The boy is now at the age where he will do as told without hesitating too much. My current hobby is to get him to come over and kiss mummy and he will do that in a very excited and happy manner, sometimes giving a loud ‘muack’ just to show he could do it well. On some occasions, when he is in a particularly happy mood, I even get rewarded with another one on the other cheek. This boy is such a teaser.
Let’s see what happens one year down the road. I better do it now or I’ll never a chance to do so soon.
Well, coming back to this recipe. Upma originates from South India. It is a kind of porridge made from course rice flour or semolina and which is cooked with the various spices to give it a uniqely spiced and thick porridge, usually served as a brunch or snack. This Upma Noodle Stir-fry uses the same ingredients to cook the noodles to give it a similar flavour – slightly spiced, with a uniquely South Indian flavour. The tastes aren’t too strong so it doesn’t overwhelm the palette which makes it a nice stir-fry even for those who aren’t that big a fan of Indian spices.
- Oil: 3 tbsp
- Mustard seed: 1/2 tsp
- Red onion: 1, diced
- Red chilli (optional): 2, sliced
- Curry leave: leaves from 3 sprigs
- Ginger: 1 tsp, minced
- Cauliflower: 1, cut into florets
- Cherry tomato: 10, halved
- Water: 300ml
- Salt: 2 tsp
- Instant noodles: 2 packs, cooked
- Coriander: 1 stalk, finely chopped
- Heat oil in wok.
- Fry mustard seeds till fragrant.
- Add onions, chillies, curry leaves and ginger. Saute till fragrant.
- Add cauliflower, cherry tomatoes, water and salt. Bring water to a boil, then simmer for 5min covered with lid.
- Add noodles. Cook for 1min.
- Garnish with coriander to serve.
This recipe was kindly adapted from a random online recipe for Upma Noodles. Instead of rice vermicelli and mixed vegetables, I used yellow noodles and fresh vegetables such as cauliflowers and tomatoes. You can also use mixed vegetables and yellow noodles too to cook this dish depending on your preferences.