Asian Noodles with Vegetable Skewers
ready in 50 min.
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 small Chinese cabbage
- 1 medium Eggplant
- ⅔ cup Tofu
- 2 bunches scallions
- 6 small onions (peeled and quartered)
- 1 ½ cups button Mushrooms
- 1 cup all-purpose flour
- 1 tsp salt
- For Batter
- ½ cup Corn starch
- 1 tsp Baking powder
- 1 tsp Tandoori paste
- ¼ cup cold water
- 2 egg whites
- 6 cups vegetable oil
- 24 wooden Skewer
- 16 ozs asian noodles (glass or cellophane)
- For Chili Sauce
- 2 Tbsps red Chili paste (such as sambal oelek)
- 1 cup Rice wine vinegar
- 1 Tbsp Fish sauce
- 0.333 cup granulated sugar
- 1 Tbsp fresh garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 3 Tbsps Corn starch
- ¼ cup water
- ½ tsp crushed Red pepper flakes
- 2 scallions (finely chopped into rings)
Rinse all the vegetables and pat dry. Cut peppers in half and removed the seeds; cut into bite-size pieces. Cut cabbage, eggplant and tofu into cubes. Trim the scallions and cut into 2-inch lengths. Cut any large button mushrooms in half. Thread vegetables and tofu onto the wooden skewers, alternating between vegetables.
Combine the flour and salt and sift into a large pie plate or baking pan. Dredge the skewered vegetables through the flour, tapping off in excess flour.
In a small bowl, combine cornstarch, baking powder, and tandoori paste. Slowly add cold water, stirring constantly until mixture is smooth.
In a small glass or stainless steel bowl, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, mixing thoroughly. Add the remaining half, mixing to blend.
Heat the oil in a deep fryer or pot to 350º F. Dredge the skewered vegetables through the prepared batter and dip in the hot oil until vegetables are crispy and golden brown, about 3 minutes.
Drain on paper towels.
Break the noodles in half and fry in the oil for 1 to 2 minutes. Arrange noodles on a serving platter topped with skewered vegetables. Serve with chili sauce.
For Chili Sauce:
In a small saucepan, over low heat add the chili paste, rice vinegar, fish sauce, sugar, garlic, and ginger. Stir continuously until mixture achieves a syrupy consistency. about 5 to 8 minutes.
In a small bowl, mix the cornstarch and water together and add to the sauce. Stir well to blend and cook until sauce thickens again. Remove from heat. Stir in the red pepper flakes and green onion rings.
Set aside and allow to cool. Can be prepared ahead of time.