Sharmi on the Trot

Travelling, Exploring, Eating…

Nostalgic Egg and Vegetable Noodles

Bengalis have their quaint idiosyncrasies. We often get ridiculed for the ‘monkey caps’ in October or our love for Boroline (it IS a magic ointment, I swear) and of course the abundant respect for fish. Among all things, there has to have been that one moment when a Bengali child brought homemade Chinese to school which would be shared during a lunch break.
I don’t know much about other places but in Calcutta, one could buy these ‘Classic’ noodles from any shop. The maida (flour) noodles came in red coloured pouches which were about Rs 10 for a packet. When the tiffin boxes would be opened, a smell of homemade Chinese would engulf the air. With lots of vegetables of course, the noodles would be tossed with a dash of soy and vinegar and we would be very happy with that. The boxes would be passed around so all could take a bite. The days we felt rich, we would buy heavenly greasy noodles from the school canteen and share among us.
Recently, I had this craving for homemade noodles. As I searched the stocked shelves, I came across this red packet which instantly reminded me of school days and tiffin boxes. There was no question of not making them. But just to compensate for all the empty carbs, my fridge foraging led me to find lots of greens!

Ingredients
1 packet noodles (Use any sort – glass/rice/wheat/flour/egg)
1 egg (whisked)
1 carrot (julienne)
1 onion (sliced)
2 cloves garlic (smashed)
1 inch ginger (sliced)
1 capsicum (chopped fine)
1 bok choy (shredded)
3 button mushrooms (chopped)
1 small broccoli (chopped)
2 tsp sesame oil
1 tbs dark soy
1 tbs chilly vinegar
1 tbs oyster sauce
Salt to taste

Favourite from the school days in Calcutta. Pix credit: Barnik Bardhan

Favourite from the school days in Calcutta.
Pix credit: Barnik Bardhan

– Cook the noodles according to packet instructions. Drain and keep aside. Toss with a bit of oil to keep from sticking
– Heat 1 tsp sesame oil. Cook the egg tossing it about in the wok. When done, take out of wok and shred into small pieces
– Heat the remaining oil. Add the onion, ginger and garlic. Saute till fragrant
– Add the carrot, capsicum, mushrooms and bok choy.
– When the vegetables are slightly soft , coated well with the oil, add the vinegar, soy and oyster sauce.
– At last, add the shredded egg.
– Mix well and serve hot

A long view!

A long view!

Delicious dinner

Delicious dinner

PS: Best accompanied with a book, eating in bed!

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2 thoughts on “Nostalgic Egg and Vegetable Noodles

  1. great blog to know about food. keep writing. http://www.sangeetasbuzz.com

    Like

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