To begin making the Vegetarian Chinese Sizzler With Noodles & Momos Recipe, we will make all the individual dishes first and keep them ready

Follow Cabbage Kimchi Recipe to make the Kimchi to be served at the side

Kimchi takes a day or two to ferment and get maximum flavour and benefits so you can make it ahead and store it in the fridge

Cook the green beans in the pressure cooker along with 2 tablespoons water and a pinch of salt to taste

After two whistles turn off the heat and release the pressure immediately to get green cooked beans and keep them aside

Follow How to Cook Vegetables in a Pressure Cooker

*To make the Veg Hakka Noodles:First cook the noodles according the instructions in the package

Into hot boiling water, break the noodles into the water and allow it to soften and cook

This will take about 3 to 4 minutes

Once the noodles have softened, turn off the heat and drain the water

Cool the noodles immediately by running it under cold water

This stops the cooking process and prevents the noodles from getting too soft and soggy

Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside

Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened

Once done add the capsicum, carrots, beans, cabbage, spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture

Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness

You can even cover the vegetables and cook the vegetables for three minutes

Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes

Once done stir in the cooked noodles and mix well to combine

Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl

Keep aside

* To make the Vegetable Momos:We will first knead the dough for the Vegetarian Momos cover

Method to make the momo cover

Add the flour into a large mixing bowl

Add a little water at a time and knead to make a smooth dough

Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic

The dough should not be sticky

Cover the dough and keep it aside for half an hour

Method to make the filling for the momo You can use a turbo chop to chop all your vegetables individually or you can even finely chop them up

Once done combine all the chopped vegetables in a bowl

Check, the salt levels and add the oil to it as well

Mix well to combine

Our next step is to fill and shape the momosDivide the dough into small lemon size portions

Keep the dough covered with a muslin cloth

Dust the dough in flour and roll out into a circle of 2 to 3 inch diameter

Do not roll too thick, as the filling will push itself out and tear when steamed

Place a small spoon of filling in the centre of the rolled circle

Wet the edges with little water to help seal the momos

Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side

By doing this, the half moon shaped momos will have a frilled look

Proceed the similar way with the remaining dough

You can experiment with different shapes and sizes that you like

All it takes is some time and practice

As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out

While you are shaping the momos, keep a steamer with water boiling

Grease the steamer pan with some oil to prevent the momos from sticking

Place the shaped vegetarian momos on the greased steamer pan

So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin

The skin will begin to shine

As soon as you notice this, turn off the heat

Transfer the Vegetarian Momos from the steamer into a serving platter and keep aside

*For Sesame Seeds Grilled TofuPat dry the tofu and keep on absorbent paper and keep something heavy on the top to drain away all the water

For about half and hour

Cut it lengthwise into 1 inch by 1 inch rectangles

Into a preheated pan add oil

Once the oil is hot add the garlic and saute for a few seconds

After a few seconds add the spring onions, sesame seeds and the tofu and grill on high heat till it turns light golden brown on each side

Add the sweet chilli sauce, the sriracha sauce, salt to taste and saute for a few more seconds till the tofu is coated well with the sauce and the sesame seeds

Turn off the heat and keep aside

*To assemble the Vegetarian Chinese SizzlerEnsure that your cast iron plate is well seasoned, by coating your cast iron plate with vegetable oil and placing it on heat for about 10 minutes

Keep greasing it with oil and wiping out any rust, until you get a clean cast iron

Place the iron plate on the stove on high flame

Heat it for 15 minutes

It should be sizzling hot

While on the hot flame; place the vegetarian momos on one side of the sizzler plate

Keep the kimchi next to the momos

Place a big spoonful of noodles towards the opposite side of the momos

Then add the beans in a corner

Put the grilled tofu in the center and the kimchi as well

Pour the red chilli sauce on top of the Vegetarian Chinese Sizzler and serve immediately

Serve Vegetarian Chinese Sizzler With Noodles & Momos Recipe with Chinese Darsaan Recipe With Ice Cream for a amazing meal