Posts Tagged ‘chinese

Simply speechless!



I always beleived that English is a rude language! Hmm…watever!


Who wouldn’t love Noodles? Its a family favorite forĀ  most of us though.. Maggi introduced to the wholesome delicious family of noodles, and back then when we were kids having noodles was like a Once in a Blue moon thing like a delicacy and would slurp up every bite of it… even now sometimes i do really crave for Oriental flavors and the quick and easy meal within reach for me is always a packet of Maggi or Top ramen Noodles, and build layers of flavors to make it Earthy and Satisfying..

My noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. I brought these Maggi whole wheat noodles once long back( yep, sometimes i act like a whole grain freak… looking for whole grains everywhere ) and it wasn’t that bad.., i couldn’t see any difference from the regular noodles and from then the whole wheat noodles became a regular item in my pantry…

I would say a big NO-NO if you want to eat a packet noodles ( as it is ) without any vegetables and i like to always sneak in fresh and crisp vegetables along with some protein say eggs, tofu or Edamame. In this week’s trip to farmers market i bought some fresh baby Portobella mushrooms, scallions and crisp Red and Green peppers, and i couldn’t restrain from using them in my favorite noodles. Using whole wheat noodles , Edamame and fresh green veggies give this meal a good dose of Fiber and Protein..

You need( 2-3 servings ):

  • 1 packet whole wheat noodles
  • 1 red bell pepper
  • 1 green pepper
  • 4-5 green chillies
  • 7-8 baby Portobella mushrooms
  • 1/2 red onion
  • 1 tomato
  • 1-2 scallions
  • Cilantro
  • 1 cup shredded Cabbage
  • 3 garlic cloves
  • 1 – 2inch ginger root
  • 2-3 tbsp vegetable or peanut oil
  • 1 tsp ajinomoto
  • Cilantro and Mint

For the sauce:

  • 1 packet seasoning ( if you are using packaged noodles )
  • 2-3 tbsp ketchup
  • 2 tbsp soya sauce
  • black salt to taste

Preparation( 20 – 30 mins ):

  • Cook the noodles separately, drain in cold water apply oil and then keep aside.
  • Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms
  • Slice mushrooms thin and tomatoes into chunks(optional )
  • Chop green chillies, ginger and garlic very fine
  • In a bowl mix in the seasoning( if you have one ), soya sauce, tomato ketchup, black salt sugar to taste and keep aside
  • In a wok/ kadai heat oil ( use highest heat setting available) and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto( i can get only frozen soy beans that too from Whole Foods only )
  • Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions( in order ). Saute all the veggies and make sure they are not overcooked( they should still be crisp ).
  • Mix in noodles and tossing or mixing vigorously( you don’t want the noodles to stick to the wok )
  • Add cilantro and Mint( last layer of flavor ) and adjust salt to taste…
  • Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce….


  • I usually use veggies twice the amount of noodles, just another easier way of having veggies without any complaints
  • Make sure you cook at very high heat and keep tossing until the veggies are cooked, most of the times they will be cooked in no time..
  • The key for these noodles is to keep all ingredients ready even before you try to lit the wok up.
  • This recipe has been tried and tested by me infinite times I hope you guys have a fun time trying it out.- ACB from Team Menublob

COurtsey: Al Jazeera

Courtsey: Al Jazeera

Pick up the first chopstick with the middle finger and thumb. Stiffen your hand for a firm grip. Have the broad end of the chopstick lay on the part where your thumb and index finger connect. Rest the narrow end on the tip of your ring finger, and hold it in place with the tip of your middle finger. (Hint: try holding it the way you hold a pen to write. It might rest on your ring finger or your middle finger, held in place by your index finger. Place the chopstick then lift your index finger so it can hold the second chopstick.)

Grip the second chopstick with your index finger. Place your thumb over the second chopstick. Adjust your grip to a more comfortable position. Make sure the narrow tips of the chopsticks are even with each other to help prevent them from crossing or being unable to “pinch” the food.

Hold it steady. This chopstick should not move when you attempt to pick up food. Alternatively, hold the first chopstick steady and move the second (top) chopstick by moving the tip of your index finger up and down while the thumb remains relatively steady, acting like a pivot point. The top chopstick remains pressed to the index finger from the tip through the first joint. The movement comes from flexing the joint closest to the knuckle. Straightening your index finger opens the chopsticks and bending it closes them, with perhaps a slight flexing of the thumb to keep the chopsticks lined up with each other. (Note: this alternative is different from the photos in how the top chopstick is held. The movement comes from the top chopstick, not the bottom one, so the top chopstick is held so that it can be moved easily. Use the method that is comfortable for you.)

Practice opening and closing the chopsticks. Make sure the broad ends of the chopsticks do not make an “X” as this will make it difficult to pick up food.

Pick up food at a good angle (try roughly 45 degrees from the plate); slightly lift it up. If it feels unstable, put it down and try again.

Happy Eating – team Menublob

See this guy making noodles, plain physics! Really?

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