Honey Noodles

From : http://www.zeekhanakhazana.com/recipe/honey-noodles

iNGREDIENTS

For noodles

• 250 gms refined flour 
• 2 tbsp oil
• 1 pinch of salt
• Oil to fry

For topping 

• ½  cup honey 
• 2 tbsps oil 
• Chocolate sauce to drizzle 
• Vanilla ice cream as needed.

METHOD

• Combine the refined flour, oil and salt to make dough and leave it to rest about about five minutes. Roll this dough into thin sheets and using a knife cut into thin strips. Deep fry these strips in oil till golden brown and then drain the excess oil on a paper towel.
• Place the noodles in a serving plate and drizzle honey and chocolate sauce over them. 

Serve with a dollop of ice cream. 

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Chilli Garlic Noodles

Ingredients
2 cups boiled noodles
1/4 cup chopped spring onion greens
1/4 tsp m.s.g powder (optional)
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste


Method
1.Heat the oil thoroughly in a large wok or pan.
2.Add the spring onion greens, ajinomoto, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.
3.Pour the chilli oil on top and toss well.
4.Serve hot.

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HAKKA NOODLES

My Clearification About All Recipes

From : Kitchenparivar.com
Preparation time: 10 mins
Cooking time:15-20 mins
Serves: 4 people
Ingredients:
hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup

Method:
1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.

Tips:
1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.

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MUSHROOM NOODLES

From : Indianfoodforever
Ingredients:
1 tin mushroom
1 cup noodles
2 onion (pyaj)
10-11 garlic (lahsun) buds
1 cup cream
2 cheese cubes
3 tbsp butter
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp black pepper powder (kali mirch)

How to make mushroom noodles:
Boil noodles in a container with salt.
When it softens, strain and wash with cold water.
Take out mushrooms and cut into thin slices.
Keep the juice separately.
Finely chop onions and garlic.
Heat butter in a pan.
Put boiled noodles in it along with a pinch salt and fry. Take it out and keep aside.
Now heat remaining butter in a pan and fry onions and garlic until it turns pink.
Then add mushrooms and carom seeds for 2 minutes.
Then add salt, black pepper powder, juice taken out from tin and cream.
Cook for sometime and then add noodles and grated cheese.
Fry for a minute and then remove it from the flame.
Serve it hot.

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SCHEZWAN VEGETABLE NOODLES

From : Sailusfood
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese

Ingredients:
1 packet noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped

Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil

Method :
1 Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot

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NOODLE SAMOSA

Chef's Name : Nishtha Asrani
IngredientsOil, to deep fry
For the noodles:
1 bowl, boiled noodles
1 Tbsp oil
2 cloves garlic minced
1 onion, sliced thinly
1 capsicum, sliced thinly
1 carrot, sliced thinly
1 cup shredded cabbage
Salt, to taste
2 tsp soya sauce
1 Tbsp vinegar
1 tsp aginomoto (Optional)

For the samosa pastry:
2 cups maida
1 cup atta
1 Tbsp oil
1 tsp ajwain
Salt, to taste
Water, to knead the doughMethod

For the noodles:
In a wok add oil, garlic, onions. Saute till pink.
Add the carrots, capsicum and cabbage. Stir fry on high heat for 2-3 minutes.
Add salt, soya sauce, vinegar, aginomoto and boiled noodles. Toss and keep aside.

For the samosa pastry:
Mix the maida and atta.
Add salt, ajwain and oil.
Knead the dough with water.
Let the dough rest for 20-30 minutes.

Making the samosa:
Make a round shaped roti. Cut it into half.
Make a cone out of that half. Fill it with noodles.
Seal the edge with some water or oil.
Deep fry till golden.
Serve.

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