Tomato based Rice Noodles:

Well, I don’t owe an explanation to anyone…but still, I had had a terrible time for the past several months. Had to go through rough time of my life. Besides, kept traveling like a maniac. Had some health issues plus family crisis, and what not! I can’t say, everything is back to normal, now…but I slowly got adjusted to the situation.

And for your information….I also got migrated to this lil place called Wallace in North Carolina from Oxford, Mississippi. Once again a true country side living atmosphere…with zero people around:( Its so tiny…that there is practically nothing to do in the downtown! Moreover…looks like, am the only foreigner here!

The good thing is…the community am living in is so amazing. River Landing – its like a paradise…with vineyards and winery. Will venture out eventually and update you all. People are very friendly, here…I like that:) Am bit strengthened too, now…so, started cooking a bit these days. Here you go, my recent creation…

Ingredients:

Rice noodles 1 pack, cooked as per directions
Green chili 1, finely chopped
Onion 1 small, finely chopped
Ginger-garlic paste 1 spoon
Tomatoes 3-4 large, crushed
Salt to taste
Turmeric 1 pinch
Chili powder 1 teaspoon
Ghee 1 table spoon
Fennel seeds 1 teaspoon
Cilantro leaves few to garnish.

Method:

In a wide wok, melt ghee. Add spices and followed by chilies, ginger-garlic and onions. Fry real good.

Then, add tomato juice, salt, turmeric and chili powder. Once the oil shows up on the sides…stir-in the rice noodles. Stir-fry over high briefly and remove from heat.

Serve warm as a breakfast or dinner.