Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Pic taken from, visit site for recipe details.

We cramped the whole of summer into the past long weekend. After a cancellation of our camping plans, due to the bad weather that poured on us, we decided to make the most of whatever enthusiasm was left. We took to the city and visited the sights, slept in and went out for a lavish brunch, walked by the lake, read a book in a cafe and took pleasant afternoon naps. And as Tuesday sprung, trying hard to get back into the weekly groove, it suddenly dawned on me that the weekend marked the end of summer.

As a child, the first day of school always marked a drastic end to a wonderfully joyous summer. Suddenly, our trips to the park were cut short because of pending homework that was to be done. Barbeque parties came to an abrupt end since most parents had to shuffle their kids between weekend extra-curricular activities. And the first of all, we had to get yo bed early on Sunday nights and wake up at the break of dawn on Monday mornings.

But as the sun slowly hide behind heavy clouds and the rains became more frequent, I always looked forward to something even better. Rainy day food. Comfort food. Food I can come home to from the cold, wet outdoors, that would instantly bring out the warmth in me and perk me up. Tpday, lounging on my favourite chair with a great book and bowl of warm melt-in-your-mouth goodness, I look out the window and bid a sad farewell to summer. Only to follow it with a warm welcome to my most favourite season of all. The Fall.

Prep time: 15 min | Cooking time: 15 min | Serves: 2


  • 100 gms egg noodles
  • 1 medium-sized onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup cabbage, thinly shredded
  • 1 medium-sized green bell pepper, thinly sliced
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 2 tbsp light cooking oil
  • 1 tsp pure sesame oil
  • 2 tbsp soy sauce
  • 1/4 tsp white pepper
  • 1/2 tsp black pepper
  • salt, to taste


Boil noodles, drain and toss in sesame oil. Set aside to cool.

Heat oil in a wok and saute ginger and garlic till fragrant. Add onions and mushrooms, and fry till mushrooms give out moisture and cook through.

Add salt, black pepper, white pepper, cabbage and green peppers, and stir-fry for a minute.

Throw in the pre-boiled noodles and soya sauce and toss to coat evenly with veggies.

Serve warm on its own or with a side of Pepper Mushrooms or Chili Chicken.

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