How to make Noodle Pouch -
Noodles and mushroom cooked in aluminium pouches
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Noodles (नूडल्ज़ ), Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : Chinese
Course : Noodles and Pastas
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For more recipes related to Noodle Pouch checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Pasta Stuffed Bell Peppers Spaghetti Risotto One Pot Pasta with Chicken Whole Wheat Pasta With Creamy Vodka Sauce
Noodle Pouch Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Noodle Pouch Recipe
Noodles parboiled 200 grams
Prawns 2 medium
Fresh button mushrooms 7-8
Soy sauce 1 tablespoon
Sesame oil (til oil) 2 tablespoons
Salt to taste
Crushed red chillies 1/4 teaspoon
Vegetable stock 2 cups
Prawns (kolambi/jhinga) shelled and deveined 4 large
Method
Step 1
Preheat oven to 200°C. Chop onions roughly. Cut mushrooms and stems roughly. Combine soy sauce, sesame oil, salt, crushed red chillies and vegetable stock in a bowl.
Step 2
Cut aluminium foil into 8 inch squares and take 2 squares per pouch. Place some boiled noodles in the centre of one pair of foil squares, top it with a portion of mushrooms and onions. Gather the four corners of the square and bring together to make a pouch.
Step 3
Pour some of the spiced stock into it. Seal the edges loosely. Make 4 such pouches. Arrange these pouches on a baking tray and cook in the preheated oven for 10-15 minutes. Serve in the foil itself.
Nutrition Info
Calories : 1223 Kcal
Carbohydrates : 153.2 gm
Protein : 72.2 gm
Fat : 34.9 gm
Other : Iron- 19.8mg
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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.
