Monthly Archives: July 2012

Turmeric flavoured chicken noodles


In this chicken noodle, turmeric flavour will be more, though using oyster sauce or soya sauce. This easy and quick recipe. If you are able to get chopped Chinese stir fry vegetables and boiled rice noodles in the super store, it is more easy and quick, I will say more comfortable recipe on lazy days or any left over vegetables and left over roasted or boiled chicken is left, you can use this recipe. It is a one pan or one pot dish, but very quick.


Chicken chowmein


Chow mien in Chinese mean stir fry noodles, there are variety of versions in it. Each time when ever I visit some Chinese street food, I learn by seeing them or in restaurants where from a glass, you can view what the chef is doing. My main purpose is to share the recipes which are good and tasty. In chow mien noodles, I have often seen egg noodles or eggless noodles, you can use rice or any noodles you have. Each place I get different taste and texture.


Bang bang chicken salad


Bang bang chicken traditionally means pounding the chicken to make it tender. In bang bang chicken, the main ingredient is peanut sauce, served with rice vermicelli or mung bean noodles. The ingredients in the bang bang chicken (Chinese) are similar to goda goda salad which is from Indonesian cuisine. This bang bang chicken can be served hot or cold. In the bang bang chicken salad, I have used simple boiled chicken, you can boil the chicken with some spring onion and ginger pieces or can fry it like me with pepper and dry chilli flakes.


Singapore style curried noodles


In Singapore you will find variety of stir fry noodles, each has different taste and different flavour. One among them is curry powder flavoured noodles. Most of the Singapore noodles prepared are in yellow colour which has turmeric in it. I have prepared my own curry powder for the noodles which gave different taste. You can use chicken, prawns or any meat you like but I have seen more of prawns.


Chilli chicken noodles


Chilli chicken noodles are spicy and flavoured with roasted sesame oil (use the dark colour ones). I love the taste of sesame oil and so I use often in my most of the recipes, it gives additional taste. The oil which we use in Tamil Nadu is gingelly oil (nalla enna, raw sesame seeds), do not use that oil, its colour is in golden and light colour where as toasted sesame oil is used for Chinese recipes. I have used egg noodles or eggless noodles for the chilli chicken; can use any noodles you have like rice noodles, Thai noodles or Magi noodles type.


Peanut sauce


Peanut sauce or satay sauce is widely used in the cuisines of Thailand, Malaysia, Indonesia, china and many more places. The main ingredient for peanut sauce is crushed roasted peanuts but can substitute with smooth or crunchy peanut butter. In thai version, lemon grass, galangal or ginger, fish sauce or soya sauce, lemon juice or tamarind paste, coconut cream, red chilli are added as per the taste. Peanut sauce can be used as a dipping sauce, with salad, noodle, marinate and in spring roll as a stuffing. This time I have prepared peanut sauce with peanut butter (smooth). It is up to you how spicy and sweet you want.


Vegetarian American chopsuey


American chopsuey is a famous and most common dish available in Chinese restaurants in India. The combination of crispy noodles, crunchy vegetables and meat with sauce and egg makes very tasty and appetizing as a popular Indo-Chinese dish. The sauce made for the crunchy noodles is sour and sweet and goes well with our crunchy vegetables and crunchy noodles.


Singapore style noodles with Oyster sauce


In Singapore, you will find a huge variety of stir fry noodles, each with different taste and flavour. One among them is curry powder flavoured noodles with oyster sauce. Most of the Singapore noodles prepared are yellow in colour, which is due to the turmeric used in it. I have prepared my own curry powder for the noodles, which gave a different taste. You can use chicken, prawns or any meat you like, but I have seen a lot more of prawns in Singapore noodles. The Singapore noodles is made using rice noodles usually, but I have used maggi type or ramen type noodles. Noodles can be stir fried or prepared with a little soup as well. You can use any colourful vegetables that are also crunchy.


Chicken soup with curry powder


This chicken soup flavoured with curry powder is a mixture of Indian spices and Thai ingredients like coriander roots, coconut milk and fresh Thai chilli. The cooking is in Thai style. You can also call this as a fusion soup a fusion of ingredients from Indian and Thai cuisines. This soup is so unique and tasty and made with simple ingredients which are widely available in the market. This soup is spicy, sour and sweet. This soup can be prepared with prawns or meat balls or just vegetarian. I have used coconut milk powder for the coconut milk but if fresh coconut milk is used, it will be tastier. I also call this chicken soup with curry powder as a full meal soup as it has noodles, vegetables and chicken. This curry flavoured chicken soup can be had during lunch or dinner.


American chopsuey


American chopsuey is a famous and most common dish available in Chinese restaurants in India. The combination of crispy noodles, crunchy vegetables and meat with sauce and egg makes very tasty and appetizing as a popular Indo-Chinese dish. The sauce made for the crunchy noodles is sour and sweet and goes well with our crunchy vegetables and crunchy noodles.