Garlic and Sesame Noodles

Small touches make a lot of difference in cooking. Using a single condiment and with a complementing flavour , takes a simple dish to a higher level. Noodles are an all time favourite at our kitchen table. Its a preferred vehicle to deliver the required vegetable and fibre quota per meal. Its easy to cook and can be turned into a one dish meal , just be adding certain sauces and optionally meats/ eggs.

I have used:
1 bundle hakka noodles
2 cups sliced vegetables ( carrots, french beans, capsicum, cabbage, mushrooms, spring onions )
2 tablespoons sesame seeds
1 tablespoon chopped garlic
2 tablespoons sesame oil / regular cooking oil of choice ( rice bran, sunflower, olive oil, canola)
salt and pepper to taste
1 tablespoon vinegar/ chilli infused vinegar

 Boil the hakka noodles as per instructions on the pack ( different noodles have different cooking time. Make sure the noodles are just about cooked) , strain . In a wide wok , heat the oil add in garlic. Once it turns pink add the sesame seeds. As the seeds start spluttering add in the vegetables and toss around on high heat. Add the Noodles.

Add in the salt and pepper to taste , finish with a splash of vinegar.

If you want to make this into a one dish meal , in a small bowl mix 1 table spoon oyster sauce ( mushroom sauce is the vegetarian option) , 1 teaspoon soy sauce, 1 tablespoon tomato purée , 1 teaspoon sugar. Mix the sauces and add to the vegetables, before adding the noodles to the wok.

The same can be made with instant noodles. Replace the hakka noodles with instant noodles , which have been boiled for just one minute. Immediately strain and add to the vegetables.Cover and cook for 3-4 minutes on low flame . The moisture from the vegetables will further cook the noodles, without making them mushy.If kept on the flame without the lid for another 2 minutes, the noodles at he bottom of the wok will start getting crispy. This recipe is great for students who need to cook on their own.