Easter Covid Noodles
Happy Easter! Our Churches are empty but so is the Tomb! Let us rejoice and be glad! We had planned to indulge in some meat. The only meat we had in our refrigerator was Goa sausage. However, I felt like some Chinese. I tweaked Chrisan’s recipe a wee bit. Enjoy
· 100 grams hakka Noodles (I used Chings)
· 2 Eggs
· 40 Beads of Goa Sausage
· ¼ Cup Red Wine (optional)
· 400 gms Vegetables, julienne (Cabbage, Carrot, Capsicum and French Beans)
· 2 small spring onions, julienned
· 8-9 cloves of Garlic, julienned
· 1 tsp pepper
· 2 tbsp oil
· Salt (1 tsp to toss the noodles; 2 tsp to boil the noodles)
· Water (1 liter to boil the noodles; 1/4 cup to cook the sausages)
Add 1/4 cup of water to the pressure cooker and cook the sausages for 3 whistles. As a matter of rule I always pressure cook Goa sausages. Once done, retain the oil that is released. Let the sausages cool, remove the thread and skin. Set the meat aside.
In a large vessel add a litre of water, 2 tbsp oil and 2 tsp salt. Let it come to a boil. Then add the noodles. After 5 minutes, check if the noodles are cooked. If they are cooked, strain the noodles using a strainer. Let the water drain completely. Transfer the noodles into a wide plate and keep it aside to cool. Placing the noodles in a wide plate will allow the noodles to cool faster and prevent it from getting further cooked.
In a Wok/Pan pour some sausage oil, set the flame to medium. Once the oil is hot, add the chopped Garlic. As soon as the Garlic starts turning light brown, add the Eggs. If you allow the garlic to turn fully brown, the noodles will taste bitter.
Now add the Vegetables and increase the flame to high. Toss for 2 minutes. Break it down roughly in the pan using a wooden spoon or spatula
Now add the Noodles, Red Wine (optional), Salt, Pepper and Sausage Meat. Toss it on high flame until all the Noodles are coated with the Sausage Oil.
I like a crunch to the vegetable. If you prefer it that way, turn off the heat. Or cook until the vegetable is done.