I started learning cooking in 2012. One day I got a little ambitious and decided to cook a Chinese meal for The Husband. I followed multiple recipes by very popular Chefs and each time I finished buying, chopping and prepping the never ending list of ingredients that those recipes required, I was exhausted.
Post which I sat down and wrote my own recipe for this Chinese Noodle and Gravy combo. I really like how easy and versatile it is, and of course, the taste!
Serves 2
Ingredients
For the Noodles:
2 packs Hakka noodles
1 large Carrot
1 large Capsicum
4 Spring Onions
Soya Sauce
Red Chilli Sauce
Salt, to taste
For the Sauce:
4-5 medium sized pods of garlic, peeled and crushed
3-4 dry red chilies, cut into small bits
2 Tsp Soya sauce
1 Tsp Red Chili sauce
2 Tbsp tomato ketchup
3 heaped Tsp Cornflower mixed in 2 Teacups of water
Salt and Pepper to taste
Vegetables as desired
(You could use Broccoli, Baby Corn, Capsicum, Carrot, Mushrooms, Tofu)
(You could use Broccoli, Baby Corn, Capsicum, Carrot, Mushrooms, Tofu)
Method for the Noodles:
Fill a large pan with water, add ½ a tsp of oil and 1 tsp of salt to it and bring the water to a boil.
As the water boils, cut the Capsicum, peeled Carrots and Spring Onions into long, thin strips.
When the water starts bubbling, add the Hakka noodles to it WITHOUT breaking them.
Stir gently with a fork as you allow them to cook.
When done, drain immediately; rinse with cold water and keep aside to drain out the excess water.
In a wok heat 3-4 Tsps of oil. Add the chopped Onions and Vegetables and saute.
Add Soya sauce and Salt to it and sauté for another 2-3 mins.
Add Soya sauce and Salt to it and sauté for another 2-3 mins.
Add the cooked Noodles and mix gently.
Cover and cook for about 5 mins and then switch off the flame.
(Tip: You could make Fried Rice the same way)
Method for the sauce:
Chop the vegetables as desired.
Boil a large pan of water with 1 tsp of salt in it, and when it bubbles switch off the gas, dunk the chopped vegetables in it, let
them stay in for 2-3 minutes and then drain the water.
them stay in for 2-3 minutes and then drain the water.
In a wok heat add 2 tsps of Oil.
Add the crushed Garlic and chopped Red Chillies and sauté till the garlic emits an aroma.
To this add the sauces, ketchup and the cornflour mixed with water, stirring continuously till the sauce becomes glossy.
Add salt and pepper to taste.
Add vegetables, stir well, cook for 2-3 minutes and switch off the flame.
(Tip: Add cubed and cooked Chicken/Mutton/Fish along with the vegetables, if you like Non-veg)
The easiest Chinese Noodles with Gravy
Author: Sirimiri
Recipe type: Lunch
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- For the Noodles:
- 2 packs Hakka noodles
- 1 large Carrot
- 1 large Capsicum
- 4 Spring Onions
- Soya Sauce
- Red Chilli Sauce
- Salt, to taste
- For the Sauce:
- 4-5 medium sized pods of garlic, peeled and crushed
- 3-4 dry red chilies, cut into small bits
- 2 Tsp Soya sauce
- 1 Tsp Red Chili sauce
- 2 Tbsp tomato ketchup
- 3 heaped Tsp Cornflower mixed in 2 Teacups of water
- Salt and Pepper to taste
- Vegetables as desired
- (You could use Broccoli, Baby Corn, Capsicum, Carrot, Mushrooms, Tofu)
Instructions
- Fill a large pan with water, add ½ a tsp of oil and 1 tsp of salt to it and bring the water to a boil.
- As the water boils, cut the Capsicum, peeled Carrots and Spring Onions into long, thin strips.
- When the water starts bubbling, add the Hakka noodles to it WITHOUT breaking them.
- Stir gently with a fork as you allow them to cook.
- When done, drain immediately; rinse with cold water and keep aside to drain out the excess water.
- In a wok heat 3-4 Tsps of oil. Add the chopped Onions and Vegetables and saute.
- Add Soya sauce and Salt to it and sauté for another 2-3 mins.
- Add the cooked Noodles and mix gently.
- Cover and cook for about 5 mins and then switch off the flame.
- Chop the vegetables as desired.
- Boil a large pan of water with 1 tsp of salt in it, and when it bubbles switch off the gas, dunk the chopped vegetables in it, let
- them stay in for 2-3 minutes and then drain the water.
- In a wok heat add 2 tsps of Oil.
- Add the crushed Garlic and chopped Red Chillies and sauté till the garlic emits an aroma.
- To this add the sauces, ketchup and the cornflour mixed with water, stirring continuously till the sauce becomes glossy.
- Add salt and pepper to taste.
- Add vegetables, stir well, cook for 2-3 minutes and switch off the flame.
Spread the love
Yumm…. i've made something similar to this.. but it has been ages since i made/ate noodles !!
Oh me gawd.. you started a food blog.. damn, here comes competition *goes off muttering that i have to now look for something to do*