Indo-Chinese Pan Fry Mixed Noodle

Jan 20, 2011
Amrita Ghosh

Indo-Chinese Pan Fried Mixed Noodles - Amrita

Indo-Chinese Pan Fry Mixed Noodle is a Chinese recipe cooked but served in the Indian Style. This recipe can be served with any type of non-veg or veg item

There are a variety of Chinese recipes that are enjoyed by people from all over the world. Different countries have their own style of cooking and hence these recipes can be made in their own special chef's style. In India too any Chinese recipe is thoroughly enjoyed by Indians of any age. There are many Chinese restaurants that are found in each and every city of India. This preparation is called Indo -Chinese because although it is a Chinese preparation yet it is made in Indian Style. Most of the Indian homes adopt similar methods to prepare this recipe at home.

Indo-Chinese Pan Fry Mixed Noodle

Preparation Time: 20 minutes (Excluding boiling of the egg noodles and assorting of the ingredients)

Ingredients Used:

2 packets of Egg Noodles
1 large size onion (finely chopped)
1 medium size tomato (chopped into thin slices)
1 medium sized green capsicum (finely chopped)
1/2 small size red paparika (chopped into thin slices) (optional)
2 carrots (made into long slender strips)
1 medium sized bowl of broccoli (chopped and each flower separated neatly)
Half-cup of spring onion (finely chopped)
6-7 cloves of garlic (peeled and finely chopped)
1-2 green chillies (finely chopped)
1 tablespoon of vinegar
1 tablespoon of soya bean sauce
1 tablespoon of tomato ketchup
1 cup of boiled chicken (shredded)
1/2 cup of fried shrimps
1/2 cup of cooked scrambled egg (optional)
Salt
Oil

Preparation

Take some water in a flat bottom skillet and put to boil. Add some salt and a teaspoon of cooking oil into it.
As the water gets heated, take out the noodles from the packets and make small pieces.
Then as the water starts boiling add the broken pieces of noodles and stir.
Stir continuously with a fork. Check at times whether the noodles have become soft enough.
Then when the noodles are boiled and have become soft enough to be cooked, remove the skillet from the flame and drain out the hot water by placing the noodles into a strainer.
Immediately run cold water on the boiled noodles to avoid the sticky texture.
Then add a teaspoon of vinegar on the boiled noodles and keep aside.
Allow it to cool.
Meanwhile put a non-stick wok on the flame and add oil. Allow the oil to become very hot.
When the oil starts giving out flame, add the chopped onion, spring onion, garlic cloves and the green chillies.
Fry till the onion changes its color and becomes brownish.
Then add chopped tomatoes, capsicum, paparika, carrots and brocolli and fry.
Stir continuously and fry well so that the vegetables become soft in texture and blends perfectly with the fried onion.
After the vegetables are fully cooked add the boiled shredded chicken and the fried shrimps. Cook for another 7-8 minutes till the chicken and the shrimps get coated with the fried vegetables.
As the ingredients are more or less cooked add soyabean sauce and ketchup to it and stir. Then add the boiled noodlles.
Mix all the ingredients together so that the boiled noodles blend with the cooked ingredients in the wok. If need be another spoon of soya bean sauce and ketchup can be added.
Before removing the cooked noodles from the flame add salt and mix once again.
Remove from the flame and allow it to rest for 5 minutes.
Then garnish with the cooked scrambled egg and serve hot with some pan fried chilli chicken.

Recipe Tips:

Avoid boiling the noodles too much as it might become very soft and sticky.
Always try using egg noodles for preparing this recipe.
Avoid boiling the vegetables first and then adding to the oil for frying. It can be added uncooked into the oil and cooked then and there.
In case some foodies prefer the vegetables to be soft and feel the need to boil first, then one may buy frozen vegetable packet for this recipe. Before cooking one can place the required amount of frozen vegetables under the cold water. Once soft and dried it can be used in the recipe.
Measurement of oil depends upon the preference of the people. So if need be oil requirement can be adjusted.
Avoid adding the egg along with the other cooked protein products as it might give out a pungent smell.
Always keep the egg aside for garnishing. It can be mixed while eating.
Other protein products like pork, beef and meat can also be added depending upon the choice and preference of the people.

Serving Bowl: This dish can be shared among four to five people.