Rainbow Vegetable Noodles with Crispy Vegetables in Garlic Sauce

Noodles is one thing everyone especially my toddler gets excited for or looks forward to. I mean if I could make noodles everyday for the father and son....I've got one happy family.

Crispy Vegetables in Garlic Sauce

Garlic Sauce
Ingredients:
Tomato Ketchup - 1/2 cup
Tomato paste - 4 tbs
Onion - 1 small finely chopped
Garlic - 1 1/2 tbs finely chopped
Ginger - 1tbs finely chopped
Chilly paste - 2tbs (red chillies without the seeds soaked in vinegar and ground)
Oil - 2tbs
Sugar - 1tsp
Salt to taste

Heat oil and saute the onion till pink. Add in the ginger and garlic and fry till lightly browned. Tip in the chilly paste, and tomato paste sugar and salt and saute for about 2 minutes. Then add in the ketchup and bring to a gentle simmer. If the sauce gets too thick you could spoon in some warm water to loosen the consistency. Simmer for about 2 minutes and take off the flame.

Crispy Vegetables
Ingredients:
Boiled Vegetables - 2 cups (cauliflower, carrots, mushrooms and baby corn cut into bite sized pieces)
Plain Flour - 50gms
Egg - 1
Corn Flour - 25gms
Salt
Baking Powder - 1/4tsp
Water

Beat in the egg, add the flour, cornflour, baking powder and salt to make a batter. Dip each on vegetable into the batter and deep fry till golden brown. Drain on absorbent towels and keep aside.

Vegetable Noodles

Ingredients
Noodles - 1 family pack of Tom Ramen noodles
Duck Eggs - 2 whipped separately
Yellow Bell pepper - 1/4cup julienned
Red Bell pepper - 1/4cup julienned
Green Bell pepper - 1/4cup julienned
Carrots - 100gms julienned
Beans - 100gms diagonally cut
Ginger  - 1 inch sliced and julienned
Garlic - 3 pods sliced and julienned
Soya sauce - 2tbs
Tobasco Sauce - couple of dabs from the bottle
Sugar - 1tsp
Red Wine Vinegar - a spritz

Into a big pot of boiling water, add in some salt and a 1tbs of oil, and cook the noodles for about 10 minutes. Once the noodles is cooked, strain and run some cold water over it, drain and keep aside.
Heat a wok and lightly coat with vegetable oil. Once the wok is hot, tip in the ginger, garlic and sugar, saute till the aroma is released. Tip in the carrots and beans and saute till almost cooked. Tip in the peppers, and saute for a minute. Pour in soya sauce, a couple of dabs of tobasco, a generous spritz of red wine vinegar and fry till all the vegetables are well coated with the sauces. In the meantime, whip the duck eggs one by one and fry separately to make two plain omelets without seasoning. Cut the omelets into thin strips. Add it into the combined vegetables to get it lightly coated with all the sauces yet retain colour. Check in on the seasoning of the vegetables.

Onto a plate, bed a spoon of noodles topped with the vegetables. Just before serving, put the fried crispy vegetables into the garlic sauce and serve.

Tip: If the fried vegetables are put into the garlic sauce much before serving, the dish would turn out to be soggy and would lose its crunchiness.