Everyone has their own recipe for making noodles. I am sure all our versions are delicious. But sometimes I do like to deviate from the usual way with the addition of peanut butter or any such ingredient. Some months ago I found the black pepper and sweet chili sauce on the shelves of Trader Joe's. The black pepper sauce taste was closest to the chettinadu karuvapillai garlic pepper kozhambu. When mixed with rice it becomes a perfect Indian rice variety. While the sweet chilli sauce had the sweet and spice effect which my daughter loves. It acts as a perfect dipping sauce and can be a great ketchup substitute. The sauces are great additions to pasta, but I liked it best on noodles. It added a lot more flavor to the regular veggie noodles. An entry to MFF event: Oct 2010.
Heavy Bottom Pan
Measuring Cups and Spoons
Noodles - 1 packet
Water - Enough to cook the noodles in
Onion - 1 medium size
Garlic - 3 cloves
Garlic - 1 inch
Carrots - 1/2 cup julienned
Bell Pepper - 1/4 cup julienned
Black Pepper Sauce - 1 tbsp ( or according to the spice levels you can handle)
Sweet Chili Sauce - 1 tbsp
Peanut Butter - 2 tsp heaped
Oil - 3 tbsp
Soy sauce - 3 tbsp
Green Onions - 1 bunch
1. Boil the water with some salt and add the noodles when the water comes to a boil. Cook as per the instructions mentioned in the noodles packet.
2. Heat the wok on high heat. Add oil allow it to heat up. Add onions, ginger, garlic and saute it. Add onions and bell pepper once the onions are half cooked.
4. Remove from heat. Mix the sauces and peanut butter to a smooth mix in a bowl and add to the veggies. Check to see if you would like more salt or spice.
5. Add the cooked noodles and toss with the veggies. Add green onions and serve it hot.