Sesame Noodles

Ingredients

Spaghetti noodles: 200 gm

Chopped spring onion: 1 cup

Sliced capsicum: ½ cup

Sesame seeds: ¼ cup

Soy sauce: 4-5 tsp

Sesame oil: 2-3 tsp

Canola oil: 2-3 tsp

Vinegar: 2 tsp

Red chili flakes: 2 tsp

Salt: To taste

Method

Cook spaghetti till tender according to the directions mentioned on the package. Drain, rinse in cold water, add 1 tablespoon of oil and set aside.

Dry roast sesame and keep aside. Whisk soy sauce, sesame oil, canola oil, vinegar, red chili flakes and salt.

Heat one tablespoon of oil in a pan and add spring onion and capsicum, sauté for a minute and add whisked soy mixture. Add noodles and toss well. Remove from the heat and add roasted sesame. Garnish with spring onion before serving.

Crispy Noodles

Ingredients

Rice noodles: 100 gms

Paneer: 1 cup, cut into strips
Oil: For deep frying

For Sauce
Chopped garlic: 1 tsp

Chopped onion: ½ cup

Soy sauce: 2 tsp
Sugar: 2 tsp
Lemon juice: 2 tsp
Vegetable stock: 1 cup

Chilli powder: 1 tsp

Olive oil: 2-3 tsp

Salt: To taste

For Garnishing
Diced cabbage: 1 cup
Bean sprouts: ¼ cup
Chopped spring onion: 1 cup

Boiled cauliflower florets: ½ cup

Slit red chilli: 2

Method
Heat oil and deep fry the noodles till crisp, drain and keep aside. Deep fry paneer till crisp, drain and keep aside.

To prepare sauce, heat olive oil in a pan, add garlic and onion and sauté till onion turns translucent. Add soy sauce, sugar, lemon juice, stock and salt and stir till the mixture starts to thicken. Add the fried paneer, chilli powder and mix well. Add the fried noodles, just before serving. 

Serve garnished with the cabbage, bean sprouts, spring onion and cauliflower and top with the slit red chilli.

Hakka Noodles

Ingredients
Boiled hakka noodles: 2 cups

Dried red chillies: 2-3

Chopped spring onion: 1 bunch

Chopped capsicum: 1 cup

Finely chopped garlic: 2-3 tsp

Vinegar: 1 tsp

Salt: To taste

Olive oil: 2 tsp

Method
Crush red chillies and garlic coarsely. Heat oil in a pan and add crushed chilli and garlic and sauté well. Add capsicum and fry till tender. Add spring onion and fry for 2-3 minutes. Add noodles, salt and vinegar and mix well. Heat for a minute and serve with schezwan sauce or manchurian gravy.

Schezwan Sauce

Ingredients
Sesame oil: ½ cup

Red chillies: 8

Finely chopped onion: 1

Finely chopped garlic: 2 tsp

Finely chopped ginger: 2 tsp

Chilli powder: 1 tsp

Corn flour: 4 tsp, mixed in a cup of water

Vinegar: 2 tsp

Soy sauce: 2 tsp

Chilli sauce: 2 tsp

Salt: 2 tsp

Method
Grind together the onions, garlic and ginger. Heat oil in a pan and add red chillies and sauté on high flame till they darken. Add the onions, garlic and ginger paste and stir fry over high heat till glossy. Add the corn flour mixture and bring to a boil. Lower the flame and add chilli powder, vinegar, soy sauce, chilli sauce and salt and mix well. Cook for another minute and transfer to a serving bowl.

Manchurian Sauce

I love Chinese food and once in a while I keep preparing them at home. Since most of the Chinese recipes use Manchurian Sauce or Schezwan Sauce, I prepare them fresh at home and store in an air tight container in the refrigerator. They are simple and easy to prepare. 

Ingredients

Corn flour: 6 tsp, mixed with 1 cup of water

Vinegar: 3-4 tsp

Salt: 3 tsp

Soy sauce: 3-4 tsp

Tomato puree: 1 cup

Ajinomoto: A pinch

Water: 2 cups

Method
Mix all the ingredients, bring to a boil and simmer for 5-6 minutes before transferring to a serving bowl.