Indo Chinese Vegetable Noodles / Schezwan Vegetable Noodles

Ingredients:

1 packet- Egg noodles

½ cup- Julienne Carrot

½ cup- Julienne Green bell pepper

½ cup- Cabbage

½ cup- Red bell pepper, small cubed

¼ cup- Green peas

½ tsp. Soya sauce

1 ½ tbsp. Schezwan sauce (adjust to taste)

½ tsp.  Brown sugar (optional)

½ tsp. Pepper powder

Salt to taste

1 ½ tbsp. Sesame oil or Peanut oil

¼ cup. Spring onion greens, finely chopped

For the Schezwan Sauce:

1 tsp. Light soy sauce

½ tsp. White pepper powder

2 tbsp. Tomato ketchup

1 tbsp. Dark soy sauce

½ tsp. Vinegar

1 tsp. Garlic powder

1 tsp. Red chili paste

Method:

1. Boil noodles as per package instructions. Drain & soak in cold water for a minute to prevent them from cooking further. Drain & mix with 1 tbsp. of oil to prevent them from sticking. Keep aside.

2. To prepare schezwan sauce, in a small bowl mix together light soy sauce, white pepper powder, tomato ketchup, dark soy sauce, vinegar, garlic powder and red chili paste.

3. Heat oil in a wok till piping hot, add the rest of the vegetables and toss them on high heat for 4 minutes.
4. Add salt, pepper powder, brown sugar and combine.

5. Add the schewan sauce and mix.

6. Add the drained noodles and combine well.
7. Toss the noodles and vegetables on high heat for a few seconds. Turn off heat.

8. Garnish with chopped spring onion greens and serve hot.

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Szechwan Chicken Noodles / Indo Chinese Chicken Noodles

Ingredients:

1 packet (12-14 oz) - Egg Noodles

½ lb- Chicken breasts, cooked

1 large- Onion, diced

4 cloves- Garlic, minced

1 tbsp. Ginger, minced

½ cup- Cabbage, shredded

1 cup- Carrots

½ cup- Beans

½ cup- Red and Green bell peppers

1- Egg

1 bunch- Green Onions/Scallions, chopped

Black pepper powder to taste

2 tbsp. Oil

Salt to taste

For the Sauce:

4 tbsp. Dark soy sauce

2 tbsp. Tomato ketchup

1 tbsp. Red chili sauce

1 tbsp. Chili garlic sauce

2 tsp. Vinegar

Method:

1. Boil the Egg noodles according to the instructions on the packet. Drain and rinse the noodles with cold water. Keep aside.

2. Beat the eggs with little salt and pepper and keep aside.

3. Heat oil in a wok and saute onions until translucent.

4. Add ginger, garlic and saute for 2 minutes, making sure not to burn it.

5. Add carrots, beans, bell peppers and cabbage to the wok. Stir fry on medium high heat for around 5 minutes till it almost cooked but crispy, season with salt and pepper.

6. Push the veggies to the sides of the wok and add the beaten egg. Allow the eggs to set and then scramble thoroughly.

7. Add in the cooked chicken pieces to the wok.

8. Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.

9. Add the noodles and spring onions, toss everything well for 4-5 minutes on medium high heat until the sauces have been absorbed by the noodles.

10. Remove from stove. Serve Immediately.

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Chicken Noodles

Ingredients:
400gm. Noodles
100gm. Chicken, boneless, cut in to small cubes

1 tbsp. Ginger, minced

1 tbsp. Garlic, minced
5 tbsp. Oil
½ cup- Green bell pepper

½ cup- Carrots
¼ cup- Cabbage
1 tbsp. Soya sauce

1 tsp. Vinegar
½ tsp. Pepper powder
Salt to taste

Spring onion for garnish

Method:

1. Bring to boil a large pot of water and add the noodles and cook according to instructions on the packet or boil until noodles reach desired texture. Once the noodles have cooked, remove and drain in a mesh bowl.

2. Heat 2 tbsp. oil in a wok and stir fry the green bell pepper, carrot and cabbage for about 2-3 minutes. Keep aside.
3. Heat remaining oil in a same wok; add ginger and garlic fry it to golden brown in color.

4. Then add chicken with little salt and pepper and fry it about 5 minutes.

5. Add soya sauce, vinegar and cook for about 2 minutes.

6. Add noodles, all stir-fried vegetables, sprinkle black pepper powder and salt. Mix thoroughly.

7. Garnish with spring onion and serve…………….

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Egg Noodles

Ingredients:

1 packet (12 oz) - Any noodles of your choice

1- Onion, thinly sliced

2- Carrot, julienne

1 cup- French beans, finely chopped

½ cup- Green bell pepper, julienne

2 tbsp. Oil

2 tbsp. Soy sauce

2 tsp. Chili garlic sauce

2- Eggs

Salt and pepper to taste

Spring Onion for garnish

Method:

1. Boil the noodles with a little salt according to the instructions on the packet, till it is almost cooked. Drain and allow it to cool.

2. Add a pinch of salt and pepper to the eggs and beat it well, keep it aside.

3. Heat oil in a pan or wok and add onions and saute till translucent.

4. Add carrots, green bell pepper and beans and stir fry on high heat for around 4-5 minutes till it almost cooked but crispy.

5. Push the veggies to the sides and make a hollow at the center of the pan and pour the beaten eggs. Scramble it well when the egg begins to set.

6. Season with salt and pepper.

7. Add soy sauce and chilly garlic sauce.

8. Stir in the cooked noodles and combine everything gently.

9. Toss the noodles on medium-high heat for another 2 minutes.

10. Garnish with spring onion and serve.

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Schezwan Noodles

Ingredients:

1 packet- Spaghetti/Noodles

1 tbsp. Oil

1 tbsp. Garlic, crushed

1 tbsp. Sesame oil

1 large- Onion, chopped

1 tbsp. Ginger, minced

Salt and pepper to taste

Spring onion to garnish

For the Schezwan Sauce:

1 tsp. Light soy sauce

½ tsp. White pepper powder

2 tbsp. Tomato ketchup

1 tbsp. Dark soy sauce

½ tsp. Vinegar

1 tsp. Garlic powder

1 tsp. Red chili paste

Method:

1. To prepare schezwan sauce, in a small bowl mix together light soy sauce, white pepper powder, tomato ketchup, dark soy sauce, vinegar, garlic powder and red chili paste.

2. Boil the water, add the noodles and 1 tbsp. oil to it, cook until they are done. Drain the water and keep it aside.

3. Heat sesame oil in a pan, add crushed ginger, garlic, onion and saute till it gets fried.

4. Add the noodles with the schezwan sauce which u have prepared and season with salt and pepper.

5. Toss the noodles well till it’s covered with all the sauces.

6. Garnish with spring onion and serve hot….

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American Chop Suey

Ingredients:

For the Sauce:

1 cup- Chicken, boiled & flaked, cut into strips

1 cup- Chicken Stock

1 cup- Water

2 medium- Onions, peeled, quartered & flaked

1- Carrot, peeled, blanch & julienne

2- Green Capsicum, cubed

¼- Cabbage, sliced

1 tsp. Soya sauce

1 tsp. Red chili sauce

3 tbsp. Tomato ketchup

1 tsp. Brown sugar

¼ tsp. Black pepper powder

A dash of Vinegar

2 tbsp. Corn flour, mix in a cup of water

Salt to taste

3 tbsp. Sesame Oil or Peanut Oil

For Crisp Fried Noodles:

4 cups- Boiled noodles, drained

1 tbsp. corn flour

Oil for deep frying

Method:

Preparation of Sauce:

1. Heat oil in a large wok/kadhai.

2. Add the onions, capsicum, cabbage & sauté on high for a few seconds.

3. Then add in the boiled chicken strips, blanched carrots, red chili sauce, soya sauce, tomato ketchup, brown sugar, pepper powder, vinegar & stir fry for another few seconds.

4. Pour in the chicken stock & water.

5. Give it a good stir & bring to a boil. Reduce flame & let it cook for about 2-3 minutes.

6. The vegetables should be cooked till tender & should have a slight crunch.

7. Keep stirring & add in the liquid corn flour till the sauce thickens slightly & coats the vegetables. The sauce should have a slight gloss.

8. Reduce heat if the sauce is thickening too much. If the sauce is too thick add some water while you keep stirring. Make sure it does not turn lumpy.

9. Adjust salt to taste. Keep the prepared sauce aside to be used later.

To prepare Crisp Fried Noodles:

1. In a large bowl sprinkle a tbsp. of corn flour & lightly mix.

2. Heat a wok/kadhai with sufficient oil till hot.

3. Reduce heat to medium & fry in small batches the par boiled noodles.

4. Deep fry on both sides till crisp & lightly golden brown.

5. Drain completely with a slotted spoon & place on absorbent paper. Fry all the noodles in this way.

6. To serve mix the crisp noodles with the prepared sauce on a plate. Serve immediately.

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Vegetable Noodles

Ingredients:

2 cups- Noodles/Spaghetti, cooked

½ cup- Carrot, chopped

¼ cup- Beans

¼ cup- Capsicum, julienne

2 tsp. Ginger-Garlic paste

A few Spring onion, chopped

2 tbsp. Soy sauce

2 tbsp. Tomato ketchup

1 tbsp. Vinegar

1 tbsp. Sweet & sour sauce

Sugar a pinch

½ tsp. Black pepper powder

2 tbsp. Oil

Salt to taste

Method:

1. Take a big heavy bottom pan, and add oil on medium to high heat, put in the ginger-garlic paste and cook until brown.

2. Add onion sauté and then add the chopped carrot, beans and capsicum sauté.

3. In the same pan, move the vegetables to a side, add little oil, add the soy sauce and mix well in oil. This has to cook well, until its raw flavor is gone.

4. Now add the vinegar and ketchup, sweet & sour sauce, sugar, salt and mix well. Check for taste and adjust any of the sauces.

5. Add the cooked noodles and mix well with the vegetables. Finally add the black pepper powder and spring onion.

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