Tawa Noodles with Banana Stem/Vazhaithandu Noodles

Noodles, this word itself makes my kids happy, almost like pasta they just love noodles. Needless to say, my pantry will always have egg noodles as they are seriously very easy to dish out. As i told earlier, am in living in China town obviously noodles are very much cheaper than pastas, however i try to make atleast twice a month noodles to serve especially for dinner. Yes we dont eat noodles or any other breakfast dishes for our breakfast as i dont have enough time to make breakfast dishes. Most of our breakfast goes for cereals and bread toast, since they are easy and filling breakfast we dont hesitate a second to fill our tummy with them. Obviously breakfast dishes took a back seat and i make them often for our dinner to enjoy happily without hurry. Noodles are simple to make if you have all the ingredients in your pantry or in your fridge.

I have tried my hands in making a simple, though a delicious and super healthy tawa noodles recently using Banana stem aka Vazhaithandu, yes you read it rite. I love to include this banana stem in most of our dishes, though sometimes its really hard to feed everyone at home easily, hence i opted to feed this incredible stem this way by adding in their favourite noodles. This noodles was a big hit and none noticed the addition of the banana stem as they turned out crunchy after sauteeing. Everyone at home enjoyed this noodles happily with loads of vegetables as noodles are my kids favourite dish. Now i know how to feed them easily with healthy stuffs in their meal. Am running this week's blogging marathon with 'Make in Tawa' as theme, hence am posting this tawa noodles which calls for quick and easy cooking process.

3cups Cooked noodles
1cup Mixed veggies (sliced lengthwise)
1cup Tender Banana stem (cleaned & sliced lengthwise)
1no Onion (sliced)
2nos Green chillies (slit opened)
1tsp Ginger garlic paste
1no Tomato (chopped)
1/2tsp Garam masala powder
Few coriander leaves
2nos Bayleaves
1tsp Fennel seeds
Oil
Salt

Heat enough oil, fry the bay leaves and fennel seeds until they turns brown.

Sauté the onions, slit opened green chillies until the onions turns transculent, add the ginger garlic paste, chopped tomatoes, cook until the tomatoes turns mushy.

Add the veggies, sliced banana stem and sauté with enough salt until they get half cooked (dont over cook, veggies should be crunchy).

Add immediately the garam masala powder and cook until everything get well mixed.

Finally add the cooked noodles, toss everything well until the noodles gets well coated with the spices.

Put off the stove, garnish with chopped coriander leaves.

Enjoy hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70