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Fried Noodles with Purple Cabbage and Tofu Manchurian

>> Monday, December 19, 2011

Hello my dear fellow bloggers... Its been long time... I'm so sorry guys I was busy with my studies.. I missed u all so much.. But, now I'm back................ Yippie!! I will try to post regularly..
So I'm going to resume blogging with one of my new experiments, "Fried Noodles with Purple Cabbage and Tofu Manchurian."

Whenever it comes to noodles, it means I'm running out of time and I'm looking for easy, quick to make and delicious as well.. And "Fried Noodles" top the list.. Also, I've never tried with manchurian because I had an impression that it's time-taking and requires lots of patience, and I was ignoring it for a long time...

But, now I'm into it.. Noodles in any shape or form are my weakness. Stir-fried noodles are one of my favorite dishes because it's delicious and a cinch to make. Just throw some ingredients together, and it comes out so good every time that I can almost eat the whole pan myself.

This dish can be made with wheat or egg noodles. I have used egg noodles because they have a chewier texture and have a pleasant yellow color. This dish is very flexible, you can add whatever protein and veggies you wish to include. I would love to add carrots, cabbage, snow pea pods, celery, red bell pepper, sprouts, bamboo shoots, and mushrooms.. 

Ingredients (Fried Noodles with Purple Cabbage):

A package of egg noodles / wheat noodles
1 cup of purple cabbage, finely sliced
 Large handful fresh cilantro
½ onion, finely sliced
3 - 4 Tbsp vegetable oil
3 slices ginger
3 cloves garlic, sliced thinly

2 tablespoons rice vinegar 
1 Tbsp soy sauce
4 green onions, chopped


Bring a pot of water to a boil and cook the noodles according to package instructions. Stop cooking the noodles when there's still a good chew. Drain, rinse in cold water, drain again, and set aside.

Heat a tablespoon of oil over high heat in a wok or skillet. First add the ginger slices and then garlic slices, stir fry until raw smell is gone. Now add onions and saute until onion turns translucent. Add purple cabbage, season with a little salt, and stir fry until the cabbage is cooked but still crisp/crunchy and definitely not mushy. Remove to a bowl and set aside.  

In another skillet heat 2 tablespoons of oil over medium high heat and add your noodles. Toss them around, get them well coated in the oil, and break up any clumps. If it's too sticky and clumpy, go ahead and add more oil.

Pan fry the noodles, stirring and flipping them frequently until some of the noodles get a nice a crunchy golden brown exterior.  Season with soya sauce, toss the noodles freuqntly and make sure everything is evenly coated with the sauce. Taste and see if it needs additional seasoning. 

Add fried cabbage into the noodles and toss well until everything is mixed well.

Ingredients (Tofu Manchurian): 

1 package low-fat Tofu, cubed

1 cup all purpose flour
1/2 cup corn flour/corn starch
salt to taste
1 tablespoon light soy sauce
1 tbsp red chilli powder
1 medium onion, finely chopped
1/2 cup tomato paste or ketchup
1.5 inch fresh young ginger, peeled and very finely grated
1 tablespoon garlic paste
water to make a thick batter
green onions, chopped, to garnish
oil to deep fry + 3 tbsp oil for making sauce

In a bowl, combine all purpose, cornflour, salt, ginger, garlic, red chilli powder, soy sauce and  just enough water to make a thick paste. Add tofu cubes into the paste and mix well so that tofu is evenly coated with the paste. Keep it aside for an hour.

Heat oil in a wok to deep fry tofu. Add tofu pieces into the oil and deep fry them. Remove and drain them on tissue paper and keep aside.

In a bowl, combine the tomato paste/ketchup, soy sauce, and salt with about 1 cup of water and set aside.

Heat 3 tablespoons of oil in a wide base pan. Add the minced garlic and the grated ginger and stir fry on high heat for about 4 minutes. Add the chopped onions and green chili peppers.

Saute everything together for about 3-5 minutes till the onions turn clear. Add the paste/ketchup, soy sauce that you combined in a bowl earlier. Simmer for about 3 minutes. 

Mix the corn flour with 2 tablespoons of water add it to the pan and simmer for another minute.

Now add the fried tofu in the sauce and cook them at high heat while tossing them frequently till all the sauce coats all the tofu pieces. Switch off the heat a minute after you start hearing a sizzle.

Garnish with the chopped green onions.  Serve immediately with fried noodles.. Utterly delicious!!!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!


Hamaree Rasoi December 19, 2011 at 6:26 PM  

Simply delicious and inviting noodles with purple cabbage and tofu. Wonderfully prepared.

Hamaree Rasoi

Torviewtoronto December 19, 2011 at 6:27 PM  

delicious combination of flavours

Indian Khana December 20, 2011 at 2:18 AM  

Very colourful n tempting ....yum

Priya Suresh December 20, 2011 at 12:37 PM  

Both looks absolutely inviting and super tempting,glad to see you back after a long..

Rajee Mani December 20, 2011 at 4:05 PM  

Awesome combination. Very colorful and delicious recipes.

Maayeka December 21, 2011 at 3:56 AM  

Very tempting and colourful combo..
you have a lovely space..awesome recipes with beautiful clicks..
Happy to follow you :)

zareena January 2, 2012 at 6:08 AM  

Lovely and amazing combination dear. Very colourful platter.

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