Kalpesh and I love eating out. If Kalpesh likes what we ate, he’ll try cooking it at home at least once. We haven’t been able to eat out much in the past month as our babysitters (in-laws) have been preoccupied because Kalpesh’s nani (grandmom) is not keeping well. So a few weeks back, Kalpesh made sizzler at home. We both love sizzlers but we can’t take Devansh with us when we go out for sizzlers. Because he’s always reaching out for the stuff on our table—plates, salt and pepper shakers, paper napkins, the works. Kalpesh has made sizzlers before; but earlier he had used Maggie noodles. This time I bought wheat noodles because these days Devansh insists on eating what we’re eating. And I’m glad we went in for wheat noodles because Devansh really enjoyed his noodles, eating them as well as playing with them.
After realizing that Devansh likes noodles, I decided to make something for him using the remaining wheat noodles. I thought I’ll make something in tricolor so I’ll get another recipe as an Independence Day Special post. I decided to make noodles with stir fry vegetables—capsicum, carrots, and baby corn. But the problem was this just remained a thought; I kept dilly-dallying making these noodles for some reason. Instead I made a tricolor upma, tricolor jelly-with-ice cream. (You would’ve seen these if you’ve seen my Facebook page’s cover photo.) But I just couldn’t find the inspiration to make these noodles.
Finally fed up with my procrastination, Kalpesh made these noodles for Devansh, and he stayed well within the guidelines of “healthy cooking”. 😉 I am lucky to have such a supportive husband who understands my steadfastness about making healthy food at home for Devansh. Once in a blue moon Devansh does get to eat junk food like French fries when we eat out but at home I try to keep his meals healthy. Kalpesh forgot to use baby corns but you can add them in the veggies; they’ll taste nice. Hope you all enjoy the recipe. 🙂
If your kids love Chinese food, try this healthy recipe that uses wheat noodles with stir fry vegetables.
- One and a half cup julienned (thinly sliced) cabbage, carrot, and capsicum (green bell pepper)
- Half cup broccoli florets and thinly sliced mushrooms
- 1 small onion (julienned)
- 2-3 cloves of garlic (thinly sliced)
- 2 tbsp olive oil
- 1/4th tsp black pepper powder
- Half tbsp soy sauce (optional)
- 2-3 drops of vinegar (optional)
- 1-2 tsp tomato ketchup
- One nest of wheat noodles
- Boil the noodles as per the instructions on the packet.
- After the noodles are done, transfer them to cold water to prevent further cooking.
- Heat oil in a pan. (Kalpesh used an iron pan as the vegetables need to be sautéd on high flame in Chinese cooking. And it is not advised to cook food at a high temperature in non-stick cookware. Read this article to know more. I would have used an aluminum pan as the veggies tend to get slightly dark if cooked in an iron pan.)
- Add garlic and sauté for a few seconds; ensure that they don't turn brown.
- Add onion and sauté on high flame for half a minute.
- Add vegetables in the following order and saute them for a few seconds before adding the next vegetable: carrot, capsicum, cabbage, mushroom, and broccoli.
- Add vinegar, tomato ketchup, and soy sauce, and mix it with the vegetables properly.
- Add salt. (Vinegar, soy sauce, and tomato ketchup contain salt too. So keep that in mind when you add salt.)
- Stir-fry the vegetables for another minute or so. (Remember, you need to stir-fry on high-flame right from the beginning.)
- Add the noodles, black pepper powder, and sauté for another half a minute or so.
- Serve Hot.
Does ching’s soy sauce contain MSG?
- “Monosodium glutamate, msg is a salt of glutamic acid and one of the 20 amino acids that make up proteins.” (Source: http://www.organicauthority.com/health/health/msg-free-its-not-as-clear-as-it-seems.html)
- “Msg in its free form is in tomatoes, milk, potatoes, soy sauce and many cheeses.” (Source: http://www.organicauthority.com/health/health/msg-free-its-not-as-clear-as-it-seems.html)
- “Almost all foods have some naturally occurring glutamate in them but the ones with most are obvious: ripe tomatoes, cured meats, dried mushrooms, soy sauce, Bovril and of course Worcester sauce, nam pla (with 950mg per 100g) and the other fermented fish sauces of Asia.” (Source: http://www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3)