Indo-Chinese Noodles in a Long Handle Wok
Dive into a tantalizing fusion of Indian and Chinese culinary traditions with these spicy noodles. Stir-fried over live fire in a Barebones Long Handle Wok, vibrant vegetables and aromatic spices unite in perfect harmony. This dish is sure to ignite your taste buds and bring excitement to your cooking routine!
ingredients
- 8 oz noodles
- 1 cup mixed vegetables (bell peppers, carrots, peas)
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tsp garam masala
- 1/2 tsp turmeric
- 2 tbsp oil
- Salt to taste
- Spring onions for garnish
steps
- 1.
Begin by boiling the noodles according to package instructions; drain and set aside.
- 2.
In a Barebones Long Handle Wok placed over a live-fire, heat the oil until shimmering.
- 3.
Add the mixed vegetables and stir-fry until they are tender-crisp, about 3-4 minutes.
- 4.
Sprinkle in the garam masala and turmeric, stirring to coat the vegetables.
- 5.
Pour in the soy sauce and chili garlic sauce, mixing well with the veggies.
- 6.
Toss the drained noodles into the wok and stir thoroughly to combine everything evenly.
- 7.
Season with salt to taste and give everything a final stir.
- 8.
Remove from heat and garnish with spring onions before serving hot.
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