with vegetables since it looses its crunch and color. I always add broccoli in the end before serving.)
8. Cook everything for a minute on high flame. Take off the flame.
9. Pour it out in your favorite bowl. Sprinkle with sesame seeds and saved scallions.
10. Enjoy it warm.
11. I, of course, added more hot sauce in my bowl...can't stay away from the heat..no fun eating unless the mouth is on fire..that is how I eat my noodles ;)).
1
comments
Sonal
July 22, 2013