Chinese Vegetable Noodle Soup

I have said it before. I am not a soup person. But then, my idea of soup has always been blitzing the hell out of beautiful tomatoes and then further slaughtering by squeezing out the liquid from the puree! But if soups can look as beautiful as this one, then I'd like to change my opinion! ;-)

Noodle Burrito | Noodle Frankie

Noodle Frankie is extremely popular in my college. A thin tortilla stuffed with red hot noodles and other spices and rolled like a Burrito makes it an absolute delight to munch on during breaks. Bit by the nostalgia bug, (I graduated in March) I decided to recreate the same roll at home. And I believe I almost succeeded. A bit of tailoring the recipe here and there would give me the perfect homemade Noodle Burrito I've been looking for. What you see here is the perfect Noodle Frankie recipe (I hope so!).

Chinese Fried Rice | Cooking With Kin #16#

I'm a sucker for good looking food photographs. (well, who isn't?) No matter how good your food tastes, your success as a food blogger lies in food styling, photographing & presentation. Nisha, from Spusht is one such blogger I follow religiously. Some of her recipes like the Gobi Manchurian, Almond Pudding Cake, Manchow Soup just give you the best use of time spent on just-another-food blog. The photographs are so beautiful that you wont even care about the recipe! You'll just want to ape her creation. I'll stop yakking now. Here's Nisha with her Chinese Fried Rice.
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Paneer Chilli | Chinese style Cottage Cheese

Paneer Chilli, an Indo-Chinese dish is a fusion of the Indian ingredient Paneer (cottage cheese) with the Chinese style of cooking. Its very simple to make and is an amazing party starter. And not too oily either :-) Of course, if you aren't one of those who like fusion food, then you should stay away from this. :-D

Veg Schezwan Rice

Vegetarian Chinese Noodles

Ladies & Gentlemen, I present to you the simplest Chinese Noodles you will ever come across! :-D My mom has been making this for my school lunch box since a very long time! I finally learned this one from her. Well, not so much as "learned" as I just heard what she does once. It is so easy and yes, damn tasty! It tastes really awesome with the Chinese Manchurian (but, I'll make that some other time! ☺) To get a more authentic Chinese dish, you have to use stuff like Spring Onions (didn't have it at home so I used normal onions), something called Ajino-Moto which brings out a real Chinese flavor (again, I skipped coz its not good for health. And since I am making it at home, why make it unhealthy?) You can also add a lot of your favorite veggies like baby corn, mushrooms etc. (use your common sense though. Just because you like lady-finger, you can't add that here, can you? ☻) This one is the most basic Chinese Noodles with minimum veggies....

Ingredients - (enough for 4 people)
Chinese Noodles - 200 grams (also called Hakka Noodles here)
Cooking Oil - 1-2 tablespoons (remember, we're eating healthy! :-D)
Soy Sauce - 2 tablespoons {a very important ingredient of the chinese cuisine. You can skip it, but then your noodles wont have the authentic chinese taste to it.}
White Vinegar - 1-2 teaspoon (another important, yet not totally necessary ingredient. Don't add too much of this. And use only plain vinegar)
Onion - 2 medium finely chopped (Preferably Spring Onions)
Carrots - 2 finely chopped or grated
Bell Pepper/ Capsicum - 1 medium finely chopped
Cabbage - 1/4th of a cabbage finely grated (add more if you like cabbage) {alternatively, you could use Iceberg Lettuce too}
Green Chili - 4 - 5 (I just sliced it length wise so that it would be easy to spot & remove it. You can finely chop it if you dare to eat the spice! :-P)
Salt - to taste (2 teaspoons)
Garlic Cloves - 2-3
Other ingredients you can use (I skipped) ---
Red Chili Sauce - 2 tablespoons
Chinese Sauce - to taste (around 1-2 teaspoons)
Baby Corn - 6-8 cut & washed
Egg

METHOD ---
STEP I. Boiling the Noodles- (You can follow the manufacturer's instructions on the cover)
1. Take the packet of 200 grams of noodles and drop it into a deep bottomed vessel full of water & 2-3 tablespoons of salt.
2. Boil it on the gas stove on high flame for at least 5-10 minutes or until you can see that the noodles are boiled. (just lift a few & press them to see if the are mashing)

 3. Switch off the flame & filter out the water. You can then immerse the noodles in cold water like we did in Pasta. This makes sure that the Noodles are separated & they don't break while mixing)

STEP II. Making the noodles -
1. Heat 2 tablespoons of oil in a deep bottomed pan. Then add the green chilies and sauté for 30 seconds.

2. Add the onions & fry for 1 minute. It turns slightly translucent. Then add the cabbage, capsicum/bell pepper & the carrot and mix it all well.

3. Now add the salt, vinegar and soy sauce & give it all a nice mix. Immediately add the noodles too.

 4. Chinese has a lot of raw veggies and so, you shouldn't let it cook for long. You have to be really quick. Mix the vegetables-mixture with a noodles really well. With practice, you'll be able to toss it and mix. ☺ Until then, be careful not to mash the noodles and make sure the veggies mix well with the noodles. That's it - your Chinese Noodles is ready!

STEP III: Plate UP!
So, enjoy your hot noodles with some Manchurian or just like that!

請享用。

which means, ENJOY!!! ☺ ☻