The ultimate bowl of hot veg noodles
To prepare it, you need your choice of green leafy veggies, sweet corn, mushrooms, tofu or paneer, dry veg noodles, veg stock, soy sauce and sesame oil. Now blanch the leafy vegetables, mushrooms and corn and keep aside. Boil the noodles, strain and keep aside. Take the hot stock in a bowl and add soy sauce, sesame oil, salt and white pepper according to taste. To this, add the boiled noodles, blanched veggies, mushroom and corn, grilled paneer or tofu and serve hot. If you are a garlic lover, you can sprinkle some fried garlic on top and enjoy the flavour.
Brothy noodles with keema and veggies
For this dish, it’s important to get good stock for the broth. It has to be strong and not watery. Boil bony chicken with a lot of onion, garlic, ginger, salt and pepper long enough to get a nice, delicious stock. Now add noodles, vegetables and keema to the stock. You can add chillies to make it spicy.
n Don’t boil large portions of noodles at one time. The
strands need room to get cooked properly
n Don’t boil each portion for more than two minutes
n Strain the noodles, put in cold water and boil again
n Strain a second time, apply oil to the
noodles and let it air dry
n Chinese noodles should always be cooked on high flame
n While an iron wok is preferable, a
non-stick frying pan is also fine
n Say a big no to MSG and added colours
Hakka chilli garlic mixed noodles
Blanch the dry egg noodles and set aside. Heat oil in the wok or frying pan and add chopped garlic, chilli flakes, sauce and shredded chicken legs and fry on high flame for a few minutes. Now add some small shrimps or prawns and fry till they become pink. To this, add some onion and capsicum slices, sauté them and add the beaten egg. Finally, add salt to taste, sugar, soy sauce, white pepper powder and the blanched noodles. Toss the mixture well. Garnish with spring onions and some fried garlic and enjoy it hot.
Spicy homestyle egg chicken noodles
A readymade pack of thin noodles should be good for this preparation. Boil, strain and dry it. Pour a little oil on a non-stick pan. Stir fry capsicum, carrots, cabbage and onions and keep aside. Fry boneless chicken breast pieces with an egg coating and keep aside. Now, scramble two eggs and add the fried veggies and noodles. Add chilies according to taste. Add the chicken to the mix. Finally, add red chilli sauce, tomato sauce, soy sauce and black pepper and enjoy!
— Inputs by
Chef Doma Wang,
Chef Dalia De and
Chef Chandan Patra