When I Cook!

"A recipe has no soul. You, as the cook, must bring soul to the recipe." - Anonymous

...I got up today, ready to type this post. Woke up to some serious energy in this mix by M≡V - Electrify Radio Pt.1

Watch the 'How To' on Youtube - When I Cook Veg. Hakka Noodles!

Ingredients:

1 packet of Hakka Noodles

Ginger (finely sliced) 

Little bit of Cabbage (finely sliced)

Florets of Cauliflower

3-5 Baby Corns (sliced or diced)

Capsicum/Bell-Peppers Red+Yellow+Green (cut in squares)

Mushrooms (halved)

Cherry Tomatoes 13-17 pieces (whole)

1 Onion (finely sliced)

dry Red Chili 3-5

Paneer/Cottage-Cheese (cut to cubes)

Salt

refined Cooking Oil

Rice Vinegar

Dark Soy Sauce

Prep.:

Do as directed in the ingredients sections for the veggies et all!

As for the noodles, honestly, DO NOT boil them. Instead, in a vessel, boil water along with a tablespoon of salt and 2 tablespoons of oil. Once the water is boiled, remove from heat/flame, and soak the noodles in the same water for 20-30 minutes and strain. Set noodles aside for use later.

Cooking:

First things first, heat the oil in a wok or a round-bottom vessel. Saute the ginger, onions & red-chilies.

Wait till the onion and ginger begins to brown.

Alongside, saute the paneer/cottage-cheese.

Then toss in the veggies. Once the veggies are sauteed thoroughly, toss in the paneer/cottage-cheese. Saute over low heat/flame for an additional 3-5 minutes.

After mixing in the paneer/cottage-cheese, drop in a dash of dark soy sauce and rice vinegar, with salt as per your wish. Mix well.

Drop the noodles into the vessel, and mix gently.

Plate up:

Chop-sticks or a fork, you decide! 

Enjoy your meal!

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