Veg Hakka Noodles

Last day of Lent with Veg Hakka Noodles

Ingredients;
Noodles- 1pkt, preferably Hakka
Onion-1, medium sized, sliced lengthwise
Bell pepper- 1, sliced lengthwise (mix different coloured peppers)
Carrot-1, juliened
Cabbage- 1 cup, shreded
Mushrooms-1 cup, roughly chopped
Celery-2 stalk, finely chopped (optional)
Spring onions- 3 to 4, finely chopped, stalk and leaves separate
Oil 3 tbsp
Soy sauce- 2 tbsp ( Soy- ginger sauce if available)
Tomato sauce-2 tbsp
Vinegar-1tbsp
Pepper-1/2-1tsp

Boil water and cook the noodles as per packet instructions. Drain the noodles and leave it immersed in cold water. Heat the oil in a wok/pan on high flame. Saute the onions for a minute. Add the mushrooms, carrots, cabbage & spring onion stalk. Saute on high flame for 2 mins. Add the sliced bell pepper and celery. Saute further for a minute. Drain and add the noodles, pepper powder, soy, tomato sauce and vinegar. Toss/Mix well. Sprinkle spring onion leaves and switch off the flame after a minute.
Serve!!!!!!

It is difficult to get the taste similar to takeaways/restaurants. This is because the recipe requires the oil/wok to be really hot. Our kitchen hobs  cannot deliver the same heat as the gas burners used in restaurants.

There was enough salt in the soy sauce so did not add extra salt.

Schezwan Rice Noodles

Ingredients for the Schezwan Sauce:
Dry Red Chillies- 20, deseeded (optional) and soaked in hot water for 30 minutes
Garlic- 10 cloves, finely chopped
Soya sauce-1/4 tsp
Vinegar-1 tsp
Sugar-1 tsp
Powdered Pepper-1/2 tsp
Oil 2 tbsp
Salt as per taste

Drain the red chillies and grind it to a smooth paste. Heat the oil in a pan, add the chopped garlic and allow it to fry for a minute. To this add the chilli paste, soya sauce, vinegar, sugar, pepper and salt. Stir well and allow it to cook on a low flame until oil separates. Store in a glass jar in the fridge.

Ingredients for the fried rice
Rice noodles-150 gms, soaked in cold water for 30 mins
Rice- 1 cup, cooked
Boneless chicken-1 cup, shredded
Eggs-3, scrambled
Onion-1 thinly sliced
Bell peppers-1, thinly sliced
Carrot-1, thinly sliced
Ginger-1 inch, finely chopped
Garlic-4 cloves, finely chopped
Schezwan sauce-2 tbsp
Soya sauce-2 tbsp
Tomato sauce-2 tbsp
Vinegar-1 tbsp
Sesame Oil-3 to 4 tbsp
Salt and Pepper-as per taste

In a wok, heat the oil. Add the ginger and garlic. Stir fry for a minute and then throw in the sliced onion, peppers and carrot. Sprinkle salt and pepper. When the vegetables are crisp add the drained noodles, rice, scrambled eggs and chicken. Pour the sauces and vinegar.Adjust salt as per taste. Allow to cook for 3 to 4 minutes. Stir /Toss well.
Serve hot!!!!

Chicken Noodles with creamy sauce

This is an adaptation from Lakshmi Nair's cookery show;Magic Oven.

Ingredients;

Chicken-200 gms,I used 2 chicken legs with thighs

Noodle-11/2 cup,cooked

Onion-1 med,finely sliced

Carrot-2,finely chopped lenthwise

Celery-1 stalk,chopped

Celery leaves-3 to 4

Bay leaves-2

Pepper powder-2tsp

Water-6 cups

Milk-2cups

Corn flour-11/2tbsp

Salt as per taste

Take a deep vessel.Add the onions,celery,celery leaves,bay leaves,chicken,1tsp pepper and 1/2tp salt.Close the lid.Leave it to cook for 20 to 30 mins.Now remove the chicken,bay leaves and celery leaves.Add the noodles to the stock and let it cook,leave the lid open.Meanwhile shred the chicken into small pieces.Add this to the stock.Pour in the milk.Mix the corn flour in 2 tbsp milk and add this to the stock.Let it boil for 2 to 3 mins.Switch off the flame.Sprinkle pepper and salt as per taste.

Serve hot with brown bread toasted or jlt!!!!!!!!!!!

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PANEER MANCHURIAN