How To make Crisp Fried Noodles and Chilli Vegetables

Do you crave noodles? 10 minute spicy garlic noodles

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Veg Pan Fried Noodles Recipe | वेज पैन फ्राइड नूडल | Chef Sanjyot Keer

Full recipe for Veg pan fried noodles

Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 4

For frying the noodles
Ingredients:
• Oil 1 tbsp
• Boiled noodles 1 packet
Method:
• Heat the oil in a pan and cook the noodles on both the sides until it turns crispy and lightly golden brown.
• Cook the noodles in two batch.

For making the sauce
Ingredients:
• Oil 1 tbsp
• Spring onion bulbs 1/4th cup
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chilli paste 1 tsp
• Carrots ½ cup (roundels)
• Capsicum 1 medium size (diced)
• Red bell pepper 1 medium size (diced)
• Yellow bell pepper 1 medium size (diced)
• Mushroom ½ cup (quarters)
• Baby corn ½ cup (blanched)
• Broccoli ½ cup (blanched)
• Cabbage 1 cup
• Sugar 1 tsp
• Vegetable stock 1 litre
• Salt to taste
• White pepper powder ½ tsp
• Cornstarch 3 tbsp + water 2 tbsp
• Vinegar 1 tsp
• Light soy sauce 1 tsp
• Spring onion greens 1 tbsp
Method:
• Heat oil in a wok, add spring onion bulb, garlic, ginger, green chilli paste and sauté for a minute on high flame.
• Add all the vegetables and sauté them on high flame for a minute.
• Add vegetable stock, salt and pepper powder mix and bring it to a boil.
• Add the corn starch and water mixture and cook until the sauce thickens and turns glossy.
• Add vinegar, light soy sauce and freshly chopped spring onion greens. Give it a nice stir.
• Place the fried noodles in the serving bowl and pour the sauce over it and garnish it with few Spring onion greens. Serve hot.



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Full Recipe:

Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g)  corn starch

Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz  (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*

How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen

These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

STIR FRY CHICKEN NOODLES | CHICKEN STIR FRY WITH NOODLES | CHICKEN CHOW MEIN

Stir Fry Chicken Noodles | Chicken Stir Fry With Noodles | Chicken Chow Mein | Chicken Noodles | Stir Fry Noodles | Chicken Stir Fry | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe


Ingredients for Stir Fry Chicken Noodles:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless Chicken , sliced into thin flattish 2” strips- 250 gms
- Noodles, 150 gms pack, sufficient for 2 persons

Chicken pieces to be marinated with:
- Salt-1/2 tsp
- Pepper powder- 1/2 tsp (preferably White Pepper Powder)
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Honey- 1 tsp
- Garlic, grated- 2-3 cloves (1 tsp)

Veggies:
- Broccoli florets- 1.5 cups (100 gms)
- Carrots, julienned- 1.5 cups (75 gms)
- Red Pepper, julienned- 1.5 cups (75 gms)
- Spring Onion/Scallions whites, chopped -2 tbsp (around 3 spring onions)
- Spring Onion greens, thick chopped for garnish- 3

Other Ingredients:
- Garlic, chopped- 2 tsp
- Ginger, chopped- 1 tsp
- Refined Oil-2 tbsp
- Salt for seasoning- 1/4 tsp or to taste
- Pepper Powder- 1/4 tsp or to taste

Sauces:
- Dark Soy Sauce- 2 tsp
- Oyster Sauce- 2 tsp
- Red Chilli Sauce- 3 tsp

Preparation-

- Slice the boneless chicken fillets into 2” flattish strips.
- Grate 2-3 garlic cloves to give a teaspoon of garlic.
- Fine chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets and julienne the carrots & red pepper.
- Chop the white and green portion of spring onions/scallions.
- Marinate the chicken strips with the items specified. Mix and set aside for around 20-30 mins.

To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.

Process:

- Heat 1.5 tbsp oil in a wok.
- Add the marinated chicken and stir fry on high heat for around 4 mins till the chicken pieces are browned. Remove from oil and set aside.
- Add 1/2 tbsp oil to the same wok and heat it.
- Now add the chopped garlic and ginger & stir fry on medium heat for 15 secs.
- Add the chopped spring onion whites and stir fry on medium heat for another 15 secs.
- Now add the julienned carrots and broccoli florets, give a mix and season with a pinch of salt and pepper powder. Stir fry on high heat for 1 min.
- Add the julienned red pepper, mix and stir fry on high heat for around 2 mins till the vegetables are cooked but still crunchy and retain the color.
- Now add the fried chicken and give a mix on medium heat for 1 min.
- Now add the boiled noodles and mix it well with the vegetables.
- Add all the sauces and salt & pepper for seasoning and mix it well on high heat.
- Stir-fry and toss on high heat for 2 mins till the noodles are well coated with the sauces.
- Garnish with spring onion greens and serve hot.




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