Archive for the ‘Noodles’ Category

Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

Ingredients:
  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
Method:
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

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Udon noodles in Veggies

Posted: August 25, 2010 by incidentalcooksuman in Noodles
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Udon noodles in Veggies

I like to make easy breezy dinner on the weekends. I got an idea of this dinner from Wegmans pamphlet, So I looked in on the site and got the recipe which I have modified according to our taste and liking. This is non-vegetarian version of the noodles but if you are vegetarian you can also try out this recipe with mushrooms and I can guarantee you that you will not be disappointed.

Udon noodles in Veggies

Udon noodles in Veggies

Ingredients:

  • 2 chicken breast, cut in long strips
  • 2 tablespoon olive oil
  • 1/2 white onion, sliced
  • 2 garlic cloves, crushed
  • 1 portabla mushroom, gills removed, sliced
  • 1 green bell pepper, sliced
  • 1 cup sweet snap peas
  • 1 1/2 tablespoon oyster sauce
  • 1/2 teaspoon freshly grounded black pepper
  • 1 teaspoon red chilli flakes
  • 2 teaspoon kikkoman soya sauce
  • salt to taste
  • 1/2 cup chopped green onions
  • 2 servings of Udon Noodles(Japanese wheat noodles), cook as per the direction on package.

Preparation:

  • Heat oil in a pan over medium high heat and add the chicken pieces and cook until they are golden brown. Once done keep it aside.
  • Meanwhile, heat oil in another  pan over medium high heat, add onions followed by garlic and red chilli flakes.
  • Add the veggies and cook for 3-4 minutes or until the veggies are tender.
  • Add the sauces , cooked chicken pieces, salt to taste, freshly grounded black pepper and mix everything well.
  • Toss in the cooked noodles and garnish with chopped spring onions and serve.
Udon noodles in Veggies

Udon noodles in Veggies

 

Meatballs and Spaghetti

Posted: April 30, 2010 by incidentalcooksuman in Noodles
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Meatballs and Spaghetti

I had made this pasta dish couple of times but the meatballs gets harder after cooking but this time i had followed INA’s recipe  (ofcourse with the indian twist to it) and the meatballs were so tender/soft after cooking and real tasty too.

Meatballs n Spaghetti

Meatballs n Spaghetti

INGREDIENTS:
FOR the Meatballs:

16 ounce Ground Turkey
1/2 finely chopped red onions
1 garlic clove, grated
1/2 teaspoon grated ginger
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon dried oregano
1 whole wheat bread slice
1 extra large egg, beaten
1/2 cup chopped coriander leaves
1 teaspoon red chilli flakes
1 green chilli, minced
Olive oil and vegetable oil
salt to taste
FOR the sauce:

2 CUPS crushed tomatoes
1 garlic clove, grated
1/2 teaspoon ginger, grated
1 medium white onion, chopped
1/2 teaspoon frehly ground black pepper
1/2 teaspoon red chilli flakes
salt to taste

For serving:
10 ounce linguine pasta, cooked as per the direction on the box.
coriander leaves for garnish
grated Parmesan cheese for garnish

PREPARATION:

In a large bowl, mix the ground meat with onions, garlic, ginger, green chillies, red chilli flakes, turmeric powder, coriander powder, masala powder,  dried oregano, bread slice, coriander leaves and beaten eggs using your hands gently. Also, add 2 tablespoons of warm water which will keep the meatballs moist. Make a small golf ball sized meatballs and keep it aside.

Heat vegetable oil and olive oil in a pan, carefully place the meatballs in the pan and cook until golden brown about 8-9 minutes on each side on medium heat. You may have to do in batches depending upon the size of your pan.

Once the meatballs are done, remove it and keep it on paper towel for sometime to drain the excess oil.

For the sauce, heat olive oil in a pan, add chopped onions, garlic and red chilli flakes, cook until the onions are translucent.

Add crushed tomatoes to the pan, also add salt and pepper to it and cover the lid , cook it for 5-7 minutes and add water to increase the consistency,
add meatballs in it and cook it in sauce for about 10 minutes if your meatballs are cooked throughly at the first place or else cook for 25 minutes until the meatballs are cooked through.

Serve hot on cooked spaghetti and garnish it with coriander leaves and grated parmesan cheese.

Receipe Yield: 2 serving

Maggi is one of my all time favourite fast food since childhood. We used to make as per direction on the packet but my husband prepare this with some veggies. So, here’s recipe for delicious tasting noodles.

Maggi Noodles

Maggi Noodles

INGREDIENTS:

2 Packet regular Maggi Noodles
1 small red onion, finely chopped
1 clove garlic
1/2 teaspoon grated ginger
1 capscium,cut into small cubes
1 carrot, grated
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 tablespoon of oil
salt to taste
PREPARATION:

Heat water in a pot, put the noodles in it, cook as per the direction and keep aside.

Heat a tbsp of oil in a skillet, add chopped onions, crushed garlic, grated ginger and cook for 2-3 minutes.

When the onions turns translucent, add the grated carrots, capscium, Worcestershire sauce and cook for a minute or so. Now, add the masala that comes with maggi noddles to the skillet with salt to taste and cook for 3-4 minutes more.

Add the cooked noddles and mix well with the veggies and serve hot.

Receipe Yield: 2-3 servings

Chinese Takeout at home.

Its real easy recipe to prepare in 30 mintues.And you can serve this as lunch at office or dinner at home.

Chinese

INGREDIENTS

6 ounces whole wheat or whole grain spaghetti(Linguine: use half of the content from the box)
3 Tablespoons olive oil
2 breast pieces of chicken, thinly sliced
2 Portabla mushroom, stems and gills removed and thinly sliced
1/2 red onions, thinly sliced
1 Zuccini, cut in wedges
3 cloves garlic, finely chopped
1 Tablespoons of ginger grated
1/3 cup of Kikkoman soy sauce
3 Tablespoons Thai sweet Chilli sauce
1 limes for juice
2 cups of shredded lettuce
Cilantro chopped, for garnish

DIRECTIONS

Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Heat the Olive oil in a pan over a high heat. Add the chicken, cook until it truns brown in color and transfer to a plate.

Now in the same pan add little more olive oil, add the thinly sliced red onions with the chopped garlic and grated ginger, cook it for 2-3 mintues or until it turns transluent.

Add the mushrooms  and the zuccini to the pan, cook it for 2 more mintues.

Stir in the soy sauce, thai sweet chilli sauce, lime juice, salt, pepper to taste.

Now add the cooked spaghetti, chicken to the veggies and mix mell. Also add the shredded lettuce.

Garnish with cilantro and serve.