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Sunday, 18 September 2011



Ingredients
Veg noodles/ Egg noodles- 2 pack
Boneless Chicken pieces- 250 gms
Egg( beaten)- 2 nos
Cabbage shredded- 2 cups
Carrot julienned- 1 cup
Capsicum/ Green bell pepper julienned- 1/2cup
Light Soy sauce- 1 tsp
Green chilli sauce- 1/2 tsp
Ajinomoto- 1/4tsp
White pepper powder and Salt to taste
Oil- 3 tbsp
Green onions/ scallions- to garnish
Oil to deep fry

Chicken marinade ingredients
Maida/ All purpose flour- 2 tbsp
Corn flour- 1 tbsp
Light Soy sauce- 1/2 tsp
Red chilli paste/ Red chilli powder- 1 tsp
Salt to taste

Method
Boil egg noodles until tender, drain and  set aside to cool. Make scrambled egg out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil and set aside to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.
Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot, capsicum and cabbage and stir fry for few mins. Now add the boiled egg noodles, cooked chicken and scrambled egg to the pan. Add the light soy sauce, green chili sauce, ajinomoto, white pepper powder and required salt. Stir fry the noodles mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Noodles with Chicken Manchurian, Chilly Chicken or gravy of your Choice.

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