My version of the corriander pot noodles

Having lived in Hong Kong for a brief period made me fall in love with Chinese food and their style of cooking. Our love story is the one that will last forever, because, being back home, I still keep trying out newer Chinese style food.

Heres my version of Corriander pot noodles that Abhishek & I love. It goes really well with some stir fried french beans in minced chicken.

All you need -

Few strands of celery, one onion, one green pepper/capsicum, few french beans, a couple of florets of broccoli, one carrot, 2-3 mushrooms and some spring onion greens. You can add chicken or prawns or leave them classic veg, which is what I did.

Into the wok -

In some hot oil, add shredded ginger one green chilly for the zing and onion [roughly diced]. Add a teaspoon sugar to caramelize this and let it turn lightly golden.

Add all of the vegetables and saute for a couple of minutes.

Now for the coriander sauce -

Pulse together coriander, one inch of ginger [optional] and a couple of macademia nuts [if you dont have it, add pecan or cashew nuts] * adding nuts to sauce is a tip from making home made pesto for pasta.

Add this sauce to the vegetables and the add one teaspoon light soy sauce and a pinch of pepper.

Cook egg noodles and mix in the sauce and let it steam for a few min. I like to add 2-3 tablespoons of coconut milk just for slight flavour! Done!

Put into a pot, add blanched broccoli and sprinkle fine chopped coriander and celery. Bon Apetite. Eat this with tossed french beans with soy garlic in minced chicken.