Noodles Bolognese
  • 150 Gms of ground/shreaded beef or chicken
  • 2 medium onions, chopped in cubes
  • 1 medium eggplant/brinjal, peeled and cut in cubes
  • 4 cloves of garlic, chopped
  • 1 medium carrot, peeled and grated or chopped finely
  • 1 small red pepper/ red colored capsicum, de-seeded and chopped
  • 2 Tbsp. tomato paste/ tomato sauce (low salt)
  • ¼ tsp. black pepper
  • 2 Tbsp. canola oil /vegetable oil
  • 4 cups water
  • 4 tsp. cornstarch /corn flour for thickening
  • 2 Tbsp. olive oil
  • 10 oz. Rice noodles
Bolognese Sauce
  1. In a deep skillet, sauté onions in oil until soft.
  2. Add the beef and brown for 1-2 minutes while stirring.
  3. Mix the eggplant and continue to stir for an additional 1-2 minutes.
  4. Add the remainder of the ingredients, except for the cornstarch and olive oil.
  5. Bring to a boil, lower the fire and cook covered on medium flame for 20 minutes, stirring occasionally and checking that it is not burning.
  6. Mix the cornstarch in ¼ cup of cold water, add to the skillet while stirring. Bring to a boil again for ½ a minute and remove from the fire.
Rice Noodles
  1. Soak the noodles in a large amount of boiling water, taken off the fire for 10 minutes, or cook in boiling water for 2 minutes.
Final Mixup
  1. Rinse and mix with sauce mixture.
  2. Add the olive oil, mix and serve.
Here beef is mentioned for the originality of the recipe. You can use chicken or meat of your choice
Recipe by Yummy Recipes at