Spicy Desi Chowmein Hakka Noodles with Secret Spicy Masala Sauce | Desi Masala Style Hakka Noodles
full recipe:
desi chinese noodles recipe | desi hakka noodles | desi masala style noodles with detailed photo and video recipe. basically an extended version of hakka noodles recipes with a hint of desi masala for indian taste buds. it mainly includes the same set of ingredients and vegetables as the chinese version of noodles but topped with extra masala as it is prepared by street vendors. it can be an ideal lunch box meal or even lite dinner if not as an ideal party starter or appetiser.
desi chinese noodles recipe | desi hakka noodles | desi masala style noodles with step by step photo and video recipe. noodles recipes are always been one of the favourite recipes from the indo chinese cuisine. even though it is an indian version of chinese recipes, it generally follows the same technique and style of preparing any noodles or fried rice. yet there is some extended and alternative version to these chinese noodles variant and the desi chinese noodles recipe is one of the popular street food recipes.
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PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT
Ingredients: Recipe serves 3
450g Rice Noodles
200g Boneless Chicken
2 Eggs
12- 15 King Prawns
1 each Red, Yellow Peppers
1 Carrot
1/2 Medium Onion
1 tbsp Garlic Paste
Vegetable Oil
Spring Onions
SLURRY INGREDIENTS:
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Cooking Wine
1 tsp Sesame Oil
Bouillon Cubes ( I used 1 Knorr Chicken Cube)
1 tbsp Chilli Flakes
1 tbsp Curry Powder
TO SEASON THE CHICKEN:
1 tsp Black Pepper
1 Knorr Chicken
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt to taste
Music: bensound.com
SOFTEST Hops Bread and Veggie Stir Fry (Chow Mein) | Homemade Pizza | Soft Dinner Rolls
Learn to make Trini Hops Bread and Chow Mein | Homemade Pizza | Soft Dinner Rolls
Link to printable recipe:
Ingredients
Makes 12 large or 16 small
3 ½ cups all-purpose flour
4 tbs milk powder
2 tsp instant yeast
3 tbs raw brown sugar
4 tablespoons butter
1 teaspoon salt
1 ½ cups water (or milk), lukewarm
1. Place all the dry ingredients in a bowl and mix to combine.
2. Mix the melted butter and milk and gradually add to the dry ingredients to form a sticky dough. Once the dough comes together, sprinkle in flour (1 – 2 tablespoons only) to make the dough manageable (but not dry). Knead for 10 mins—folding toward the middle, spin and fold. Place the dough in an oiled bowl, ensuring that the entire surface is oiled. Cover with plastic wrap or a kitchen towel and set in a warm area for 20 mins.
3. Remove the cover and knead, using the same technique for exactly one minute.
4. Place the dough back in the oiled bowl, cover and set in a warm area for the second proofing, 60-90 minutes. It may take longer in a cold climate.
5. After it has doubled (or tripled) in size, press dough to remove air and divide into 12 or 16 pieces. To make the balls or loyahs, fold the dough towards the top and pinch to seal. Roll between the palm of your hands to shape it into a ball. Repeat with the remaining dough.
6. Place the dough in a prepared baking pan and allow it to rise (third proofing) until doubled, 30-60 mins, depending on the room temperature.
7. Preheat the oven to 350 degrees F and place the baking pan in the middle rack. Bake for 25-35 mins or until the dough has once again doubled in size, is golden brown, the house smells amazing, the bread is hollow when tapped and light in weight. Brush the top with butter if you want a softer crust and enjoy.
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BETTER THAN TAKEOUT - Chow Mein Recipe (广式炒面)
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Today, we are making Chi You Huang Chow Mein (豉油皇炒面). Chow (炒) is stir fry. Mein(面) is noodles. Chi You Huang (豉油皇) means “the king of soy sauce”. I know it sounds weird, but it is trying to describe that if you cook this right, you can maximize the flavor of the soy sauce and bring this dish to the king level. So this is basically vegetable stir fry noodles that are seasoned with soy sauce.
INGREDIENTS (1 portion)
150 grams (5.3 oz) of fresh egg noodles or 100 grams (3.5 oz) of dry egg noodles
40 grams 1.4 oz of bean sprouts
40 grams 1.4 oz of carrot
1/4 of a medium-size onion about 40 grams / 1.4 oz
40 grams 1.4 oz of garlic chives
1 clove of garlic
A drizzle of olive oil to add to the water
1 liter of water to pre-cook the noodles
1-2 tbsp of oil to stir fry
1 tbsp of light soy sauce (Amazon Link -
1 tsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of sugar
INSTRUCTIONS
Bring 1 liter of water to a boil. Add a drizzle of olive oil, then toss in 100 grams of dry egg noodles (or 150 grams of fresh egg noodles).
Turn off the heat immediately, let the noodles soak in the hot water. Gently loosen up all the noodles with a pair of chopsticks. Dry egg noodles will take about 3-5 minutes; fresh egg noodles will need 2-3 minutes depending on the thickness.
Take out the noodles and spread them on a rack for at least 10 minutes. The rest of the heat will help to evaporate the excess moisture.
Cut the noodles into 6 inches long pieces with a pair of scissors.
Julienne some vegetables. I used 40 grams (1.41 oz) of bean sprouts, 40 grams (1.41 oz) of carrot, 40 grams (1.41 oz) of garlic chives, 1/4 of an onion, and 1 clove of garlic.
In a sauce bowl, mix 1 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce and 1/4 tsp of sugar.
Turn the heat to high. Heat your wok until smoking hot. Add 2 tbsp of oil. Swirl the oil around to cover the bottom to create a non-stick layer. Add in the noodles. Use two pairs of chopsticks to fluff the noodles for a couple of minutes.
Add the vegetables. Pour in the sauce in batches. Stir to combine all the flavor. Turn off the heat and serve the noodles on the plate.
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Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
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There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link -
Chili flake to taste optional (Amazon Link -
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
BREAD NOODLES PUFF RECIPE | MAGGI BREAD POCKET | BREAD MAGGI SNACKS | NOODLES PUFF RECIPE | N'Oven
#Bread_Noodles_Puff #Maggi_Recipe #Noodles_Puff
BREAD NOODLES PUFF RECIPE | MAGGI BREAD POCKET | BREAD MAGGI SNACKS | NOODLES PUFF RECIPE | N'Oven
INGREDIENTS & PROCESS:
1 TBSP OIL
2 TBSP ONION
½ TSPN GREEN CHILLI
2 TBSP CARROT
2 TBSP TOMATO
2 PACKET MAGGI MASALA
1 AND ½ CUP WATER
COOK UNTIL BOIL
2 PACKET MAGGI NOODLES
SALT AS PER TASTE
COOK AND DRY OUT THE WATER
1 TSPN TOMATO KETCHUP
1 TBSP CORIANDER LEAVES
MIX WELL
1 TBSP FLOUR
2 TBSP WATER
MIX WELL
BREAD PIECE
CUT THE EDGES
ROLL THE BREAD
SPREAD FLOUR MIXTURE
COOKED NOODLES
SEAL THE EDGES
FRY IN MEDIUM HEATED OIL
EASY DIP SAUCE
1 TBSP MAYONNAISE
1 TBSP TOMATO KETCHUP
MIX
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