Broccoli Mushroom Noodles With Sriracha Sauce

Photo courtesy – Suchismita Roy

Broccoli mushroom noodles with scallion or onion green and sriracha sauce.
An easy to make and tasty noodles recipe. Mushroom, broccoli, scallions and sriracha sauce made this noodles superbly delicious.

I made it for my daughter and she doesn’t like much vegetables in noodles. So I have used her favourite broccoli, mushrooms and scallions.
Earlier shared Ginger noodles.
This time made the noodles with scallion or onion greens.

Sending this post to 230 #Foodiemonday bloghop theme is Chinese new year suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very dear friend and a talented blogger. She is the oldest member of this bloghop group. We introduced each other in a food group. And Preethi introduced me to this group. Always love her blog for different types of authentic and delicious recipes. Recently bookmarked her mixed lentil masala vada and date almond coconut rolls to try.
Do visit her space, I am sure you will love her vast collection of recipes.

I was searching to know about Chinese new year food. And found this interesting article with all the information.

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year.
There are 7 lucky foods to eat during Chinese new year.

1. Fish — an Increase in Prosperity

2. Chinese Dumplings — Wealth

3. Spring Rolls — Wealth

4. Glutinous Rice Cake — a Higher Income or Position

5. Sweet Rice Balls — Family Togetherness

6. Longevity Noodles — Happiness and Longevity

7. Good Fortune Fruit — Fullness and Wealth

To read more about Chinese new year dishes and the symbolism behind them click here.

So noodles symbolize long life. Now coming to the recipe.
Boil the noodles, blanch the broccoli, stir fry onion, garlic, green chilli, mushrooms and toss with scallions, broccoli, salt, noodles and some sauce. Easy isn’t it 🙂
You can use red, yellow bell peppers, capsicum, cabbage, carrots, sweet corn or any vegetables of your choice.
Eggs and shredded chicken also goes well with this noodles.

Recipe

Noodles – 400 gram

Mushroom – 200 gram

Broccoli – 1

Onion – 2, sliced

Scallions – 10 – 12, chopped

Garlic – 5 – 6 cloves, minced

Green chilli – 2 – 3 or to taste, finely chopped

Salt to taste

Black pepper powder – 1 teaspoon

Sriracha sauce – 3 tablespoon

Vinegar – 3 tablespoon

Soya sauce – 1 tablespoon

Tomato sauce or ketchup – 2 tablespoon

Oil – 3 tablespoon + 2 teaspoon

Photo courtesy – Suchismita Roy

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse and mix 2 teaspoon oil and keep aside.

2. Rinse and cut the broccoli into small florets.

3. Clean, rinse and chop the mushrooms. I have used small mushrooms so I made them half.

4. Boil water with 1/4 teaspoon salt. When the water starts to rolling boil add the broccoli florets. Boil for 2 minutes. Take out the florets with a slotted spoon and keep aside.

5. In a bowl mix soya sauce, tomato sauce or ketchup, sriracha sauce, vinegar and black pepper powder.

6. Heat oil in a wok. Add sliced onion, minced garlic and chopped green chilli. Fry till onion becomes light brown.

7. Now add the mushrooms and mix. Mushrooms will release water. Saute till dried up.

8. Add broccoli florets and chopped scallions or onion greens. Saute for 2 minute. See notes for more vegetable options.

9. Add the noodles, tomato, soya, sriracha sauce, black pepper powder and vinegar mixture. Add salt carefully. Mix well.

10. Toss everything well for 1 – 2 minutes. Remove from heat.

11. Taste and adjust salt, soya sauce, tomato sauce, vinegar, sriracha sauce pepper powder or vinegar. Add more according to your taste.

12. Garnish with chopped scallions and serve hot. You can also garnish with toasted sesame seeds if you want.

Notes
1. Chilli sauce can be used instead of sriracha sauce.
2. You can add thinly sliced carrots, capsicum, red, yellow bell peppers, cabbage, sweet corn or any vegetables of your choice. Or eggs and shredded chicken can be used to make this noodles.
3. Increase or decrease the amount of sauce and vinegar according to your taste.
4. Use green chilli and pepper powder as per your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Schezwan Paneer

Schezwan paneer.
A lip-smacking Indo Chinese style paneer or cottage cheese dish to make quickly and easily. Its a most favourite paneer dish among my family and friends.
I have made it simple only with cottage cheese, onion, garlic, chilli, vinegar and some sauce. But you can use capsicum, red, yellow bell peppers, baby corn, sweet corn, beans, broccoli or any vegetables of your choice. I have used homemade paneer or cottage cheese. Get the recipe of cottage cheese here.

My paneer hater family members also love this dish 😀. Not only that its a quiet easy and quick to make. You can serve it as a teatime snack or side dish or as sandwich stuffing. Yes it will also great as sandwich stuffing. I am sure there will be no leftover but if you have some leftover Schezwan paneer make sandwiches with it and enjoy 😊

Recipe

Paneer or cottage cheese – 3 cup, cubed

Onion – 2 large, sliced

Garlic – 3 – 4, minced or finely chopped

Green chilli – 1 – 2, chopped

Tomato – 1 large, sliced

Schezwan sauce or chutney – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 1 – 2 tablespoon

Soya sauce – 2 teaspoon

Chilli sauce – 2 teaspoon

Salt to taste

Oil – 3 tablespoon

Method

1. Mix vinegar, Schezwan sauce, tomato sauce, soya sauce and chilli sauce in a bowl and keep aside.

2. Heat oil in a pan or wok. Add garlic, onion and green chilli.

3. When onion becomes translucent add tomato. Saute till tomato becomes mushy.

4. Now add cubed paneer or cottage cheese and salt. Mix well. Add salt carefully because we have to add sauce and all the sauce has salt.

5. Add the mixture of soya, tomato, chilli sauce, schezwan sauce and vinegar. I like my dish with little sweetness so added 2 tablespoon tomato sauce. If you like less sweet first add 1 tablespoon tomato sauce, taste when done and add 1 tablespoon more if require.

6. Mix and saute till paneer or cottage cheese coated well with sauce. Taste and adjust salt and tomato sauce if require.

7. Garnish with scallion or onion green and tomato slices. Serve hot.

Notes
1. You can use capsicum, red, yellow bell pepper, baby corn or any vegetables.
2. Add chilli or chilli sauce according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter
Instagram
Pinterest

Ginger Noodles

Ginger noodles.
Today sharing one of my most favourite and very easy to make noodles recipe.
To make this delicious noodles you can use cabbage or any vegetable of your choice. I don’t like cabbage so I didn’t use. I have used whatever vegetables I had in my pantry. Sometimes I also use broccoli and capsicum.

Its a vegetarian recipe but if you want you can add shredded and boiled chicken or scrambled egg or sliced omelette in it.
Enjoy the noodles with chilli paneer, honey chilli potatoes, chilli chicken or manchurian etc.

This post is going to be a part of A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter G.

Some more recipes for this challenge I have posted earlier.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds or dim posto

Fennel oats millet cookies

To make this noodles cut the vegetables in thin slices and cook on high heat to retain the crunch of the vegetables. Be careful while boiling the noodles. Noodles shouldn’t be over cook. If you want you can also add chicken, eggs etc.

Recipe

Noodles – 150 gram

Ginger – 1 tablespoon, grated

Onion – 1 large, sliced

Garlic – 3 – 4 cloves, minced or finely chopped

Tomato 1 medium, sliced

Red Bell pepper – 1 medium, sliced

Yellow Bell pepper – 1 medium, sliced

Spring onion green – 1 – 2, chopped

Green chilli – 1 – 2, chopped

Carrot – 1 medium, thinly sliced

Vinegar – 2 tablespoon

Tomato sauce – 1 tablespoon

Schezwan sauce – 1 & 1/2 tablespoon

Soya sauce – 2 tablespoon

Chilli sauce – 1/2 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

Method

1. Boil the noodles and 2 minutes or according to the instructions printed on the noodles packet. Add 1 teaspoon salt in the boiling water then add the noodles. Boil for 2 minutes and drain the water immediately.

2. Rinse the noodles with tap water.
Spread on a plate and toss with 1 teaspoon oil to prevent sticking.

3. Peel and chop the carrot into thin slices.
Thinly slice the red and yellow bell pepper and tomato.

4. In a bowl mix vinegar, soya sauce, tomato sauce, chilli sauce and Schezwan sauce. Keep aside.

5. Heat oil in a pan. Add sliced onion, garlic and green chilli. Fry till onion becomes translucent.

6. Add grated ginger and carrot. Fry for 2 minutes.

7. Add bell peppers, spring onion green and tomato. Saute for 1 minute.

8. Add vinegar, soya, chilli, tomato and Schezwan sauce. Mix well.

9. Now add the boiled noodles, salt and black pepper powder. Toss well.

10. If you feel difficult to toss, mix with the help of two spatula or tongs.

11. When the noodles will coated well with sauce, remove from heat.

12. Garnish with chopped spring onion green and ginger julienne.
Serve hot with chilli paneer, chilli chicken or manchurian.

Notes
1. You can use any vegetable like cabbage, broccoli florets, capsicum, beans etc.
2. Boiled and shredded chicken can be used with vegetables.
3. You can add scrambled eggs or omelette pieces in the noodles.
4. Use chilli according to your taste. If you are making it for kids then you can skip chilli and chilli sauce.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest