Fiery Chinese Noodles

When it is raining outside and you scream for 'chinese', this is the dish you want to dig in. It is a hot and spicy noodles that wakes you up and makes you warm from the inside. With the other usual veggies, i have added chinese cabbage 'baby bok choy' for a real chinese touch. If you haven't tasted bok choy, i highly recommend you trying that. When it comes to sauces, a little from here and a little from there really enhances the flavor and heightens up the taste. And here goes the recipe,

Ingredients:

6 oz pkt any noodles

1 Egg

1/2 Red onion (thinly sliced)

1 medium Carrot (thinly sliced)

1/2 medium Bell pepper (thinly sliced)

2 Baby Bok Choy (sliced)

2 Green onions (chopped)

1 1/2tsp Garlic (minced)

1 1/2tsp Ginger (minced)

1tbsp Soy sauce (reduced sodium)

1 1/2tsp White Vinegar

1tsp Chilli Garlic Sauce

1/2tsp Crushed Red pepper

1/2tsp Black pepper(crushed)

1tsp Chow Chilli oil (optional)

1tbsp + 1tsp Sesame oil

How to: 

Cook the noodles as per the instructions in the package.

Drain in a colander, transfer into a bowl and add 1tsp sesame oil. Mix and keep aside.

In a wok, heat the remaining oil in a medium-high heat, add the ginger and garlic and cook for a min.

Now add the onions and saute for 30 secs and add the carrots.

After a min, add the bell pepper and bok choy and cook for a couple of mins, stirring continuously.

Push the veggies to a side and break the egg and scramble it.

Now add the cooked noodles, add the soy sauce, vinegar and chilli garlic sauce followed by black pepper and crushed red peppers.

Use tongs to mix well and coat the noodles with the sauce and peppers.

Sprinkle the green onions and switch off the stove.

Serve it with hot sauce or chow chilli oil.

Tofu Egg Fried Rice with Chilli Garlic Sauce

An irresistible one pot meal which is rich in protein and a lot of flavors is ready to dig in. Cooking with sesame oil really brings out the flavor just like the fried rice at the chinese restaurant. You can also add crushed chili flakes along with the chilli garlic sauce to increase the heat level. There are a countless way to prepare this fried rice. So, try this recipe with your twist on it and have fun cooking. 

Ingredients:

3/4 cup Basmati Rice

14oz Firm Tofu   

2 Eggs

3/4 cup Cabbage (shredded)

1/2 Green Bell pepper (thinly sliced)

1 medium Carrot (sliced diagonally)

2tsp Garlic (minced)

1 Green onion (chopped)

1tbsp +1tbsp Light Soy sauce

2tsp Chilli Garlic sauce (Homemade)

1tbsp Sesame oil

Salt

Chilli Garlic Sauce

Ingredients:

5 Dried Red chilies

1/2 cup Hot water

1 1/2tsp Garlic (minced)

1tsp Sugar

1/2tsp Salt

2tbsp White Vinegar

1tbsp Sesame Oil

How to:

• Break the dried red chilies and soak'em in hot water for 20 mins to soften.
• Then drain the water and grind the chilies in a mixie/blender.
• Now add garlic, sugar, salt and white vinegar and grind'em coarsely, and transfer'em to a bowl.
• Heat the sesame oil in a skillet until it starts to smoke and pour the oil over the ground chilli garlic sauce.

• Mix well and serve the hot sauce as a side or over the fried rice.

How to(Fried rice):

• Pressure cook the basmati rice, fluff it with a fork and keep it aside.
• Cut the tofu blocks into 8-10 squares and drizzle 1tbsp soy sauce and let'em soak for 10-15 mins.

• Heat 1tsp of oil in a wide skillet and sear the tofu squares to golden brown.

• Heat the sesame oil in the same skillet, add the minced garlic and saute for a min.

• Add the carrot, saute for a couple of mins and then add the bell pepper and cabbage along with some salt.

• After another couple of mins, push the veggies to the side and break the eggs. (I added 1 whole egg and 1 egg white.)

• Scramble the eggs, then add the seared tofu and cooked rice together. Mix well.

• Slightly increase the flame, pour the remaining soy sauce and the homemade chili garlic sauce over the rice and give it a good mix.

• Check salt for taste and cook until rice is heated through.

• Switch off and sprinkle the chopped green onions.

• Serve hot with more hot sauce as a side.

Chinese style Chewy Fried Rice & An Award

Stir-fried rice, what a comfy way to incorporate all the non-favorite ingredients into one tasty meal. Thats how i made my fried rice today with brown rice and veggies which when cooked separately, Senthil would have never touched it. Got to say this, sautéing garlic and dry chilli in the sesame oil, flavors the rice so well. Just with the addition of scrambled eggs and extra crushed peppers, he couldn't just stop eating it. Ah, that was easy! Lets get on to the recipe.

Ingredients:

3/4 cup Brown Basmati Rice 

2-3 Eggs

1/3 cup Petite Green Peas (frozen & thawed)

1/3 cup Carrot (finely chopped)

1/2 cup Cabbage (shredded)

2 Green onions (chopped)

1 1/2tsp Garlic (minced)

3 Dry red Chilli (cut lengthwise)

3/4tsp Crushed Red Pepper

1tbsp Soy Sauce

1tbsp + 1tsp Sesame Oil

1 1/2 cups Water

Salt

How to:

• Beat the eggs with salt and ground black pepper, scramble'em in a skillet and keep aside. 
• Pressure cook the brown rice in 1 1/2 cups water along with 1tsp oil and some salt.
• Fluff the rice, spread it on a plate and let cool completely.
• Heat the remaining oil in a skillet, add the dry red chilli, garlic and half of the green onions and saute for a min.

• Then add the carrot, green peas and continue to cook until half tender and half crunchy.

• Add the shredded cabbage, saute for couple of mins and then pour the soy sauce.

• After a min, add the cooled rice, increase the heat to medium-high and keep mixing gently until the rice is heated through.

• Now add the crushed pepper to the rice, followed by scrambled eggs.

• Switch off and garnish with the remaining green onions.

Serve hot and enjoy!

Hi friends happy to receive this award from my fellow blogger Roshan "Roshan's Cucina". She is a wonderful blogger with fabulous recipes. Do check her space, if you already haven't. 

Thanks again, Roshan.

Indo-Chinese Chilli chicken

Ingredients:

1lb Chicken (bite-size)

For Marination:

1 Egg

1tbsp Corn flour

1 Pinch Ajinomotto

1/2tsp Salt

1/2tsp Black pepper powder

For sauce:

1/2 Yellow Onion (diced)

1/2 bell pepper (sliced)

5 dry red chilli (cut length wise)

1 1/2tbsp garlic (finely minced)

1tbsp ginger(finely minced)

2 green onions (chopped)

1/2tbsp chilli powder

1/2tsp Black pepper powder

1 tbsp corn flour (diluted in water)

4tbsp Soy sauce

1 1/2tbsp Chilli-garlic sauce

2tsp White Vinegar

1 pinch Ajinomotto

1 pinch Sugar

2 cups Water

Salt

Oil

How to:

• Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.

• In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.

• Now add the onions and bell pepper and saute well.

• Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
• Add the ajinomotto, sugar and salt and mix well.

• Now add the soy sauce and chilli-garlic sauce and cook for a min.

• Pour the water, bring it to a boil and add vinegar.

• Then add the fried chicken and mix well. Check salt and pepper for taste.

• After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.

• Switch off, when the sauce starts thickening and garnish with the remaining green onions.

Serve hot with steamed rice or fried rice or naan.