As a one-pot dish this is a very convenient easy dish as well as being healthy.
Lina says: "In Nepal we eat a lot of noodles due mainly to the Tibetan influence on our cooking, however this dish is popular all over Nepal, not just in the parts which border Tibet."
- noodles preparation:
- vermichelli (or any good noodles)
- 1 tsp turmeric powder
- 1 tsp salt
- flavouring for the noodles:
- 2 medium chicken breast finely diced
- 1 medium sized onion finely diced
- 7-8 button of mushrooms quatered
- 2 florets of broccoli
- 1 carrot peeled and thinly sliced
- 2 cloves of garlic crushed
- 1 tsp root ginger finely chopped
- 1 tsp plain masala (cumin and coriander powder)
- 0.5 tsp garam masala
- 4 fresh chopped tomatoes
- 4 tblsp vegetable oil
- 1/2 tsp salt or to your taste
- 2 fresh chilli finely chopped (optional)
- 3-4 spring of spring onion diagonnaly chopped
- 1 red or green pepper finely chopped
- 1 tblsp soya sauce (light)
- fresh coriander to garnish
- First heat water in a pot and while the water is heating begin preparing the vegetables and meat.
- Once the water has boiled add the turmeric powder and salt and then the vermicelli (break vermicelli into 3 pieces which makes it easier to eat). Cover and cook on a low to medium heat for about 6-8 min or until the vermicelli is cooked, drain and put aside. Cooking time depends on the thickness of the vermicelli or noodles you use.
- Meanwhile heat the vegetable oil in a pan and fry the chicken with 1/4 tsp of salt until it turns a light golden brown. Add chopped tomatoes, garlic, ginger and plain masala and stir and fry for 2-3 minutes until the tomatoes are soft and have formed a thick sauce.
- Next add all the chopped vegetables apart from the pepper and spring onion, cook for a further minute or so until all the vegetables are mixed well with the tomato sauce. Now add the cooked and drained noodles (if noodles have stuck a little then run briefly under cold water to loosen them).
- Add pepper, spring onion, fresh coriander and soya sauce, mix again and serve with chopped chilli (if using).
- Serve the noodles hot or warm as a cold salad.
Note: you can add or replace vegetables of your own choosing, particularly if you have seasonal crunchy vegetables to hand such as green beans or sugar-snap peas. This is also a good way to use up small quantities of left over vegetables.
More by Lina Gautam:
- Lamb Curry: A tasty, modern Easter dinner
- Fish curry in tomato, yellow mustard sauce: Today
- Chicken drumstick, warm potato salad: Today show