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Asian Noodles with Vegetable Skewers

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Asian Noodles with Vegetable Skewers
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
0
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Ingredients

for
6
Ingredients
1
1
1
1
1
medium Eggplant
cup
2 bunches
6
small onions (peeled and quartered)
1 ½ cups
button Mushrooms
1 cup
1 teaspoon
For Batter
½ cup
1 teaspoon
1 teaspoon
Tandoori paste
¼ cup
cold water
2
Also
6 cups
24
wooden Skewer
16 ounces
asian noodles (glass or cellophane)
For Chili Sauce
2 tablespoons
red Chili paste (such as sambal oelek)
1 cup
1 tablespoon
0.333 cup
granulated sugar
1 tablespoon
fresh garlic (minced)
1 teaspoon
fresh Ginger root (grated)
3 tablespoons
¼ cup
½ teaspoon
2
scallions (finely chopped into rings)

Preparation steps

1.
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.
2.
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.
3.
For Batter:
4.
In a small bowl, combine cornstarch, baking powder, and tandoori paste. Slowly add cold water, stirring constantly until mixture is smooth.
5.
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.
6.
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.
7.
Drain on paper towels.
8.
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.
9.
For Chili Sauce:
10.
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.
11.
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.
12.
Set aside and allow to cool. Can be prepared ahead of time.