You don’t count calories when you order in Chinese!
As you know by now, Chinese food, very close to my heart… and stomach. I crave for Chinese food especially from those really quaint inexpensive joints. We all have our preferences, and I, prefer rice to noodles any day. But this crispy noodle with veggies or meat definitely tops the list.
When I made this the other day, I could picture a silver bag of food delivered at my door step. This recipe does mess up your kitchen, but it’s totally worth it. I make noodles at home occasionally as we usually stick to whole wheat food. But, come on, who doesn’t like takeout food made at home. I can also assure you that this is way more hygienic. On that note, I’m hoping you’ll try this recipe and sing me some praises.
We often tend to give credit to the kitchens outside of our home. I’m going to help recreate the magic in your own little kitchen! I made a vegetarian version of these crunchy lovelies to pacify a sect of friends. You go ahead, savor you taste buds 😉
Here’s what you need
And the ‘sacred secret’ ingredient…
First up, prepping the noodles
Boil water is a sauce pan and add 2-3 tbsp. of oil into the boiling water. This is to ensure the starch released from the noodles does not cause it to stick to each other.
Drain noodles and with your fingers separate strands ensuring they have no tendency of sticking together. If they feel starchy, spoon over 2 tsps. of oil and continue to separate them.
When they dry out a little, sprinkle corn flour generously the noodles and toss them around. I warned you about the mess 🙂
Heat sufficient oil to fry the noodles. Please do not skimp on the oil like I did.
Fry the noodles in batches depending on how many hungry stomachs you are catering to.
Keep the flame down to medium low and I recommend using a wide pan for frying. Drain excess oil on paper napkins.
Break up the fried noodles to bite size strands and they’re ready to roll…!
Heat oil in a wok and very quickly now, sauté chopped chili and garlic.
Crack an egg and give it a quick stir.
Add all the veggies and stir. Colors make me happy!
Mix in the broken noodles along with soy sauce and chili sauce and give it a good toss. Season lightly with salt.
That’s that! We’re done. Crunchy noodles just like that at your favorite restaurant!
From wok to plate in less than 20 minutes.
Hope you all like this post as well.
Have a great day!
Noodles 1 pack
Garlic 2 pods
Soy sauce 1 tbsp.
Chili sauce 1 tbsp.
Spring onions 2
Onion 1 small sliced
Carrot ½ julienned
Capsicum ½ sliced
Corn flour 1-2 tbsp.
Salt to taste
Oil for frying
Boil water with 2-3 tbsp. of oil. Cook noodles in the boiling water. Drain and separate strands with oil if required. Sprinkle 1-2 tbsp. of corn flour on noodles and mix. Heat enough oil and deep fry the noodles until crisp and lightly golden. Drain excess oil and break up into bite size pieces.
Heat oil in a wok and sauté garlic and chili until golden. Crack an egg and stir. Add all the veggies and give it a good toss. Mix in the noodles, soy sauce and chili sauce. Season with salt and serve immediately!