Noodles - My style

Ingredients:
Kheema (mince meat) - 200 gms approx
Noodles - 2 packets (I use Ching's Egg Noodles)
Eggs - 2
Carrots - 1 Medium sized; Sliced and cut into strips (thick slivers)
Onions - 1 Large, medium to thin sliced
French Beans - a handful (about 80 gms), sliced into diagonal, long pieces
Capsicum / Peppers - 2 medium sized
Cabbage: Thinly sliced
Ginger: 1/2 inch, choped into long strips (slivers)
Garlic: 7-8 large cloves, cut into small to large pieces
Soya beans (Nutrela) - a handful (Optional). Boiled and kept aside.

Soya Sauce (Chanced upon a new Malaysian product and quite impressed with the taste and aroma)
Vinegar
Schezwan paste / Chinese Paste (optional) (This one's courtesy my brother in law who frequently goes to China on business trips and gets me spices from there. I cant make head or tail about the ingredients, except that it is vegetarian and it tastes great!)

Salt
Black Pepper

Note: For those who loves meat, add some sausages and bacon strips. For a sinful delight, use the bacon strips on the dry pan first to use the bacon fat in lieu of oil!!



Process:
1. Boil enough water in a large pan. Once the water come to boil, add the noodles and boil it further till the noodles loses the firmness. Drain it with a collander (large sieve) and wash it well with cold water. Drain the water completely and add two tbsp oil and black pepper powder; toss it well and keep aside.

2. Beat the eggs, with a little salt and pepper and fry it in the pan, stirring it frequently. Once well fried into chunks, take it and keep it aside.

3. Add oil (keep it a little less). Once the oil heats up, add garlic and ginger (Keep the flame at low / medium). After about 30 seconds, add the meat. Let it cook for about 2-3 minutes. Add the onions. After about 2 minutes, add the beans. After another 2-3 mintues add the carrots. Add salt as per taste.

4. When the veggies seems to have softened, add the Schezwan / Chinese paste. Add soya sauce and vinegar and keep the flame at high. after about a minute add the cabbage and pepper (capsicum). Let them fry for about 1-2 minutes. Lower the flame. This is to keep the pepper and cabbage a little crunchy and fresh. Inspired by a fellow blogger The Knife (an amazing foodie and food blogger). You may also try The Knife's Recipe 1 and Recipe 2 for noodles. Interesting work of art!!

5. Add the eggs and noodles and mix well. Raise the heat to full and let it fry for 4-5 minutes tossing it occiasionaly so that the entire mix gets fried well. (I like the little burnt taste and smell of a noodle and hence do this).

6. Serve it with a quick fix Chilly Chicken dish (again inspired by The Knife)! I loved the way the dish turned out when I made it with a little modification. I add pieces of capsicum.

Enjoy. This gets quite a thumbs up from my daughter and wife, both discerning eaters (daughter more)!!

Comments

Ranita said…
Sounds and looks yummy! I will definitely try this recipe.
The knife said…
Thanks for sharing this Amitabha. I love experimenting with sauces and pastes too. Whatever little I have seen in the Far East seems to indicate that the locals put in a fair amount of sauces into their Hokkein Mees. Very different from the noodles in widpw's garbs that we get here

Popular posts from this blog

Golbari'r Kosha Mangsho

Dum Aloo (Bengali Style)

CHOCOLATES