I am back with another recipe for something which we all love – Noodles. After coming to US, I have been missing the Chinese restaurants back in India which serve Indian-Chinese food, remarkably enjoyable to our taste buds. American-Chinese Cuisine is yet to find a place in my heart. Indo-Chinese Cuisine bears very little resemblance to traditional Chinese Cuisine. The food is flavored with Indian spices along with Chinese sauces to suit Indian taste buds. Szechuan (usually spelt as Schezuan in Indian-Chinese cooking), Manchurian, Hunan, Chilly, Garlic & Ginger dishes are popular in India.
The markets are flooded with so many different varieties of Chinese & South Asian sauces. Some of the popular Sauces used are Soy Sauce, Chilli Garlic Sauce, Green Chilly Sauce, Oyster sauce, Hoisin sauce, Duck Sauce, Fish Sauce and so on.
I have been trying different kinds of sauces to get that Indo-Chinese flavor. So, here is my recipe for making Indo-Chinese Chicken Noodles.
- Egg Noodles – 1 packet (12 -14 oz)
- Chicken Breasts (boneless & skinless) – 1/2 lb (sliced into strips)
- Finely Diced Onions – 1 large
- Finely Minced Garlic – 4 small cloves
- Finely Minced Ginger – 1 tbsp
- Shredded Cabbage – 1/2 cup
- Thinly sliced Carrots – 1 cup
- Diagonally Sliced Beans – 1 cup
- Eggs – 2
- Bean Sprouts – 1/2 cup
- Chopped Green Onions/Scallions – 1 bunch
- White/Black Pepper – to taste
- Oil – 3 tbsp
- Salt – to taste
For the Sauce
- Dark Soy Sauce – 4 tbsp
- Tomato Ketchup – 2 tbsp
- Sriracha Red Chilly Sauce – 1 tbsp
- Chilly Garlic Sauce – 1 tbsp
- Sugar – 1 tsp (optional)
- White Vinegar (Rice Vinegar) – 2 tsp
For marinating the Chicken
- Soy sauce – 2 tbsp
- Ginger garlic Paste – 1 tbsp
- Cornstarch – 1 tbsp
- Wash and clean the chicken. Slice it into small pieces. Marinate with the above ingredients and refrigerate it for at least 30 minutes.
- Boil the Egg noodles according to the instructions on the packet. Drain and rinse the noodles with cold water. Keep aside.
- Beat the eggs with little salt and pepper and keep aside.
- Heat 1 tbsp of oil in a wok and throw in the marinated chicken pieces. Stir fry on high heat for 5-7 minutes until lightly browned. Remove the chicken pieces.
- Heat 2 more tbsp of oil in the same wok and saute onions until translucent.
- Add ginger and garlic and saute for 2 minutes, making sure not to burn it.
- Add carrots, beans and cabbage to the wok. Stir fry on medium-high heat for around 5 minutes till it almost cooked but crispy. Season with salt and pepper.
- Push the veggies to the sides of the wok and add the beaten eggs. Allow the eggs to set and then scramble thoroughly.
- Throw in the previously stir fried chicken pieces to the wok.
- Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.
- Add the noodles, bean sprouts and spring onions. Toss everythign well for 3-4 minutes on medium high heat until the sauces have been absorbed by the noodles.