mushrooms and veggies in brown chinese sauce with boiled noodles

Am so bored with the regular Chinese non veg dishes..Especially at home, its generally the soya sauce blended Manchurian o the red gravy of Schezwan sauce that flips out from my kitchen..I generally avoid the market bought sauces ,since it contains a whole lot of preservatives and preserved spices which do nothing good for your system..So I most often cook up something that’s simple with homemade spices which either turns out to take the form  like the Manchurian or the Schewazan taste..Chinese comfort food in the making.
In fact mostly i just add up rice to a homemade soup which is quite afulfilling meal..In fact this recipe is almosta soup that gets converted into a gravy ,perfect to relish with some boiled noodles..
Chinese for me generally has to be a non veg dish, coz i believe chicken goes best with Chinese sauces, but i have frequently been having some vegan dishes outside and i must say they taste amazing as well..Especially with exotic veggies like, red bell peppers, mushrooms, baby corns, broccoli and zucchini, the dish and the gravy soaking these veggies are extremely delicious infact even better at times then a chicken dish.Thats coz all thes eveggie shave their own taste and adds their distinct flavour to the dish making it nutrient rich too.
So as i lay my hands on my fridge to cook up a simple meal for the night(i was too tired to cook up an elaborate one), i had some mushrooms and  broccolis and red bell peppers..And that’s how this dish got invented with the addition of peas..Plus its nutritionally balanced and low on calories too since its a dish that is made up like a soup letting the veggies boil and release its nutrients into the stock.Addtinally i decided to just boil the noodles so as to avoid the oil..Hakka noodles or fried noodles or chow mein that we call by varied names as most of us are suckers for and incredibly tasty has its pitfalls too as it contains loads of oil and calories..hence just the boiled noodles with this simplistic treatment to my original soup turned gravy is the best bet for a calorie less Chinese comfort dish
What i love about these Chinese dishes are they are so adaptable .I generally make them when I want to clear out my left over veggies from the fridge before they go stale,,,Its so easy really.Plus there is so much flexibility in what goes into the dish, be it the veggies or precisely the kind of spices or sauces that you desire..Each has its own taste and can take the taste to a different level.Even if you do not have the exact ingredients, be not afraid, coz just about anything goes into this dish, that’s how versatile it is.
In fact you could even avoid the soya sauce to have a bland stewed veggies kind of a look..That”s how versatile this dish is.I chose soya sauce coz i love its smell and the color that it brings to any dish.
Ingredients
Boiled noodles- 1 cup
Green peas- 1/2 cup
Mushrooms-6-7
Capsicum-1 chopped
onion- 1/2 sliced
Brocoli- few florets
ajinomoto- a pinch
salt- a pinch
soya sauce-1/2 tsp
vinegar- 1 tsp
Worcestershire sauce- 1 tsp
cornflour- 1 tbsp dilute din a little water
water-2 cups
lemon grass/chives- few
ginger(chopped)- 1/2 inch
garlic (chopped)-6-7
Method
Boil the noodles and keep them aside
In a pan, add oil and add the garlic and ginger.Now add all the veggies and onions and strir fry.Add all the sauces and the water..Let it simmer and boil like a stock  until it develops a plain veg soupy texture.Add salt and ajinomoto.
Now add the cornflour paste into the stock and keep string until it develops a thick consistency.
To serve.
Place the boiled noodles in a place and pour the gravy on top and serve.
Amazingly simple, with the bite of the ginger and the fiery taste of the chillies, this is almost like a bland stewed veggies gravy albeit the color of the soya sauce..In fact its just a soup that turned into a gravy..The veggies are laid to boil in the water to develop a soupy texture and modified with the cornstarch..And its so simple that it takes just about a few minutes to cook up..The Worcestershire sauce and the vinegar brings in the slight tanginess to this otherwise very simple Chinese recipe..While i generally like my noodles fried, bu i choose to have them boiled as it almost feels like a soup with boiled noodles..Also boiled means the avoidance of oil, which was my whole idea of this dish.
Bland yet fiery, with the piquancy of the ginger juveniles ,this  dish is one of the simplest of all forms,just with the right kind of veggies with the essential nutrients. A one pot meal in itself to be precise..An excelent choice for a quick meal and hard to beat its simplicity.My favourite comfort food it is low on calories with the right kinds of vitamins and nutrients intact..Isnt that just perfect???

Share This:

Related Posts

No Comments

Post A Comment