Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Vegetarian Noodles In Light Soy Sauce#SundayFunday

These vegetarian noodles are a healthy, delicious. They're super fun and flavorful, prefect for a delicious meal.

Ingredients
2 Tablespoon Light Soy Sauce
2 Tablespoon Red chilly Sauce
A pinch Chinese Salt - optional
½ Teaspoon Black pepper powder
1 Packet Veg Noodles
2 Tablespoon Sesame oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Chilly Sauce
Salt & Pepper to taste
5-6 Scallions/Spring Onions - sliced
1  Bell Pepper/Capsicum- Red, Green, Yellow - sliced
1 Carrot - thinly sliced

Method
Cook noodles according to directions in hot boiling Water with few drops of oil and salt. Immediately sieve in colander and run under cold water. Drain and fluff with fork and just add bit of oil and toss.
In a small bowl, whisk together Light soya sauce, vinegar, chilly sauce, salt and pepper and mix with noodles and keep aside.
Heat a wok nicely on medium high flame. Add onions, and carrot and lastly bell peppers toss them well. The veggies should crisp.
Add marinated noodles. Toss well. Cook for 2 - 3 minutes on high flame toss them well. Add the green onions, toss. Taste the seasoning. 
Ready to serve. This is simple and satisfying tender noodles.
Labels: Vegetarian, Sunday Funday, Chinese, Vegan, Noodles, Healthy, Asian Cuisine
For Sunday Funday we are sharing Chinese Recipes. Check the recipes made by us.

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Chicken Noodle Soup - Oil Free#Soupswappers

Made this for 2 persons, in one bowl made this clear soup minus the noodles for my friend who is admitted in hospital. For me I added one packet instant noodles packet with masala sachet that we get inside.

Ingredients
For the Stock

300 Grams Chicken with bones
2 Liters Water
1 Bay Leaf
2 Clove Garlic with Skin - wash and then add
1 Scallion - chopped
3 Whole Black Peppercorns
For the Soup
1 Medium Potato - chopped
¼ Cup Fresh Green Peas
1 Carrot - diced
1 Scallion - only green part
10 Small Florets Broccoli
5 Mushrooms- quartered
1 Pack Instant Noodles - I used Veg Noodles 70Grams

Method 
Boil the stock on high flame till it comes to a rolling boil, remove the scum that surfaces two to three time till the stock is clear. Reduce the flame to low and let it simmer for 3 hours or till it reduces to one liter stock.

Strain the stock, shred the chicken and keep aside.
Take the stock in a pot, add all the vegetables and boil till the veggies are cooked. At this stage I removed a bowl for her. In the remaining soup added the shredded chicken and a cup of water, brought the soup to a boil added the instant noodles and the spice mix let the noodles cook and its ready. 
A hearty and delicious soup for a cold winter evening. 
Labels: Chicken, Noodles, Homemade, Stock, Soup, Soup Swappers, Oil Free, Healthy, Main course, Serves Two
Soup Swapper January 2022, theme Homemade Chicken Soups  

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Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.
Serves  10 - 12
Ingredients
For the Marination

1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method
Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     
Keep it for 30 minutes.
In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp
For The Gravy/ Sauce
Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.


Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method
Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter
Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 
Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!
Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.
 
A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

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Beef Stroganoff With Oyster Mushrooms#SundayFunday

This traditional Russian Beef Stroganoff /Beef Strofanov, it's a quick and easy. Juicy strips of tender sirloin beef and oyster mushrooms covered in a rich creamy sauce, is ready in no time at all.
Single Serving
Ingredients
¼ kg Beef Strips - Undercut/Sirloin
2 Tablespoons Oil
3 Tablespoons Butter
1 Sliced Onion
2 Cloves Garlic - minced
1 Cup Oyster Mushrooms
1 Tablespoons Heaped All Purpose Flour
1 Beef Stock Cube
2 Cups Water
1 Tablespoon Mustard paste
2/3 Cup Sour cream
Salt to taste
Black pepper as required
Boiled Noodles to serve
Chopped Scallions / Spring onions for garnish

Method
Sprinkle undercut  strips with salt and pepper. Heat oil and butter and sauté beef strips on high heat and let brown, when cooked then remove onto a plate. Keep aside.
In same pan, add butter and let it melt. Then add onions and garlic, sauté till translucent, then add flour, stirring for about a minute now add mushrooms fry till they are cooked. Then add the beef back in (including plate juices). Scrape bottom of pan to get all the golden bits off. Add half the stock while stirring. Once incorporated, add remaining stock. Stir and then add and mustard. Simmer till it thickens, adjust salt and pepper and let it simmer for 2 minutes, switch off the flame. 
Now immediately then add the sour cream and stir or else it will curdle. 
Serve over boiled noodles, sprinkle chopped scallions.

Labels: Single Serving, Russia, Beef, International Cuisine, Sunday Funday, Mushroom, Noodles, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipe.
July 2020 - Theme is Mushrooms   

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Vegetarian Thukpa#Soupswappers

For this month event our host Karen  , asked us to make  noodle soup. 
Thukpa is a Tibetan noodle soup which has its origins in eastern part of Tibet . But this soup is mostly made with meat and is popular in Nepal, Bhutan, in Northeast India - states like Sikkim, Assam and Arunachal Pradesh.
When I,  was in Sikkim for a holiday, had this vegetarian as well as the non vegetarian version, on different day's for my dinner, it's so delicious, filling soup , since it's loaded with vegetables.
Ingredients 
1 Packet Noodles
1 Small Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Carrot - cut into juliennes
½ Cup Shredded Cabbage

4 French Beans - chopped
10 Broccoli Florets or Cauliflower
½ Teaspoon Minced Ginger
2 Cloves Minced Garlic
½ Teaspoon Garam masala
½ Teaspoon Red Chilly powder
750 Ml Vegetable Stock
1 Teaspoon Soy Sauce
1 Tablespoon Oil
Salt to taste
Method

In a pan, heat oil , add the ginger garlic paste, saute  till it just starts of change color, add the onions saute until its turns translucent.  Add the tomatoes, cook  till they soften a little . Add the veggies -  carrots, broccoli florets, shredded cabbage , french beans and saute till for a minute. Add the vegetable stock and salt, bring this to a boil.  Now add garam masala, red chilly powder and soy sauce,  mix well and let it cook  till the veggies are done. 
Taste for salt and adjust the seasonings if required.
Meanwhile cook the noodles separately as per packet instructions.
For serving, place the noodles in a serving bowl and pour the soup on the top.
Serve hot a healthy and a delicious dinner or lunch is ready.
This is a vegan and gluten free soup.  To make it gluten free used rice noodles.

Labels : Soup, Broccoli, French Beans, Carrot, Cabbage, Noodles, Soup Swappers, Healthy, Main course, Vegan, Gluten Free

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Mazedar Chicken Noodle Chaat

This is super fast and easy, delicious and complete meal. Many at times our children want to have instant noodles, we give it to them as per the packet instructions and we say that they are having unhealthy food. 
Try this chaat recipe with noodles, chicken, veggies, fries, curds and you are presenting an interesting, delicious and eye catching bowl of healthy food. This can be had as complete meal too. We had it as our meal instead of the regular roti and sabzi... try this,  kids will enjoy,  ask for it again and again. This is an absolute comforting soul food. 

Serves 2
Ingredients 
2 Small Pack of Instant  Noodles
150 Grams Boneless Chicken - finely cubed
1 Spring Onion - finely chopped
1 Fresh Red or Green Chilly - finely chopped - I used Red
1 Small Onion - cut into small cubes
1/2 Capsicum - cut into small cubes
1 Medium Tomato - seeded and cut into small cubes
1+1 Tablespoon Olive Oil or Vegetable oil - I used Olive Oil
3 Cloves Garlic - finely chopped
1 Tablespoon Heaped Chilly Garlic Sauce
1 Tablespoon Heaped Red Chilly Sauce
One packet of Noodle seasoning - the one that come along in the pack
1 Cup Thick Fresh Curds / Yogurt- beaten
French Fries as required - optional
Chaat Masala as required
Potato Wafers of your choice - I used Tangy Tomato Wafers

Method
Wash the chicken cubes and marinate it the Chilly Garlic Sauce, Red Chilly Sauce and the noodles seasoning, mix well. Keep this aside covered . 

In the meantime lets boil the noodles
In a big sauce pan heat 4 to 5 cups of water, when the water comes to a rolling boil slide in only the noodles (no salt and seasoning to be added and do not break the noodles ). When boiled drain into a strainer, pour cold water over it and loosen the noodles lightly with your fingers. Add a tablespoon of hot oil over the noodles and toss them well till coated. 
Now that are noodles are done, let's chop our veggies separately and keep them a side.

Now lets prepare the Chicken

In a frying pan heat oil, add the garlic, fry till it releases an aroma, for a minute only ( do not brown it ), add marinated chicken, stir fry till done and dry ( no moisture / liquid should be present). Take off flame, add a little of each - onion, capsicum and chilly, stir well keep aside.

Let's assemble our Mazedar Chicken Noodle Chaat

In a bowl place half the noodles
Arrange the french fries to the sides of the bowl
Now spread half of the prepared chicken
On top of it spread half of the curd / yogurt
Sprinkle half of the capsicum, chilly, onion, spring onions and tomato . Sprinkle chaat masala.
Crush few wafers and sprinkle on top , few whole on to the sides  
Ta-da our Mazedar Chicken Noodle Chaat    its ready ..
Looks irrestible .. isn't it !!!  
Pick a fork/spoon, just dig into it.. Enjoy !!
Labels : Chaat, Chicken, Healthy, Kids delight, Noodles, Pasta & Noodles, Main course, Healthy snacks, 

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Chicken Ramen Soup#Foodieextravaganza



Since November 12th is National Chicken Soup for the Soul Day. We are asked by our host Stacy to create our chicken soup recipe. 
My niece who often visit's Dubai is famous for posting her favorite Ramen Soup pic.  Inspired by her love for this soup, here is my take on the Ramen Soup. Though I, have never tasted this soup, made it as per the pic she post. It was simple to make yet very delicious and soul comforting. Loved having it.
Serve 2
Ingredients

1 Chicken Breast
5 Button Mushrooms- sliced
1  Bok Choy - chopped
1 Celery stem - chopped
2 Cups Chicken Stock
2 Tablespoons Light Soy sauce or according to your taste
A Dash of Chilly Flakes
Salt And Pepper to taste
1 Teaspoon Parsley
1/4 Teaspoon each Butter & Sesame Oil
2 Soft Boiled Egg
2 Small Packs Ramen Noodles

Method

Heat a grill pan with butter and on high flame sear the chicken breast till it changes color  and get grill marks on both sides
In the same pan add the mushrooms and saute for a minute.
In another sauce pan add the stock, celery stem, bok choy, parsley, the chicken and mushrooms bring this to a rolling boil. Cover and let it simmer for 5 to 7 minutes on medium low flame. Now add the soy sauce, sesame oil, salt, pepper and chilly flakes mix this well and let it simmer on low flame again for 3 -4 minutes.
In the meantime boil the egg and noodles. Keep aside.
When the soup is done serve it hot.
First arrange the noodles in the center arrange the chicken slices and egg slice as shown in the pic and pour in the broth and enjoy.  This is a healthy and filling soup, does not require any accompaniment.
Labels : Soup, Foodie Extravaganza Party, Chicken, Ramen Soup, Noodles, Egg, Bok Choy, Mushroom, Healthy Dinners

Asian-Style Chicken Dumpling Soup from Karen's Kitchen Stories
Chicken Ramen Soup from Sneha's Recipe
Cranberry Chicken Noodle Soup from Palatable Pastime
Creamy Chicken Asparagus Soup from Hardly A Goddess
Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
Hot and Sour Chicken Soup from Food Lust People Love
Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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