Parboiled Veggies - Boil few cups of Water in a saucepan; add ½ tsp of Salt, few florets of Broccoli, a Carrot cut into thick pieces, a cup of finely chopped Cabbage, 8-10 French Beans cut into 1" pieces and cook for 7-8 minutes. Remove from heat, drain the water and keep aside.
Noodles - Heat a tbsp of Oil in a wok; add a pinch of Salt, ¾ tsp of Red Chilli Powder, ½ tsp of light Soy Sauce, a tsp of Tomato Sauce and mix. Add 3 cups of Boiled Noodles and fry till the noodles are browned a bit, approx 2-3 minutes. Remove from heat and keep aside.
Veggie Mixture - Heat 2 tbsp of Oil in a large wok; saute 8-10 Cashewnuts or Walnuts to a golden shade, remove and keep aside. Add 3 crushed Cloved of Garlic, ½ tsp of grated Ginger and saute for a few seconds, add 2-3 dry broken Red Chillis and saute for few seconds. Add 2 sliced Onions, cook on high heat for a minute. Add the parboiled vegetables, 4-5 diagonally chopped Baby Corn, a thinly sliced Red / Green Capsicum and saute for 5 minutes. Add a tsp of Soy Sauce, ¾ tbsp of Vinegar, 1½ tsps of Chilli Sauce, Pepper, a tsp of Brown Sugar, Salt and combine well.
In a bowl, mix 1½ tbsps of Corn Flour in a cup of Water, stirring continuously untill it thickens. Add this to the veggie mixture and coat all the veggies with it. Add the pan-fried nooldes to it, garnish with roasted Cashewnuts / walnutes and serve warm.
As per the instructions, boil water with 1 tbsp of Oil and 1 tsp of Salt. Once the water is boiling, drop a pack of Chineese Noodles in boiling water and cook as per instructions in pack for 4 to 9 minutes. Drain the water and run some cold water through the noodles so that they don't stick to each other.
In a wok, heat 2 tbsp of Oil and saute a tbsp of Ginger Garlic Paste for 30 seconds. Add and saute a finely chopped Onion for 2 minutes. Add Salt to taste, 2 cups of finely chopped / length wise Vegetables (Carrots, Beans, capsicum, Cabbage) and cook till they are almost cooked. Add a finely chopped Spring Onion, mix and immediately add the noddles, 1-2 tbsp of Tomato Ketchup, a tsp of Venigar, 1-2 tbsp of Soya Sauce, 1 tsp of Chilli Sauce, a tsp of Black Pepper Powder and combine.
Cut a small Cauliflower in to bite -sized pieces. Boil a pan with Water and drop the cauliflower pieces in it. Cook till 70% cooked, remove and add to Cold Water. Drain the water from the mixing bowl and add 2 tbsp of All Purpose Flour, 2 tbsp of Corn Flour, Salt to taste and a tsp of Red Chilli Powder. Sprinkle water as needed and coat all the cauliflowers lightly with the mixture.
Fritters - Heat 2 cups of Oil in a deep pan. Once the oil is hot, deep fry the coated cauliflower pieces until golden brown, remove and drain the excess oil on a paper towel.
Veggies - Heat 1 tbsp Oil in a wok. When hot, add finely chopped 2 Garlic cloves, 3 tbsp of Ginger, 4 Spring Onions (Whites), a finely minced Onion and 5-6 minced Green Chilles. Fry them until they start to turn light brown in color.
Sauces - Add 4 tbsp of Tomato Ketchup, 1 tbsp of Green Chilli sauce , 2 tbsp of Soy sauce, ½ tsp of Ajinamoto (MSG) (optional), 1 tsp of White Pepper, a tsp of Black Pepper and 1 tsp of Sugar to the pan and cook for 3 minutes. Add 3 tbsp of Corn Flour (mixed in little cold water) and mix well without lumps. Add the fried cauliflower fitters and mix well till the fritters are coated with the sauces & veggies. Garnish it with reserved spring onions (Greens). Serve hot as an appetizer or with fried rice.
