Salad 1

Thai Green Curry Bee Hoon (Dry Version)

WISH YOU ALL  A VERY HAPPY NEW YEAR!!!!!!!!!!!!!!!

Hope you all had a good start this new year!! Start this new year on a positive and healthy note.

We have been feasting heavily since the last few days.Wanted to start this new year with some fusion recipe from my part of the world.Kids wanted to have bee hoon.

My Contribution for our #73rd #Foodiemonday  #Bloghop theme #Newyear is this quick one pot meal Thai Green Curry Bee Hoon.

Presenting a yummy and easy Fusion recipe.

Recipe for Thai Green Curry Been Hoon

Ingredients:

1 Packet of Rice Vermicelli (Organic)

1 Cup Broccoli florets

1 Cup roughly chopped Baby Spinach

3 Tbsp Green Thai Curry Paste(I have used store bought paste)

2 Tbsp Broad Bean and Chilli Paste

Salt to taste

1 Cup Button Mushrooms

1/2 Cup Soya chunks

2 Tsp Rice Vinegar

Method:

Place the vermicelli in hot boiling water for about 15 mins and switch off the flame. Keep the lid closed for about 10 mins. Drain the hot water and place the vermicelli under cold running water for 2 -3 mins .By doing this ,vermicelli will not stick to each other like a lump.

Soak soya chunks in water for about 20 mins.

Blanch  Broccoli florets and baby spinach and keep it side.

Heat 2 tsp oil in  wok. Add green thai curry paste and saute for few seconds till the oil is separate. Add button mushrooms and saute till it blends well with the curry paste. Add blanched veggies, soya chunks and vermicelli and mix well.Add salt to taste. After 5 mins add the bean paste and vinegar and mix well. Keep it on medium flame for about 5 mins and mix well again. Switch off the flame . Garnish with cherry tomato .Serve hot with freshly chopped red chillies in Soya sauce or Soya bean paste.

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Enjoy!!!!!!!!!!!!

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Salad 1

NOODLE TACOS(FUSION RECIPE)

 

Fusion recipes are always exciting as you get to experiment with different cuisines from around the world. I feel variety is the spice of life.Fusion Cuisines are not categorized according to any one particular  style and have played a vital part in innovation of new recipes.

Our theme for #68th #Foodiemonday #Bloghop theme is #Fusionrecipes. My contribution is a fusion of Mexican ,Chinese,Thai and Indian flavours that will leave you craving for more. My kids loved these yummy Tacos bursting with chinese and Indian flavors.

Recipe for Noodle Tacos:

Ingredients:

2 Pkts Maggie Noodles (cook as per instructions)

4 Multigrain Tortillas

1 Medium Green bell Pepper cut length wise

1 Medium Carrot grated

1/4 Green Cabbage shredded

4 Green Chillis

1.5 Table Spoon Chings Chilli Sauce

1/2 Tsp Dynamite Chilli Sauce

1/2 Tsp Sriracha Sauce

2 Sachets Maggie Masala

1/4 Tsp Rice Vinegar

1/2 Cup finely chopped Spring Onions

1 Tsp Oil

Method:

Cook Noodles as per instructions on the packet. Heat a wok. Add oil. Once the oil is hot add half of the veggies (except green chillies)and toss on high flame to retain the crunchiness. Add all the sauces ,rice vinegar  and mix well.Add the maggie masala and mix well.Once the masala blends well with the veggies add the boiled noodles and mix well. Keep it on medium flame for 5 mins and switch off the flame.

Take a small pan. Add a few drops of oil and shallow fry the green chilles with some salt.

Slightly warm the multigrain tortillas. Place the tortilla on a plate. Add some shredded cabbage and carrots.Place 2 Tbsp of noodle mix. Garnish with some spring onions and shallow fried green chilli.Add more chilli sauce if you want and serve .

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Enjoy these yummy Noodle Tacos!!!!!!!!!