Amitabha's Kitchen Chronicles

This Sunday the ladies unanimously voted for a lighter lunch menu and rather preferred a brunch. We finally decided to have a noodle and a fish based side dish. The dish that got finally served was a Bean, Ginger & Coriander Noodle alongwith Sweet & Sour fish. Bean, Ginger & Coriander Noodle Elements: Noodles Chicken: debone and cut into small pieces Egg: 2, beaten, and scrambled (with salt and pepper) Beans: 1" pieces, cut in a slant fashion Ginger: Around 2", cut into fine slivers Cabbage: thinly sliced Dark Soy sauce Coriander, a handful bunch, chopped; for garnishing In the Reactor:  Boil the noodles, wash it in cold water, toss it with around 2 tbsp oil and pepper and keep aside. Heat oil in the wok [I use the simple Kadai :)]. Add the ginger and stir fry for about half a minute. Add the chicken pieces and fry till it is half cooked. Add the beans and fry till about 70% cooked. Add about 2 tbsp of dark soy sauce and toss on a high fla...

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 strip...