Assorted pieces of these colorful vegetables and cooked noodles tossed in delicious thick sauce!
200 grams spaghetti noodles
1 medium carrot sliced
7-8 sticks of bok choy
1 celery stick chopped
2 cups cubed cut fried tofu
1 tablespoon sesame oil
2 teaspoons ginger powder
3/4 soy sauce
1 tablespoon chilli paste
2 tablespoons tomato ketchup
1 tablespoon brown sugar
1/2 teaspoon chinese 5 spice powder
1 teaspoon black pepper powder
1 teaspoon salt
2 tablespoons corn starch
Process: First in a medium pot boil water and add spaghetti noodles broken in halves. Cook the noodles until they are done but not overcooked or soggy. Turn off the stove. After noodles are done put them in a bowl of cold water.
In the same hot water where noodles were cooked add the veggies and cover with a lid. Keep the veggies in the water for 10 minutes.
In a skillet heat sesame, add condiments and spices one by one. Add 2 cups of water and bring to a boil. Mix the cornstarch with 1.5 tbsps of cold water and 2 tbsps of the hot water (same water where veggies were soaked in).
Mix all well and pour into the liquid sauce. Stir continuously and gradually add 1 cup of hot water (same water where noodles were cooked and veggies were soaking in), cook for few minutes until sauce thickens.
Add the fried tofu and cook in the sauce for few minutes, then turn off the stove. Add partly the veggies and then entire noodles. Mix and coat well.
Add the remaining veggies and again mix well.
Serve it hot on a plate.
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