How to make Stewed Noodles - SK Khazana -
Noodles stewed with a variety of vegetables – healthy but tasty too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Noodles (नूडल्ज़ ), Oil (ऑइल)
Cuisine : Indo-Chinese
Course : Noodles and Pastas
For more recipes related to Stewed Noodles - SK Khazana checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Sicillian Pasta with Eggplant Baked Spaghetti American Chopsuey Pasta with Greens
Stewed Noodles - SK Khazana Recipe Card
Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stewed Noodles - SK Khazana Recipe
Noodles boiled 2 1/2 cups
Oil 2 tablespoons
Garlic finely chopped 2 teaspoons
Ginger finely chopped 1 1/2 teaspoons
Green chillies diagonally sliced 2-3
Spring onions thickly sliced 2-3
Carrot peeled and cut into diamonds 1 medium
Broccoli blanched 8-10 florets
Button mushrooms quartered 3-4
Babycorn cut into diamonds 3-4
Salt to taste
Crushed black peppercorns to taste
Soy sauce 1/8 teaspoon
Vegetable stock 2 cups
Cornflour slurry 4 tablespoons
Pak choy 8-10 leaves
Spring onion greens sliced 1-2
Spring onion green curls for garnish
Fresh red chillies slit 1-2 for garnish
Method
Step 1
Heat oil in a non-stick wok, add garlic, ginger, celery and green chillies, toss and sauté high heat for 1-2 minutes.
Step 2
Add spring onions, mix and sauté for 1 minute. Add carrot and broccoli and toss well.
Step 3
Add button mushrooms and babycorns and toss.
Step 4
Add salt and crushed black peppercorns and toss well. Add a dash of soy sauce, and mix well.
Step 5
Add vegetable stock, mix well and let the mixture come to a boil. Cover and cook for 2-3 minutes.
Step 6
Add cornflour slurry and mix well and let the mixture come to a boil.
Step 7
Add noodles and mix well. Add bok choi leaves and mix, cook for 1-2 minutes. Add sliced spring onion greens and mix well. Take the pan off the heat.
Step 8
Transfer into a serving bowl, garnish with spring onion greens curls and slit fresh red chillies and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
