DR KAVIRAJ KHIALANI, CELEBRITY MASTER CHEF
Noodles is a word that excites food temptations and elevates the appetite to level next. A concept that goes back age-old now has been developed positively towards becoming a hit list quick-fix option for so many of us who truly believe that variety is a choice that must make for a delectable gastronomic experience!
While the connoisseurs believe in having it in classic versions and the contemporary lovers like to twist and turn the choice ingredients from the basic flavours, colours to the amalgamation of fusing unbelievable ingredients, and cuisine specialists contribute their signature choice add ons to evolve noodles beyond imaginations and expectations.
Noodles are not only simple to make and easy to adjust with our taste buds but also they are versatile in variations and can be modified to please many foodies who love exploring.
How does one Innovate with Noodles?
Try noodles with Indian flavours temper them with cumin, mustard, dry red chilies, green chilies, use shallots in place of onions, add Indian style curry powder to the mix, use coconut milk for a change, make it a little soupy as well.
Thai Style Noodles
Use ingredients like lemongrass, basil, kafir lime leaves, Thai curry pastes red-green-yellow, use colorful veggies/prawns/fish/chicken add a dash of soy or stir fry sauce.
Filipino Style Noodles
Use the rice noodles, thin varieties, add a touch of garlic, eggs, veggies to taste, soy-marinated chicken/meat/prawns, etc, serve them hot with a dash of hot sauce and a little steamed rice.
Burmese Style Noodles
They call is Khow-Suey a bowl full of steaming hot noodles with a coconut curried sauce choice of prepared garnishes from fried onions, garlic, crushed peanuts, a slice of lime, blanched cubes of veggies/ cubes of cooked chicken/fish/prawns, etc, served from a live station as well.
Indonesian Style Noodles
Boiled noodles, tossed in a mild ingredient list of veggies/non-veg, pre-cooked to save on time, variety meats lamb, pork, beef is used. scrambled eggs, a dash of soy and peanut butter sauce, a little fish sauce, and not to forget the goodness of toppings as per taste.
Here are a couple of recipes using Noodles for all our readers to try and relish:
CHICKEN PEPPER NOODLE DUET
Ingredients
Chinese noodles- 1 packet- egg/eggless any could be used.
Oil- 2 tbsp.
Garlic- 1 tbsp. chopped
Onions- 1 med size, sliced.
Carrots- ½ cup shredded
Cabbage-1/2 cup shredded
Capsicums-1/2 cup shredded
Beansprouts-1/2cup
Shredded boneless chicken- 1 cup
Salt and pepper to taste
Soy sauce to taste
Red chili/green chili sauce- 1 tbsp.
Tomato ketchup-2 tsp
Spring onion greens- 2 tbsp. chopped
White vinegar- 1 tsp
Method
- Prepare all the ingredients for the noodles.
- Heat oil in a pan, add in the garlic, onions, saute add in the carrots, cabbage, capsicums, boneless shredded chicken and stir well- can also use assorted veggies of your choice as well, can add paneer/tofu as well.
- Add in the seasonings, sauces to taste and mix well, allow to cook for 3-5 mins, add in the boiled noodles and toss well, finally add in the vinegar and spring onions and cook for another 1 min.
- Serve hot.
SOUPY BOWL OF NOODLE WONDER
Ingredients
Boiled noodles of your choice- 2 cups
Oil- 2 tbsp.
Ginger- 1 tsp shredded
Garlic- 1 tsp chopped
Onions- ½ cup sliced
Lemon grass- 8-10 pieces
Basil leaves- 6- 8 pcs.
Slit red/green chilies- 2-3 no.
Thai curry paste- 2 tbsp. red or green/yellow
Water-2 -3 cups
Salt and pepper to taste
Assorted blanched veggies- 1 cup- Babycorn, beans, carrots, beans, broccoli
Cornflour – 2 tsp mixed with 4 tsp water
Chopped spring onion greens- 2 tbsp.
White vinegar- 1 tsp
Roasted crushed peanuts- 2 tbsp.
Coconut milk- 2 cups
Can also use non-veg like chicken meatballs or prawn koftas/ sliced sausages/ salami/ham/ boiled eggs.
Method
- Heat oil in a pan saute the ingredients once by one and add in the curry paste mix well add in little water or stock as desired and bring to a boil, add veggies, seasonings, sauces and cook for 4-5 mins.
- Add in the noodles and coconut milk and toss well, coo for another 2 mins, add in the cornflour water mix and boil, thicken as desired.
- Check for seasoning and texture and serve hot.
STIR FRIED HEAVENLY TOSSED NOODLES
Ingredients
Rice noodles/glass noodles- 2 cups
Oil- 1 tbsp.
Garlic cloves- 4-5 nos.
Shallots- 3-4 no. sliced
Shredded assorted veggies of your choice-1 cup
Broccoli, zucchini, carrots, beans- 1 cup assorted blanched.
Veg stock/chicken stock/water- 2-3 cups
Salt and pepper to taste
Soy sauce- 1-2 tbsp.
Honey- 1 tbsp.
Red chili sauce- 1 tbsp.
Green chili sauce- 1 tbsp.
Double fried eggs- 2 no. shredded
Fresh herbs for garnish- 2 tbsp.
Dash of lime juice- 2 tbsp.
For Non-Veg
Sliced sausages/ shredded ham/ salami/ cooked roast chicken slices/ sliced roast meat/ canned fish/ saute prawns
Method
- Prepare all the ingredients for the recipe.
- Heat oil in a pan, add in the garlic, shallots, and saute, add in the non-veg/ assorted veggies and saute on a high flame for 2 mins, add in the sauces, seasonings, and the raw noodles.
- Now add in double the quantity of stock or water and simmer cover and cook the noodles until most of the liquid is absorbed.
- Add honey, lime juice, and salt as needed, add the double-fried eggs towards the end/ greens for garnish, and serve hot.
- Add chili vinegar, hot sauce, red chili sauce, etc.
