Chicken Noodles
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 200 grams
Soy sauce - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Garam masala - 1 teaspoon
Oil - 2 tablespoons
Garlic - 1 1/2 tablespoons
Bell pepper - 30 grams
Carrot - 30 grams
Bell pepper - 30 grams
Spring onions - 30 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Chili sauce - 1 1/2 tablespoons
Water - 1 tablespoon
Boiled noodles - 400 grams
Soy sauce - 1 tablespoon
Spring onions - for garnishing
PREPARATION
1. In a mixing bowl, add 200 grams boneless chicken, 1 teaspoon soy sauce, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon garam masala and mix it well.
2. Marinate the chicken for 30 minutes.
3. Heat 2 tablespoons oil in a heavy pot, add 1 1/2 tablespoons garlic and saute till it turns golden brown in color.
4. Add the marinated chicken in it and mix it well.
5. Cook for 5 - 7 minutes.
6. Then, add 30 grams bell pepper, 30 grams carrot, 30 grams bell pepper, 30 grams spring onions and mix well.
7. Saute the veggies for 3 - 5 minutes.
8. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 1/2 tablespoons chili sauce, 1 tablespoon water and mix it well.
9. Add 400 grams boiled noodles, 1 tablespoon soy sauce and mix it well.
10. Cook for 3 - 5 minutes.
11. Garnish with spring onions.
12. Serve.
Garlic Noodles
Servings - 2 - 3
INGREDIENTS
(For Chili Garlic Oil)
Oil - 200 milliliters
Garlic - 1 tablespoon
Red chili - 1 tablespoon
(For Garlic Noodles)
Water - 2 litres
Oil - 1 teaspoon
Noodles - 280 grams
Water
Oil - 1 tablespoon
Chili garlic oil - 50 milliliters
Garlic - 1 tablespoon
Red chili - 1 teaspoon
Onions - 90 grams
Salt - 1 teaspoon
Chilli sauce - 2 tablespoons
Soy sauce - 1 teaspoon
Vinegar - 2 teaspoons
Chili garlic oil - 1 tablespoon
Spring onions - 2 tablespoons
PREPARATION
(For Chili Garlic Oil)
1. Heat 200 milliliters oil in a pan, add 1 tablespoon garlic and let it cook for 5 minutes.
2. Add 1 tablespoon red chili and stir well.
3. Cook for 15 - 20 minutes or until the garlic turns dark brown. Mix occasionally to prevent the garlic from burning.
4. Put this mixture in a cloth and squeeze it well.
5. Allow it to cool.
6. Chili garlic oil is ready.
(For Garlic Noodles)
1. Heat 2 litres water in a heavy pot, add 1 teaspoon oil and add 280 grams noodles and mix it well.
2. Cook the noodles till they are completely cooked.
3. Drain them in a colander and rinse with water. Strain them well.
4. Add 1 tablespoons oil and mix it well. Keep aside.
5. Heat 50 milliliters chili garlic oil, add 1 tablespoon garlic and stir for few minutes.
6. Add 1 teaspoon red chili and stir again.
7. Now, add 90 grams onions and fry till translucent.
8. Then, add 280 grams boiled noodles, 1 teaspoon salt, 2 tablespoons chilli sauce, 1 teaspoon soy sauce, 2 teaspoons vinegar, 1 tablespoon chili garlic oil and mix it well.
9. Add 2 tablespoons spring onions and mix well again.
10. Serve hot.
Spicy Stir Fry Noodles with Schezwan Sauce
Servings - 2 - 3
INGREDIENTS
Water - 2 litres
Oil - 1 tablespoon
Salt - 3 teaspoons
Noodles - 180 grams
Oil - 2 tablespoons
Garlic - 1 teaspoon
Onions - 80 grams
Spring onions - 60 grams
Bell pepper - 210 grams
Carrot - 70 grams
Cabbage - 70 grams
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Vinegar - 1 teaspoon
Soy sauce - 1/2 teaspoon
Schezwan sauce - 70 grams
Spring onions - for garnishing
PREPARATION
1. Heat 2 litres water in a heavy pot, add 1 tablespoon oil, 3 teaspoons salt, 180 grams noodles and mix it well.
2. Bring it to a boil. Strain them and keep aside.
3. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon garlic and stir well.
4. Add 80 grams onions and fry till translucent.
5. Then, add 60 grams spring onions and stir well.
6. Now, add 210 grams bell pepper, 70 grams carrot, 70 grams cabbage and mix it well.
7. Saute the veggies for 5 - 7 minutes.
8. Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon vinegar, 1/2 teaspoon soy sauce, 70 grams schezwan sauce and mix it well.
9. Now, add boiled noodles in it and mix it well.
10. Garnish with spring onions.
11. Serve hot.
Thai Peanut Noodles
Servings - 2 - 3
INGREDIENTS
Peanut butter - 140 grams
Warm water - 60 milliliters
Soy sauce - 40 milliliters
Honey - 2 tablespoons
Sriracha sauce - 2 tablespoons
Lime juice - 2 tablespoons
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Sesame oil - 1 tablespoon
Water - 1 litre
Spaghetti - 340 grams
Salt - 1/2 teaspoon
Bell pepper - 100 grams
Cucumber - 75 grams
Carrot - 75 grams
Green onions - 30 grams
Coriander - 20 grams
Roasted peanuts - 90 grams
Sesame seeds - for garnishing
PREPARATION
1. In a bowl, add 140 grams peanut butter, 60 milliliters warm water, 40 milliliters soy sauce, 2 tablespoons honey, 2 tablespoons sriracha sauce, 2 tablespoons lime juice, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon sesame oil and mix it well. Keep aside.
2. Heat 1 litre water in a pot, add 340 grams spaghetti, 1/2 teaspoon salt and mix it well.
3. Bring it to a boil. Drain and transfer them into a bowl.
4. Add 100 grams bell pepper, 75 grams cucumber, 75 grams carrot, 30 grams green onions, 20 grams coriander, 90 grams roasted peanut and mix it well.
5. Then, add the prepared sauce in it and mix all the ingredients well.
6. Garnish with sesame seeds.
7. Serve.
