Monday, January 30, 2012

Wheat noodles with freshly roasted chestnuts

Wheat noodles with spinach, tomatoes, green bell pepper, green shredded cabbage garlic, ginger and topped with freshly roasted chestnuts chopped coarsely.


3 bundles of  thick flat noodles
1 green pepper chopped
2 tomatoes chopped
8-10 leaves of spinach rinsed & chopped
1 cup shredded cabbage
5-6 cloves of garlic chopped fine
1/2 inch of ginger chopped fine
6-8 pieces of fried tofu
salt to taste
1/2 tsp paprika
3 tbsp vegetable oil
soy sauce to taste

Saute the cabbage, in a large12 inch pan, add the garlic, stir add the ginger and  tomato, spinach stir, add spices sprinkle 1/2 cup water and cover to cook the vegetables until tender.

Boil water in a separate pan, add the noodles and once done toss them so that they do not stick to one another, keep them aside. Once the veggies are done mix the noodles well making sure they do not stick together add soy sauce and serve warm.

Roast a handful of  fresh chestnuts and once done, peel them and slice a couple of them for garnishing.
The rest of the chestnuts can be shared with your kids or spouse as the flavor is best when eaten freshly roasted and warm. I served the noodles and kept the extra chestnuts in a plate for my family members who like extra crunch and texture in the main dish.


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