Friday, April 18, 2014

Restaurant-Style Chinese Noodle Recipe | Indo-Chinese Noodle Recipe | Easy Veg Chinese Noodles



Chinese items are something which I always crave to eat outside. Who else will not like??!! They are extremely delicious and in the same way they also use MSG and vinegar which is not recommended for health. I started making it at home and finalized with the recipe. I hope you all remember the Chicken fried Rice Recipe which I shared long before. The recipe is applicable for this too.




I used the sauces which are store bought and even the noodle pack from a local Chinese shop. The trick is to follow the pack instruction correctly to get the long no-mess noodle. I had given the hyperlink for the sauce I had used in the recipe. To give a special touch, I use Anaheim peppers and I loved the taste of it along with the noodle. Never allow the veggies to be soggy. Make sure the flame is high and the veggies remain crunchy. Also add enough of oil to avoid burning of the veggies and chillies in the bottom. A wide open wok will help to do the job best. You need real patience to chop the veggies, else chop them nicely in a chopper. Don’t start with the recipe, unless you are ready with the veggies. Hey there! Don’t forget to check my other Indo-chinese Recipes here

Preparation time: 15-20mins
Cooking time: 5-7 mins

Ingredients

1 pack Chinese noodle
1 carrot
3-4 French beans
¼ cup green peas
1 capsicum/bell peppers(use different colors)
½ cup chopped cabbage
1-2 green chillies
5 garlic cloves
1tsp chopped ginger
1 stalk of green onions/spring onions
1 Anaheim pepper (optional)
Salt (to taste)
1tsp black pepper
1 ½ tsp chilli sauce
¾ tsp soy sauce
1tbsp oil

How to make it

  • Cook the noodle as per the instruction given in the packet. Drain water and set aside.

  • Either chop the veggies straight or make juliennes of the veggies. Crush green chillies coarsely in a mortar and pestle. Chop garlic and ginger finely. Chop green onions and set aside.
  • In a wok heat oil (don’t compromise with oil) and once it is hot add crushed green chillies, garlic and ginger. You can even use juliennes of ginger.  Sauté them in high flame.


  • And add the white part of green onions. Make sure the flame is high throughout. The veggies need to be cooked fast.

  • Then add juliennes of carrots, beans, capsicum, Anaheim peppers, and cabbage and also green peas. Sauté them well and allow it to cook.


  • Add salt and cook further. Once the veggies are half cooked and crunchy add soy sauce, chilli sauce and tomato sauce.


  • Mix well and evenly coat with the veggies. Keep for 2 more mins.

  • Then minimize the flame to medium-high and add the cooked noodle. 


  • Mix up well and garnish with green onions. To give extra spicy-effect, add some black pepper on top and serve when they are really hot.