Ingredients 1 pound Asian Hakka noodles 1 red bell pepper thinly sliced 4 scallions - sliced diagonally (white and green parts) 1/2 cup red onion - thinly sliced 1/4 cup spring onions - just the greens 2 sp salt (or adjust to taste) 2 tbsp soy sauce 1 small packet of ready-made Schezwuan sauce mix Read More : Click Here
Ingredients needed Chinese Noodles -1 packet Onion -1 Beans -7-8 Carrot -1 Tomatoes -3 Spring onion greens- 1/4 cup chopped Tomato sauce -2 tbsp Eggs-2 Oil -4 tsp Salt as needed Pepper powder to taste For the Grinding Ginger - inch piece Garlic cloves -5 Red Chillies -5 Onion -1/2 an onion Preparation Boil water in a wide pan with a tsp of oil and 1/2 tsp of salt. When water starts boiling, add the noodles and cook for 4-5 minutes stirring occasionally or as instructed in the pack. Make sure not to overcook the noodles. Drain the water completely from the noodles and run cold water through the noodles to prevent it from sticking together. Add a tsp of oil and toss noodles. Keep it aside. Wash and cut beans and carrot into thin pieces lengthwise. Grind ginger, garlic, red chillies and onion to a fine paste. Crack eggs and pour it into a cup, add a little salt to it, slightly mix it with a fork and keep it ready. how to cook noodles Par boil carrot and beans with a little salt. Drain the water and keep it aside.Vegetable should be crunchy. You can even saute it separately and add instead of boiling it. Recipe Instructions In a pan, heat 4 tsp of oil, add chopped onions and saute until onions turn transparent. Add a little salt while sauteing onions. Then add chopped tomatoes, salt needed and cook until tomatoes become mushy. Add the ground paste and cook until the raw flavor of the masala goes. Cooking the masala well is important otherwise you will get the raw flavor of the onion. Once the masala is well cooked add spring onion greens, par boiled vegetables, cooked noodles and tomato sauce. Mix everything well. Move the noodles to the side of the pan. Heat a tsp of oil and add the egg mixture as shown in the picture below. When the egg starts to get cooked, stir it with a spatula and prepare egg scramble. Add pepper powder to taste.Take two large forks and toss the noodles, so that everything gets mixed well. You can also prepare egg scramble in a separate pan and add to the noodles. Check for seasoning and serve hot with tomato ketchup or any side dish like gobi manchurian.
Ingredients Whole chicken, cut into pieces - 1 (2 to 3 pound) Celery, diced - 4 stalks Celery tops Carrot, shredded - 1 Onion, halved - unpeeled - 1 Ground black pepper to taste Containers chicken broth - 3 (32 fluid ounce) Eggs, beaten - 2 Warm water - 1 cup Vegetable oil - 2 tblsps Salt - 1 tsp All-purpose flour - 3 cups Method 1.Mix the chicken, celery and their tops, carrot, onion and its peel, and pepper in a pan 2.Add the broth to it and bring to a boil. 3.Reduce the heat and simmer , keeping covered until chicken is tender and falls from the bone 4.Cook the noodles according to package directions 5.Mix the eggs, water, oil, salt and enough of the flour to make a stiff dough. 6.Strain chicken stock, reserving meat, celery and carrots. 7.Pull meat from bones and return strained stock and meat, celery and carrots to pot. and bring to a boil. 8. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. 9.When the noodles rise to the surface they are done.
1 Packet of noodles Cabbage Carrots Beans Soy sauce salt ginger garlic paste green chillies
Method
(1) Boil water in a vessel. Then put the hakka noodles and some salt and boil for another 3 to 4 minutes until the noodles are cooked but not over cooked (2) Remove from fire and drain the water and wash it with cool water so that the noodles do not stick to each other (3) Cut Cabbage, carrot and beans into long thin pieces. (4) Heat oil in a pan and put the green chillies(according to taste) , ginger garlic paste and then the vegetables and fry well and some more salt . Then add the noodles and mix for about 3 minutes. (5) Now pour a tbsp of soy sauce and mix well.
Maggi noodles - 2 pockets Green gram sprouts - 200 gms Black channa sprouts - 200 gms Roasted Peanuts - 2 tbsp Capsicums - 2 Onions - 2 Grated fresh coconut - 4 tbsp Green chillies - 4 Chilli powder - 1 1/2 tsp Masala noodels - 1 pocket Coriander leaves - 4 tbsp Curry leaves - 3 sprigs Lemon - 1 Mustard seeds - 1 tsp Oil - 5 tbsp Salt to taste Method : 1. Chop onion, green chillies, capsicums finely. 2. Boil noodles with enough water, till tender. Drain and keep aside. 3. Boil two spouts with enough water and keep aside. 3. Heat oil in a pan. Add mustard seeds. When the seeds begin to splutter, add chopped onions and fry for 2 minutes. 5. Add curry leaves, green chillies and capscums and stir fry for while. 6. Now add maggi masala and salt, chilli powder, peanuts, stir for a minute. 7. Finely add boiled noodles, sprouts and lemon juice and coriander leaves stir for few minutes till well coating masala in noodles. 8. Put in a serving dish and sprinkle capsicum and grated coconut and sliced tomatoes and serve with sauce.
