This is a great new recipe to try. If you are someone who makes a lot of Chinese food I would recommend getting the Soya sauces I have listed in the notes. This is what is used in restaurants, which is why the flavour is so different. Also these are made from soy while the cheaper versions are mostly caramel colour.
Ensure you check the Notes at the end.
Serves 5 to 6
- 1 packet raw noodles (400- 450 gms)
- 1 small bunch of spinach (after blanching should be 1/2 cup )
- 1/2 green big bell pepper (capsicum) cut in pieces
- 3-4 green chillies (can be adjusted according to personal choice )
- 2 tbsp of chopped coriander leaves
- 1/2 cup chopped spring onions for the sauce
- ½ cup small chopped spring onions for the noodles
- 3-4 tbsp chopped garlic
- 1 tbsp of oil
- 2 tbsp sesame oil
- 2 tbsp oyster sauce (optional)
- 1/2 tsp dark soya sauce
- 2 tbsp light soya sauce
- 1 - 1 1/2 tsp sugar
- Salt to taste
- Boil /cook the noodles as per instructions on the packet ,and keep aside .
- Wash the spinach and blanch it and keep it aside
- To blanch the spinach, put the spinach in a pan ,cover it with a lid and cook on low flame for a few minutes, then mix or flip the spinach to cook the other side.
- Once the spinach stem is soft and the colour is still fresh it is ready. Switch off the flame and keep aside to cool.
For the Jade Sauce
Put the following into a mixer grinder and grind to a fine paste : green bell pepper, green chillies, chopped coriander leaves, chopped spring onions and the blanched cooled spinach.
Make the noodles
- In a wok/ kadhai warm the oil for about 30 secs on low flame.
- Add in the chopped garlic and stir fry on medium flame till it changes colour slightly
- Immediately add in the Jade Sauce
- Stir fry for few minutes so that the paste takes on the flavour of the garlic and cooks through
- In a bowl mix together the sesame oil, oyster sauce, dark soya sauce, light soya sauce and the sugar.
- Add this to the Jade Sauce
- Next add salt to taste keeping in mind that the sauces have salt (check notes)
- Stir fry for 30-40 seconds
- Next add the boiled noodles to the wok
- Mix the noodles in well with the Jade sauce taking care not to break the noodles
- Now add the remaining chopped spring onions
- Mix gently to incorporate
- Stir fry for few minutes on medium flame and check for salt.
- Adjust and serve hot
- Spring Onions : chop and use without the onion bulbs. These can be used in a different recipe.
- Dark Soya that I use : click here
- Light Soya that I use : click here
- Oyster Sauce I use – click here this is optional as this is non vegetarian
- Noodles : do not over cook the noodles as they will get mushy
- Sesame Oil : if you do not have this you can use a regular non flavoured oil.
- Salt : if you find the salt to be less, dissolve a little salt in a little water, then pour it into the noodles for it to mix in properly.