• 1 packet noodles
• 2 onions
• 3-4 tomatoes, chopped
• 4 teaspoons coriander leaves, chopped
• 1 ginger, chopped• 4-5 chopped green chili
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon oil
• Boil the noodles as directed on the pack.
• Drain them in a strainer and wash with cold water. Keep aside.
• Heat oil in a non-stick pan and fry garlic, ginger, green chilies and onions until they are golden.
• Add tomatoes along with salt and garam masala powder.
• Cook till tomatoes are tender.
• Add the noodles and stir well.
• 1 pack noodles
• 1/3 cup soy sauce
• 5 tablespoons sesame oil
• 1 clove garlic, minced
• 1/3 cup brown sugar
• 1 1/2 tablespoons apple cider vinegar
• 12 ounces skirt steak, sliced 1/4 inch thick against the grain
• 1 yellow onion, cut into 1/4-inch wedges
• Kosher salt
• 10 ounces mushrooms, stems removed
• 1 cup shredded carrots
• Soak the noodles in warm water to soften, for 5 to 10 minutes, then drain and snip into pieces with kitchen shears.
• Meanwhile, combine soy sauce, 3 tablespoons sesame oil, garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat.
• Add the onion and 1 teaspoon salt and stir-fry for 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl.
• Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry for 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry for 1 minute; add 1/3 cup water and cook until the noodles are just tender, for 3 minutes.
• Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the remaining soy sauce mixture and cook, stirring, for 1 minute. Add remaining beef and toss.