When I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don't even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be aÂ family favorite.
You know the thing about noodles - thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauceÂ loadedÂ with spices which is a typical example of the kind you will find on indian streets.
I kept itÂ really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautÃ©ed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.
Ingredients (Serves 2-3)
- 5 oz noodles (I use Ching's brand but any egg noodle will work)
- ½ teaspoon toasted sesame oil
- 1 teaspoon oil
- 5 garlic cloves
- 3Â Thai bird chilies (adjust to tolerance)
- ½ cup thin sliced red onions
- 4 scallion stalks (green & white part chopped separately)
- 1.5Â cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
- 3Â tbsp sunflower oil (Use any neutral oil)
- 1.5 teaspoon dark soy sauce
- ¼ teaspoon garam masala
- ½ teaspoon fresh ground black pepper
- 1-2 teaspoon white vinegar (adjust to taste)
- Salt to taste
For the Eggs
- 4 eggs
- 1 teaspoon oil
- Salt & black pepper to taste
- 1 teaspoon fresh cilantro, very finely chopped
Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 teaspoon regular and sesame oils and set aside.
While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.
Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 teaspoon oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.
In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.
Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.
Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.
Toss well and let sit for 20-30 minutes if possible else serve right away.
Enjoy & Thanks for stopping by.
I am SO SO SO hungry now
Anjana @ At The Corner Of Happy & Harried
Such a simple dish, but absolutely inviting!
These look amazing! I am in love with your photography <3
Thanks so much for your support always.
Simply awesome pics of the noodles. Wonderfully prepared.
Rosa May (@RosasYummyYums)
Delicious! My kind of noodle dish.
Kiran @ KiranTarun.com
Yummy and bursting with flavors.
Such amazing pictures - so beautiful!
pink and black
As simple as they are Tanvi, i master the art of messing up noodles..i hope and sincerely hope i can pick up a hint from this one..and beat this i am noodle;e fanatic who can not make perfect noodles, or chowmein , as they say
Hopefully this will be a end to your noodle woes 🙂
How to Philosophize with Cake
That looks awesome! So many delicious flavors, and I love the addition of eggs. Will have to try this sometime! 🙂
Thrilled to have discovered your blog this evening! Those noodles look and sound AMAZING! I have some foodie pics on my blog but I mostly write about dining out. http://thisluxlife.com/
Thank you and welcome 🙂
Hey, thank you for all your wonderful recipes. I've noticed in a few that you recommend letting the dish sit for a while before serving. I was surprised to see that even with this recipe - I'd think that it should be served immediately in case the noodles start to get starchy and dry up a bit. What's your take on it?
I always recommend leaving for 20 minutes so that noodles dry up a bit & the flavors absorb. I never had any problem of getting them soggy.
But you are right they can be served immediately, thats why I say 'if possible' in the recipe.