Indo – Chinese noodles called so because it is customized version that is suitable for Indian taste buds and convenience.
while the original chinese noodles mainly called as chow mein comprises of added ingredients like oyester sauce and starch paste and rice wine vinegar etc.
Whereas the world is full of time-consuming noodles recipes such as Pad Thai, Pad See Ew (Thai Stir Fried Noodles), Singapore Noodles, and Yakisoba (Japanese noodles), to name a few, our Indo-Chinese recipe is quick, comforting, and well-liked by most Indian households. So Indo-Chinese is a go-to comfort food that can be prepared in less than 10 minutes if all of the ingredients are readily available.
The recipe :-
- In a pot of boiling hot water , sprinkle some salt, once it is bubbling hot turn of the heat and add the hakka noodles of your choice. leave the noodle for 5 minutes covered . after 5 minute transfer it to a colander and strain the noodles under room temperature water. spread some oil, cover and set it aside. (I have used Ching’s hakka noodles, remember to follow the instruction mentioned behind in different noodle packets)
- In a wide wok or nonstick pan , heat oil, add finely grated/chopped ginger and garlic. add spring onion (only the onion) and fry well in medium to low flame for a minute.
- Add the vegetables and toss it in high flame, do not cover and cook. In a seperate bowl add soy sauce (for flavour), dark soy sauce (for colour), vinegar, green chilli sauce and salt, mix well and keep it ready.
- The vegetables will take around 5 – 8 minutes, then add in these sauce , give a quick stir and add the noodles immediately. adjust the level of spice according to your taste.
- Garnish with spring onion greens and serve hot.
NOTE: do not too much water for the noodles to boil as we strain the flavours of the noodles will be lost, as such just keep water till the level it needs to be immersed.