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Chinese Mixed Noodles

>> January 03, 2011

Chinese food is very popular in our city as it is in our home. We frequent a Chinese restaurant and every time we either have a mixed noodles or a mixed rice which is a signature dish of the restaurant. After trying few of the Chinese restaurants in town, Chiyang seems to be the best place. The reason is many: i have not tasted ajino motto in their preparation, the portions are good, the ambiance is superb (in the air conditioned space) and the menu is reasonably priced.  The mixed noodles in the restaurant has chicken, beef, prawn, pork, eggs and an assortment of vegetables. In this recipe i have avoided beef and pork, yet it tasted very yummy.

the recipe

Hakka noodles - 400 gms
Ginger Garlic paste - 2 tbsp
Soya Sauce - 3 tbsp
Oil - 3 -4 tbsp
Chicken stock - 3/4 - 1 cup
Egg - 1 or 2
Sugar - 1 1/2 tsp
Spring onion, chopped - 2 tbsp
Pepper powder - 1/2 - 3/4 tsp
Salt to taste

ingredients to be sauted 

Capsicum, julienned - 1
Carrot, julienned - 2
Cabbage, julienned - 3/4 cup
Onion - 2 (cut into slight thick slices)
Celery, julienned - 3 stalks
Chicken, boiled & shredded - 3/4 cup
Boiled prawns - 3 -4 tbsp
Green chilly (optional), chopped - 1 or 2

the method

Beat the egg with required amount of salt and make an omelette. Cut it into thin strips / juliennes. 

Boil the noodles as per instruction. Add required amount of salt while boiling.

Heat 2-3 tbsp oil in a wok or a wide pan (uruli in Kerala) and add all the ingredients to be sauted. Add salt and stir briskly in high heat. When the vegetable are almost cooked but remains crunchy turn to low heat and make some space in the middle. Add a tbsp of oil and add the ginger garlic paste. Stir for a minute and then stir it along with the vegetables*. Turn to high heat, make space in the middle of the pan and add the soya sauce. Immediately add 1/2 tsp salt and 1 1/2 tsp sugar. When the sauce sizzles, mix all the vegetables. Add the cooked noodles. Pour the chicken stock 1/4  cup a time and mix with a fork and spoon on each hand. When the noodles reaches the preferred consistency stop using the stock. Add the egg and pepper powder. Garnish with spring onions and turn off heat. Serve with tomato sauce / ginger chicken / chicken manchurian / chillie chicken. 

*Ginger Garlic paste is added in the process of cooking to prevent it from burning in high heat. 


Dr.Sameena Prathap
January 3, 2011 at 6:50 PM  


Beautiful nooles..:)Happy new year to you dear!!:)



Suja Sugathan January 3, 2011 at 7:50 PM  

Delicious chicken noodles..love it,quick and wonderful recipe.

Torviewtoronto January 3, 2011 at 8:43 PM  

similar to how we make looks fabulous

Mehnaz Kapadia January 3, 2011 at 9:59 PM  

This made me sooooooo hungryy!! Awesome recipe!

Swathi January 3, 2011 at 10:09 PM  

Delicious chicken noodles, awesome recipe.

Kairali sisters January 3, 2011 at 11:07 PM  

OO I miss this so much...Looks adipoli tto..Happy new year Roshan..

Priya January 4, 2011 at 1:46 AM  

Slurp, wat a tempting,filling and droolworthy noodles...

Sushma Mallya January 4, 2011 at 10:29 AM  

Wish you and your family a very happy new year

Treat and Trick January 4, 2011 at 4:21 PM  

Looks yummy! It is my favorite too..

sbvera January 5, 2011 at 8:43 AM  

yum yum.... nice note on restaurant, globe trotters will know where to dock while visiting 'naadu'which has changed so much :D Nice to know chiyang still has its edge :)

Pushpa January 5, 2011 at 11:08 AM  

Happy 2011 Roshan,noodles looks mouthwatering.

Sneha Pradeep January 6, 2011 at 12:07 PM  

i love to eat noodles...will surely try this...looks delicious...

Ananda Rajashekar January 6, 2011 at 9:00 PM  

Haila that is one plate of whole goodness..slurp :) Very Happy new year to you :)

Primna March 16, 2012 at 12:48 AM  

It looks sooo yummy.Your kids r so lucky to have different varieties of food.

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