Vegetarian Chinese Sizzler With Noodles & Momos Recipe

Embark on a culinary adventure with this delightful Vegetarian Chinese Sizzler With Noodles & Momos, a vibrant dish that beautifully showcases the flavors of Chinese cuisine while keeping things vegetarian. The dish features a mix of succulent momos, flavorful Hakka noodles, and an assortment of grilled vegetables, all brought together for a sizzling presentation. Perfect for dinner gatherings or a special family meal, this recipe combines various textures and flavors that will tantalize your taste buds. Below, you’ll find everything you need to know to create this delightful dish, presented with clarity and precision.

Ingredients

For the Veg Hakka Noodles

For the Momos

For the Filling

Nutritional Information (Per Serving)

Preparation Time

• Preparation Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Servings: 3

Instructions

Step 1: Prepare the Cabbage Kimchi

Begin your culinary journey by preparing the Cabbage Kimchi, which adds a tangy contrast to the sizzler. Note that kimchi benefits from a day or two of fermentation, so it’s best to prepare it in advance. Store the kimchi in the refrigerator to allow it to develop its flavors.

Step 2: Cook the Green Beans

In a pressure cooker, cook the green beans with 2 tablespoons of water and a pinch of salt. After two whistles, turn off the heat and release the pressure immediately. This method ensures the beans retain their vibrant green color and crispness. Set the cooked beans aside for later use.

Step 3: Make the Veg Hakka Noodles

1. Cooking the Noodles:
   Bring a pot of water to a rolling boil. Break the Veg Hakka noodles into the boiling water and allow them to cook for 3 to 4 minutes, or until they soften. Once cooked, drain the water and immediately rinse the noodles under cold water to stop the cooking process. This step prevents the noodles from becoming too soft or sticky. Toss the cooled noodles with a tablespoon of oil to prevent sticking.

2. Sautéing the Vegetables:
   In a large frying pan, heat a tablespoon of sunflower oil over high heat. Add the sliced onions and ginger, sautéing until the onions soften. Next, incorporate the green bell pepper, carrots, green beans, cabbage, spring onions, salt, and black pepper powder. Sauté on high heat until the vegetables are crisp yet tender, stirring frequently to maintain their vibrant color. Optionally, you can cover the pan for three minutes to enhance the cooking process.

3. Finishing the Noodles:
   Once the vegetables are ready, stir in the soy sauce, red chilli sauce, and chilli vinegar. Cook for an additional two minutes before adding the prepared noodles, mixing everything well to combine. Remove from heat and transfer the noodles to a serving bowl.

Step 4: Prepare the Vegetable Momos

1. Making the Dough:
   In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add water while kneading until a smooth dough forms. Knead for about 5 minutes to achieve a smooth and elastic consistency. Cover the dough and let it rest for half an hour.

2. Preparing the Filling:
   While the dough rests, finely chop all the vegetables needed for the filling. In a mixing bowl, combine the chopped vegetables with salt and a drizzle of oil. Mix well to combine.

3. Shaping the Momos:
   Divide the rested dough into small lemon-sized portions. Dust each portion with flour and roll it out into thin circles, approximately 2 to 3 inches in diameter. Place a small spoonful of the vegetable filling in the center of each circle. Wet the edges with a bit of water and pinch them together to seal the momos, creating a frilled appearance. Repeat the process with the remaining dough and filling, placing shaped momos on a greased platter covered with a damp cloth to prevent drying.

4. Steaming the Momos:
   Prepare a steamer with boiling water, ensuring the steamer pan is greased to prevent sticking. Steam the momos for 5 to 7 minutes until they develop a glossy sheen. Once done, transfer the momos to a serving platter and set aside.

Step 5: Prepare the Sesame Seeds Grilled Tofu

1. Preparing the Tofu:
   Pat the tofu dry with absorbent paper and place something heavy on top for about half an hour to drain excess moisture. Once drained, cut the tofu into 1-inch by 1-inch rectangles.

2. Grilling the Tofu:
   In a preheated pan, add oil and sauté the minced garlic for a few seconds. Next, add the tofu pieces, spring onions, and sesame seeds, grilling them over high heat until golden brown on each side. Add the sweet chilli sauce, sriracha sauce, and salt, mixing to coat the tofu evenly. Turn off the heat and set the tofu aside.

Step 6: Assemble the Vegetarian Chinese Sizzler

To create the stunning presentation of your sizzler:

1. Ensure your cast iron plate is well seasoned by applying vegetable oil and heating it for approximately 10 minutes on high flame.
2. Once sizzling hot, carefully place the vegetarian momos on one side of the plate and keep the kimchi nearby.
3. Spoon a generous portion of Hakka noodles onto the opposite side of the momos. Add the cooked green beans in one corner.
4. Finally, arrange the grilled tofu in the center, ensuring a vibrant display. Drizzle the red chilli sauce over the entire assembly.

Step 7: Serve

Serve the Vegetarian Chinese Sizzler With Noodles & Momos immediately while it’s still sizzling, accompanied by the tangy cabbage kimchi. For an exquisite finishing touch, pair it with the Chinese Darsaan Recipe With Ice Cream for a delightful meal that will leave a lasting impression.

Enjoy your flavorful journey through this vibrant dish that celebrates the essence of vegetarian Chinese cuisine!