Spicy Vegetable Noodles

We discovered green noodles at Osha Thai in San Francisco. Green noodles are made with Moroheiya, a green leafy vegetable from Egypt that is very high in anti-oxidants and vitamins. Moroheiya or mulukhiyya powder is mixed with whole wheat to make green noodles. I found these at Piazza’s and am a big fan – they’re light and flavorful, and quick to cook.

What you need

1. 1 Pkt Green Noodles
2. 4 Green onions
3. 1/2 inch piece of ginger
4. 2 cloves of garlic
5. 1/2 Pkt broccoli slaw
6. 2 Eggs
7. 2 Tblsp vegetable oil
8. 1/2 tsp turmeric
9. 1-2 tsp garam masala
10. Salt and pepper to taste

How its done

1. Cook the green noodles per package directions, while that is cooking do steps 2-6
2. Dice the green onion, and mince the garlic and ginger using a garlic press.
3. Heat a non-stick wok and add 1 tblsp of oil.
4. Whisk the eggs and add to the hot oil and cook till scrambled and done. Keep aside.
5. Add the remaining oil to the wok and add the white portion of the green onions and cook a couple of minutes. Add minced garlic and ginger and continue cooking till the raw smell of garlic goes away. Add turmeric and cook for a couple of minutes
6. Now, add the broccoli slaw and cook till soft, but crunchy.
7. Drain the noodles and add to the wok. Also add the garam masala, salt and pepper to taste, and mix well. Finally, add the scrambled eggs and mix well. Serve hot.

The dish is very light as it has a lot of vegetables and the noodles do not weigh the dish down. Its quick cooking so you can have dinner ready in no time at all. Give it a try!