Tuesday, March 3, 2015

Indo- Chinese Sichuan Noodles

Another one of my actually i would say everybody's favorite from Indo - Chinese is the noodles. Today I made this with just eggs and vegetables, but adding any meat would be great too.Another way to use up your left over veggies and a day to make a quick meal.I personally prefer Hakka noodles than other kind of noodles but this recipe is suitable for any other types of noodles .As it is Indo- Chinese the sauces added to the recipe will be not much so the taste lies in the basic of a taste palate scale which I am more inclined to.So here is the noodle recipe. ...


Hakka noodles or egg Noodles - 300 to 400 gms

Shredded carrot - 1 cup
Shredded cabbage - 1 cup
Thinly sliced beans - 1 cup
Onion - 1 / 2 cup thinly sliced
Bell pepper - 1/4 cup thinly sliced
Salt and pepper
Soy sauce - 2 tsp
Eggs - 3 eggs and 3 egg whites (as needed)
Dry red chillies - 4
MSG or Ajinomoto - 1 tsp (optional)


1.Boil noodles according to package instructions. Coat it with oil and keep aside

2.In a pan add oil, red chillies and saute then add eggs and fry them and keep them aside.
3.In the same pan add some more oil and red chillies and saute all vegetables for 3 min, then add soy sauce and stir well.
4.Then add noodles and mix and wait till all the noodles get warm enough uniformly.Dont overcook the noodles or vegetables.
5.Add salt if needed, you can add MSG or Aginomoto which is a taste maker if needed but Its optional. 

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