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.
Green Chilli & Garlic Noodles
- 150 g noodles I use Ching's brand but any egg noodle will work
- ½ teaspoon toasted sesame oil
- 1 teaspoon oil
- 6 garlic cloves finely chopped
- 4 indian green chillies (hot), adjust to taste, or use serrano pepper or thai chilies
- ½ cup red onions thin sliced
- 4 scallion green & white part chopped separately
- 1.5 cup vegetables (I used shredded cabbage, and thinly sliced carrots & bell pepper)
- 3 tablespoon cooking oil
- 2 teaspoon dark soy sauce
- 1 teaspoon green chilli sauce I use Ching's
- ¼ teaspoon garam masala
- ½ teaspoon ground black pepper
- 1-2 teaspoon rice vinegar or to taste
- ½ teaspoon salt or to taste
For The Eggs
- 1 teaspoon oil
- salt & pepper to taste
- 1 tablespoon fresh cilantro finely chopped
- Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with 1 teaspoon oil and sesame oil. Set aside.
- While the noodles are cooking, you can prepare the vegetables. Using your mortar & pestle pound the garlic into a coarse paste. 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. Cook so that they are not soft.Set aside in a small bowl.
Toss the Noodles
- 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. Also, add the vegetables to the wok and a pinch of salt. Cook for 2-3 minutes on medium high till the vegetables are lightly coated in oil and appear a bit soft.
- Add the noodles to the wok along with green parts of scallions, soy sauce, green chilli 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. Switch off the stove Add vinegar and the cooked eggs.
- Toss well serve right away.