“Boiled Egg with Vegetable Fusilli (Pasta)” … just before lock down I had bought a huge packet of these spiral shaped pasta but somehow in the midst of all the issues I completely forgot about it and came to my notice today … after having feast meals decided it was time to add in some zing into food, not very good at preparing Italian dish but I love noodles and pastas ... so here is today’s lunch must say it was indeed Yummilicious …
** I had bought these spiral shaped pastas somewhere in the month of February but then could not prepare them and towards the end of March it was lock down after which somewhere in the month of May I managed to buy cheese but within a day for my fridge stopped working so I gave it away so that at least someone would use it. And then one thing let to another and I completely forgot about this packet that stayed in the back shelf only to be retried a few days back when I wanted to clear somethings. Sigh, now my back ache was not allowing me to venture into trying something new as I needed to research a bit to prepare them as I am new to Italian dishes except for noodles. So just went ahead and prepared them exactly the way I prepared Hakka noodles and it turned out great. I will share the link to the noodles at the bottom of this recipe, you can check out on that recipe too. I will definitely try out new recipes with cheese and any other way that appeals to me, so do keep a keen eye on my blog for more recipes. Till then enjoy this one, it tasted superb and was easy to prepare.
** Here is my simple recipe for “Boiled Egg with Vegetable Fusilli (Pasta)” … the recipe is the same as that of Vegetable Hakka Noodles except that, here I have used the spiral shaped pasta ….
** Hard Boil required No. of Eggs, shell them and keep them ready aside. Addition of eggs is a matter of choice and if you do not want to add them you leave it out and prepare the rest.
** Preparing the Fusilli (Pasta) : Boil about 2 liters of water and when it comes to boiling point add in about 200-250 gms of Fusilli/ Spiral shaped Pasta and stir once, let it come to boiling point again, once it does, let cook for a few minutes say about 3-4 minutes, it turns a bit soft, then remove from fire, add in a teaspoon of oil, mix well and keep it aside covered for 5-10 minutes. Keep checking in between to avoid the noodles getting mushy, It should be just done, soft and slightly transparent, takes about 5-7 minutes. Now drain off the excess water by putting it into a colander. Rinse under running water well till the cooked noodles are completely cooled. Keep it aside allowing all water to getting drained off properly, keep this ready aside.
** Peel of the skin of one large sized "Carrot/ Gajjar" and cut them into 3 inch sized strips. Also wash and cut the green "Capsicum/ Donne Mirsanga/ Simla Mirchi" into strips of the same length. Similarly also do so with "Cabbage". All three veggies should be cut into thin strips of same size and kept ready. Peel off the skin of one large sized "Onion/ Piyavu/ Kanda" and slice them lengthwise as thinly as possible. Peel off the skin of 3-4 large sized "Garlic/ Losun/ Lehsun" cloves and finely chop them. Keep all of these ready before you begin to prepare the Noodles.
** In a thick bottomed wide mouthed thick bottomed kadai add in 2-3 tblsp of Oil/Tel and bring to smoking point heat. Now add in the finely chopped garlic and fry for a minute, immediately add in the sliced onions and continue frying for another 2-3 minutes. The onions should just be stir fried and should not change in colour. Now add in all the three veggies ie, carrot, capsicum and cabbage and stir fry on high heat for 3-4 minutes.
** Note : All frying should be done on high heat, this is done so to trap the water in the veggies or else the crispiness of the same gets lost. But in doing so care should be taken to see that the veggies do not get burnt. This tip was shared by worldwide famous chef. Sanjeev Kapoor ji.
** Now lower the heat to minimum, cover with a lid and let the veggies cook for 2-3 minutes, stirring once or twice in between. Now add in the prepared and kept aside fusilli (pasta), 1 tblsp of soya sauce, 2-3 tblsp of red chilliy sauce, 1 tsp of pepper powder and salt to taste (Optional). Mix well on medium heat till it is equally and well heated from within, say atleast for 5 minutes. Do not add in any water at any point. Finally add in the hard boiled eggs cut into halves and toss a bit or you can just spice the egss and serve it along too.
** “Boiled Egg with Vegetable Fusilli (Pasta)” is done and is ready to be served. Always serve it piping hot right from the kadai to plate. Tastes awesome when served for dinner or when children come home hungry from playing out in hot sun or from school too. It is holidays now and children love pastas, noodles, spring rolls, pizzas etc., this time instead of giving them instant noodles which is actually not very healthy, serve them these to which you have added on plenty of veggies, that way it turns out a healthier option and also the best way to make them eat the same.
** Note : Addition of Salt is individual choice. I do not add as I believe in cutting off salt as much as possible which is not good for health. Here addition of the sauces ensures that enough of salt is added as these sauces have high content of salt in them. In case you wish to add as per the taste of your family do check in and add only that much how much is necessary.
** Note : I have neither added Aji-no-moto or vinegar as somehow I do not like them and I find that there is no much change in taste too if they are excluded. Some do add in a pinch of sugar, which again I have not added. White pepper powder is added on preferably to Chinese or Italian dishes instead of black, I did not have any, also the addition of soya sauce makes it darker shaded, so also when black pepper powder is added.
** Note : You can increase the amount of red chilly sauce if desired depending upon your family spice level tolerance. If not you can also add on some red chilly powder or paprika powder too. The choice is exclusively yours. I somehow, prefer to be keep it simple and I have found the taste to be same as that of which is served in the restaurants.
** Note : Instant noodles, pastas are OK if consumed once in a while and do not make the habit of the same. Instant noodles are really not that good for health though we all love to eat them when we are hungry and short of time. A little bit of planning when done ensures you serve a healthier meal to your family. You can always prepare Hakka Noodles with plenty of veggies of your choice and serve it during dinner as it hardly takes time to cook while it ensures that your children eat healthy veggies.
** The recipe is exactly the same as Vegetable Hakka Noodles without any changes made except for the addition of fusilli in place of noodles, however, I am sharing the link to the noodles too below, you can just browse through the same too …
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Thanks.