Celebrity Master Chef Dr Kaviraj Khialani
Noodles are one of those interesting category of foods which are not only interesting to relish but are also easy to adapt into a number of cuisines across the globe. My experience with noodles goes back to childhood and it has ever since been one of my favorite dishes to have without fail in a chinese or Asian type menu plan. Noodles are made using a number of flours and flavorings as well these days, shapes, sizes, textures and variety of combinations which make them all the more welcome onto our kitchen shelves and plates.
Noodles require a little bit of precision and patience while working with since at times some of us tend to over boil the noodles which affects the end product in terms of stir frying or sautéing it. The al dente stage of cooking noodles which refers to just done texture works well same as the case with pasta too, hence a little timing and observation can help a long way.
At times people also have a query while working with noodles in terms of whether to add oil, salt into the boiling water for cooking the noodles. Usually I avoid adding it into the water, but a few drops of oil added to the boiled noodles helps preventing them from sticking. Another option which works best it to saute the veggies on one side and boil the noodles on the other and add them straight into your pan/wok which can also help save time.
Here are few of my all-time favorite noodle recipes for our readers to relish.
SPICED PEPPERY VEGGIE NOODLES
Ingredients:
Noodles- 1 packet, boiled and refreshed.
Oil- 2-3 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Slit green chilies- 2-3 no
Onion- 1 small, sliced
Salt and pepper to taste
Carrots- ½ cup shredded
Green capsicum- ½ cup shredded
Cabbage-1/2 cup shredded
Soy sauce- 2-3 tsp
Red chili sauce- 2 tsp
Water-1/4 cup
Boiled chicken cubes-1/2 cup
Saute mushroom- broccoli- Babycorn and add as well.
Scrambled eggs/ sliced roast/ grilled chicken is a good idea as well.
Spring onion greens- ½ cup chopped
Method:
- Boil water and add in the noodles, cook them to an al dente or just cooked stage and refresh with cold water, apply few drops of oil to prevent sticking.
- Heat oil in a wok/ pan and saute the garlic, ginger, slit chilies, onions and cook them for a couple of minutes.
- Add in the vegetables as listed or even as per your choice and cook them along with salt, pepper to taste, add a few drops of soya sauce and red chili sauce and mix well, cook for 2 mins.
- Now it’s time to add in the boiled/cooked noodles and choice of cooked non-veg ingredients if any being used and toss them well with the veggies, cook for 2 mins and add spring onion greens, serve hot.
ASIAN STIR FRIED FLAT NOODLES
Ingredients:
Flat noodles-1 packet
Oil-2-3 tsp
Lemon grass- 3-5 pieces
Slit red and green chilies- 2-3 no
Onion-1 small sliced
Carrots-1/2 cup shredded
Water chestnuts- 5-6 no sliced
Bamboo shoots- 4-6 pieces
Mushrooms- 3-5 sliced
Salt and pepper to taste
Soy sauce- 2 tsp
Schezuan sauce- 1-2 tsp
Water-1/4 cup
Roasted crushed peanuts- 3-4 tbsp.
Spring onion greens- ¼ cup chopped
Choice of non-veg ingredients which can be added are shredded double-fried eggs, sliced roast or grilled chicken fillets, saute or grilled shrimps etc.
Method:
- Prepare all the ingredients for the stir fried flat noodles.
- Boil the flat noodles the same way and keep them a little oiled until being used.
- Heat oil in a pan/wok and add in the lemongrass, ginger, garlic, onions and saute for few seconds.
- Add in the veggies and mix well, add seasonings as per taste and also add water and mix well.
- Add in the boiled flat noodles into the pan and give them all a gentle toss, cook for 1-2 mins and they are ready to be served.
- Garnish the flat noodles with roasted crushed peanuts/ assorted herbs and serve hot.
CHEF’S SPECIAL NOODLES
Ingredients:
Noodles- 1 packet, boiled and refreshed.
Oil- 2-3 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Slit green chilies- 2-3 no
White cabbage and purple cabbage-1/2 cup shredded, mix
Carrots-1/2 cup shredded
Green/red/yellow capsicums- ½ cup shredded
Lemon grass- 4-5 pieces
Fresh basil leaves- 8-10 no
Thai curry paste- red/green- 2 tsp
Water-1/4 cup
Salt and pepper to taste
Soy sauce-1-2 tsp
Red /green chili sauce- 1-2 tsp
Peanut butter- 2 tsp
Tomato ketchup-1-2 tsp
Sliced chicken sausages- ¼ cup
Sliced chicken salami- 2-3 slices
Spring onion greens- ¼ cup chopped
Lime juice- 1-2 tsp
Method:
- Boil water add in the noodles and allow them to cook until it is just done as per the cooking stage of noodles/pasta called al dente stage, refresh with cold water and keep aside.
- Heat oil in a pan/wok add in the lemon grass, onions, ginger, garlic, chilies and saute for a few seconds.
- Add in the assorted veggies of your choice, add salt and pepper to taste, soy, chili sauce, little thai curry paste, and little water and cook well.
- Now it’s time to add in non-veg ingredients if any and then add in the boiled noodles and given them all a nice mix.
- After allowing a cooking time to just slightly cook the veggies, we can now decide to serve the noodles hot, garnish with fresh basil or herbs of your choice, add a splash of fresh lime on top and enjoy.
CHICKEN HAKKA CHOW NOODLES
Ingredients:
Noodles- 1 packet, boiled and refreshed.
Oil- 2-3 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Slit green chilies- 2-3 no
Dry red chilies- 1-2 slit
Boneless chicken breasts- 250 gms, cut into long pieces
For marination of the chicken:
Oil-2 tsp
Red chili sauce- 2 tsp
White vinegar- 1 tsp
Salt and pepper to taste
Soy sauce- 2 tsp
White wine-2 tsp optional
Additional ingredients for the noodles:
Yellow capsicums-1/2 cup shredded
Red capsicum-1/2 cup shredded
Desiccated coconut- 2-3 tsp
Spring onion greens-1/2 cup chopped
Roasted crushed peanuts- 2-3 tbsp.
Flax seeds-1-2 tsp
Eggs-1-2 scrambled- optional.
Method:
- Boil water and add in the noodles and cook them to an al dente stage or just cooked texture, refresh and sprinkle little oil and keep aside.
- Prepare the chicken pieces’/ fish cubes/ prawns etc as per choice and apply the marination as listed above and mix well, keep aside for 12-15 mins.
- Heat oil and saute the ginger, garlic, onions, chilies for a few seconds and then add in the marinated chicken pieces and saute them for 1-2 mins, add a little water and allow to cook for 3-4 mins.
- Add in the veggies of your jobs like peppers, Babycorn, mushrooms etc and add salt, pepper, sauces as per taste and mix well.
- Now add in the desiccated coconut and spring onions, and mix well. Cook for 2-3 mins and serve hot garnished with roasted crushed peanuts, flax seeds and enjoy this interesting recipe with noodles.
EGG AND PRAWN NOODLES
Ingredients
Noodles preferred rice one- 1 packet, boiled and refreshed.
Oil- 2-3 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Onion-1 small sliced
Green chilies- 2-3 no
Medium sized prawns- 12-15 no
Eggs- 2-3 no
Salt and pepper to taste
Soy sauce- 1-2 tsp
Turmeric powder-1/4 tsp
Red chili sauce- 1-2 tsp
Curry powder-1 tsp
Coconut milk- ½ cup thick
Water-1/4 cup
Assorted veggies- carrots/ beans/ capsicums assorted colors/ mushrooms/ baby corn etc as per choice can be added here in this recipe.
Coriander leaves- 2-3 tsp chopped
Cherry tomatoes- 3-4 no
Fried onion -2-3 tbsp.
Lime juice- 2-3 tsp
Roasted crushed peanuts- 2-3 tsp
Method:
- Prepare the noodles for the recipe by boiling the rice noodles for a few mins until just done, refresh and keep aside.
- Heat oil in a pan/wok and saute the ginger, garlic, chilies, onions and cook for 1-2 mins.
- Add in the prawns and saute them for a couple of minutes, add in the salt, pepper, curry powder, sauces as per taste and little water, allow prawns to cook, also break in the eggs and scramble them side by side.
- Add in the assorted vegetables of your choice and give them all a nice mix. Cook for a few mins, add in the coconut milk and boiled rice noodles and toss well.
- Check for seasonings and dish out the noodles into a serving bowl and top with some fried onions, coriander, splash of fresh lime juice and relish it.
NOODLE DELIGHT
Ingredients:
Noodles- 1 packet, boiled and refreshed.
Oil- 2-3 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Slit green chilies- 2-3 no
Dry red chilies- 1-2 slit
Fresh mushrooms- 1 cup sliced
White cabbage-1/2 cup shredded
Carrot-1/4 cup shredded
French beans- 3-4 thinly sliced
Celery- 2 stalks cut
Babycorn- 4-6 sliced
Assorted capsicums- ¼ cup shredded
Fresh basil leaves- 10-12 no
Lemon grass- 2-3 pieces
Peanut butter- 2 tsp
Water-1/2 cup
Salt and pepper to taste
Soy sauce- 1-2 tsp
Assorted sliced nuts- 2-3 tsp
Assorted seeds-1-2 tsp
Spring onion greens-2-3 tbsp.
Method:
- Start by boiling the noodles first, cook them until just done stage and refresh keep aside.
- Heat oil in a pan/wok and start with sautéing of the ginger, garlic, onions, lemon grass, basil leaves, chilies for a couple of minutes.
- Add in the mushrooms and all other assorted veggies as above or as per choice for some taste, color and eye appeal in the dish.
- Add peanut butter, water, soy sauce, blend it well and cook for 2-3 mins, add in the noodles which have been pre-cooked and simmer for 2-3 mins.
- Check for seasonings and adjust as per taste and finally garnish with nuts, seeds and greens.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
Celebrity Master Chef Dr Kaviraj Khialani can be contacted at twitter: @kaviraj_chef Mobile: 91 9820939336
