Preparation Time: 20 mins
Cooking Time: 20-25 mins
300 gms Pad Thai or Flat Rice Noodles
Red, green and yellow bell pepper – 1 each
100 gms spinach (You can also use bok choy if available)
6-7 baby corns – cut in medium sized round pieces
250 gms mushrooms – washed and cut into half, stems removed
1 tsp ginger – finely chopped
1 tsp garlic – finely chopped
Spring onion whites – half a cup
Spring onion greens – for garnish
2 tbsp black soy sauce
2 tbsp red chilli sauce
1 tsp red chilli flakes
1 tbsp white vinegar
1 tsp black pepper powder
3 tbsp vegetable oil
2 tbsp corn flour – make a paste with a little water
600-700 ml water
Take a big pan and soften the noodles by adding warm water to it. Let them rest for 15 minutes or more till they become slightly soft and then drain out the water (make sure to remove them from water when they are still firm). The time taken to soften the noodles varies from brand to brand, so it is advisable to read the instructions on the pack
Boil some water in a pan and blanch baby corns for 3-4 minutes. Remove from water and keep aside
In the same pan, add some vegan butter or oil, and saute mushrooms till they become slightly brown. Do not overcook
Next, take a wok and add 3 tbsp oil. When the oil gets heated, add ginger and garlic, and saute till the raw aroma goes away.
Now add spring onion whites and saute a little.
Add bell peppers and saute them till they become slightly soft. Do not overcook.
Now add spinach and saute till it becomes soft.
Combine all vegetables in the wok and saute a little. Add sauces, vinegar, pepper powder and chilli flakes.
Add water to the mixture and give it a boil. After the water starts boiling, add corn flour paste to make the mixture slightly thick. Corn flour is optional and you can skip it if you want a soup with watery consistency
Now add noodles and mix everything well. Garnish with spring onion greens and red chilli flakes