Author Notes
My recipe is a savory noodle dish with an Indian twist! —Patti Devi
Ingredients
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1 box
Macaroni Elbow noodles
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2 cups
grated carrots
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2 cups
shredded cabbage
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1 tablespoon
cumin seeds
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1 1/2 tablespoons
ginger paste
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1 cup
sour cream
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1/2 teaspoon
tumeric powder
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2
roma tomatoes diced
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3 tablespoons
olive oil
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2 tablespoons
salt or to taste
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2
slit green Thai chillies
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1
large onion diced
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1
small container of grape tomatoes halved
Directions
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Boil macaroni noodles and keep to side.
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Crank stove up to medium high heat. Add 3 tablespoons of oil to wok. When oil is hot, add cumin seeds. When you get the aroma of the cumin seeds, add the onions.
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Halfway through frying the onions, add the green chillies. Fry everything till golden brown. Next, add the ginger paste. Fry for about 5-7 seconds making sure not to burn the ginger otherwise it will make the dish bitter.
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Add shredded carrots. Fry for about 5 minutes and then add shredded cabbage. Fry the cabbage halfway but make sure to leave it a bit crunchy for the fresh aspect.
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Add diced tomatoes, tumeric powder and salt, Cook until the tomatoes are completely cooked down.
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After the tomatoes have cooked down, add the cooked macaroni noodles. Combine everything thoroughly and then add the sour cream and combine again with heat for about a minute then turn stove off.
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Garnish with grape tomatoes and serve as an entree or as a side accompaniment to another entree. Delicious dish with an Indian, spicy flare. It is bound to please anyone's palate! Best when eaten hot!
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