I promise yous all enjoyed Irish Soda Bread final week.
My invitee this calendar week is an accomplished blogger, Anjana Devasahayam who has done me the accolade of writing a invitee post. Her spider web log is both a visual in addition to gastronomical process amongst a myriad of recipes in addition to the film perfect photography. Anjana started her blog, At The Corner Of Happy & Harried in 2013 every bit a variety of keepsake where she would tape her recipes, some crafts in addition to DIY projects. Over time, it has evolved into a food-only blog, where she shares her family's favorite recipes. Some are heirloom recipes, some are her accept on basis classics in addition to some are her real ain creations. She lives inward the U.S. of A. of America amongst her family.
She loves cooking in addition to eating delicious in addition to wholesome nutrient made amongst fresh ingredients. Today, she has brought us a quick in addition to easy, healthy version of our favorite greasy Chinese Hakka Noodles. She has transformed it past times the improver of fresh, summertime vegetables!
Hope yous guys similar her recipe today.
Our household unit of measurement loves multifariousness inward food. We also dearest eating out, which is non e'er a skillful thing. So I endeavour to develop salubrious alternatives that volition satisfy our craving, that is tardily to brand in addition to delicious. This recipe is my accept on the favorite Hakka Noodles made past times adding our favorite summertime vegetable, zucchini in addition to some light-green peas. You also tin savour takeout-style stir-fried Chinese Hakka noodles made healthier past times adding your favorite vegetables.
Prep time: 10 min, Cook time: 10 min, Serves: 3-4
Ingredients:
- Noodles – 200 gm (wheat, rice or egg noodles)
- Oil – 1 tbsp
- Dried carmine chilies – 3
- Scallions – three stalks, trimmed in addition to chopped
- Garlic – ii tbsp, minced
- Zucchini – 1 medium-sized, thinly sliced
- Salt – a pinch
- Fresh light-green peas – 1/2 cup
- Low-sodium soy sauce – four tbsp
- Rice vinegar – 1tbsp
- Chili sauce – ii tbsp
- Sugar – a pinch
- Black pepper pulverization – 1/2 tsp
- White sesame seeds – ii tsp, to garnish
Method:
- Prepare noodles every bit per bundle instructions. Drain in addition to laid aside.
- Heat petroleum inward a large skillet on medium heat. Add dried carmine chilies, garlic in addition to white parts of scallions. Saute till garlic is soft in addition to fragrant.
- Add zucchini slices, sprinkle a pinch of tabular array salt over them in addition to saute till lightly browned on both sides. Add fresh light-green peas in addition to saute for a few seconds.
- Add soy sauce, rice vinegar, chili sauce, saccharide in addition to dark pepper powder. Stir for a few seconds on high rut to coat the vegetables amongst the sauce.
- Tip inward the cooked noodles in addition to toss to combine.
- Garnish amongst the reserved light-green parts of scallions in addition to white sesame seeds. Serve hot.
I am bringing Anjana's delicious Chinese fare to all our friends at Saucy Saturdays#49! Angie's co-hosts this calendar week are Margy @ La Petite Casserole and Linda @ La Petite Paniere
If yous are interested inward writing a invitee post for my blog, delight e-mail me at Sushealthyliving@gmail.com for to a greater extent than details.
If yous are interested inward writing a invitee post for my blog, delight e-mail me at Sushealthyliving@gmail.com for to a greater extent than details.