Chinese style Noodles with Veg and eggs

I always cook Indian food at home and it takes a whole lot of my time every day. The whole of the last week we got some amazing sunshine with temperature as high as 20 degree  and we spend most of our time outdoors smelling the fresh air and sun basking and at the end of the day when we come inside even the thought of cooking used to tire me, so last few days I have been doing some quick dinners  exploring different cuisines and the dinner used to get ready in 30- 45 minutes ! Inspite of having plenty of sunlight for taking pictures, I didnt  click any and we used to finish our dinner as soon as it got ready and I have to say  the food straight from the pot tastes divine, something which I miss when I blog especially  while photographing some crispy apperizers. By the time whole photo session finishes the food goes cold :( 

Chinese style Noodles was our dinner one day but I couldnt click the picture that day. Since it tasted so good   I had to make it again for two reasons, mainly for eating again and another reason for photographing it. So this weekend with the help of S, I managed to click some step by step clicks as well ! It was a team work as Lil A was also excited about the step by step session and he too was helping S in clicking the pictures and helping me with  stirring and all !

Boil water with salt and little oil .To the boiling water add Noodles

Cook for 3 minutes or until done and drain the water.

Rinse it with some cold water and and mix with few tsp of oil.

In a wok add sesame oil and add 1 tbs od ginger and 1 tbs of garlic.Fry for few minutes.

Add sliced onions, Whites of spring onion and saute for few minutes.

Add veggies chopped lenghthwise.

 

Add all the sauces( soya sauce, redchilly sauce and worcetershire sauce )

Add salt and pepper

                                                   

Make a well in the centre and break 2 eggs.Scramble the eggs.

                                                         

Add capsicum/ green pepper and green  of spring onions

Finally add cooked noodles.

Ingredients( serves 4 )

Noodles - 400 gm

Ginger - minced - 1 tbs

Garlic minced - 1 tbs

Onion - 2 (sliced lenghtwise )

Spring onions - 5 ( chop white and green separately)

Shredded cabbage - 2 cups

Carrot - 2 large ( chopped lenghtwise )

Soya sauce - 5 tbs

Chilly garlic sauce - 4 tbs

Worcestershire sauce - 2 tbs

Salt

Pepper

Sesame oil

Eggs - 2

Green pepper/ Capsicum- 1 large  ( chopped lenghtwise )

Method

• In a big saucepan  boil water with salt and 1 tbs of oil. Add noodles to the boiling water and cook for 3 minutes or until done. Drain the water and rinse it with cold water. Add 2-3 tsp of oil to cooked noodles, mix well and keep it aside.
• In a big wok and 2-3 tbs of oil and add minced ginger and garlic. Fry for 2-3 minutes.
• Add sliced onions, whites of spring onion and saute on a medium high flame  till soft and brown.
• Add shredded cabbage, carrot, all the sauces, salt and pepper and cook the veggies until they are 3/4 th cooked.
• Make a well in the middle of wok and break 2 eggs. Scramble the eggs in the well and mix it with rest of the veggies.
• Finally add green pepper/ capsicum and green of spring onion and cook for few minutes.
• Finally add cooked noodles, give it a mix until noodles are coated in the veggies.Check the salt and turn off the flame.

Sweet and Spicy Chicken ( oriental style )

Saturday is our usual grocery shopping day and  we buy everything in bulk for the whole week that day. But  sometimes if we have weekend plans we do shopping a day early on friday night and Friday night means S need some non veg, be it chicken or fish  so if we r going to supermarket on friday night, S will dissappear with trolley in between and I have to ring him on his mobile  to find him and most of the time he will be in  hot deli corner where they have a counter for  cooked chicken thighs and wings. If not there he will be cooked meal section looking for Non veg options or in Fish Monger section ! Coming to point, so  we always pick up something every time and a  sweet and spicy chicken wings has been our  favourite choice  for a long time but maybe after eating it repeatedly we  got bored of it and moved onto different options. But recently I tried a sweet and spicy chicken at home and we all loved it and I ended up making the same thing 3 times in few days gap and after the third time I decided to give it a break at least for a month but I did click the picture last time and I wanted to share this recipe as soon as possible as I might forget all about it  and I definitely  don't want to loose this recipe.

Recipe adapted from here

Ingredients

Chicken wings/drumsticks/thighs (skinless ) - 500 gm

for marinade

Soya sauce - 1 tbs

Ginger garlic paste - 1 tbs

Kashmiri chilly powder - 1 tbs

Sesame oil - 1 tbs

Pepper - 1/2 tsp

Salt

For sauce

Honey - 3 tbs

Soya sauce - 1 tbs

Paprika powder - 1 tbs

Minced ginger - 1 tsp

Minced garlic - 1 tsp

Sesame oil - 1 tbs

Sesame seeds - 1 tbs

Method

• Wash and pat dry the chicken  with a kitchen towel.
• Marinate the chicken with ingredients mentioned under marinade and keep it overnight or at least 1-2 hours.
• Preheat the oven at 180 degree C and cook the chicken for 30 -40 mins flipping the sides in between.
• Take the chicken out and brush it with sauce on one side and cook for 2 mins  and repeat the same on the other side and cook for another 2 minutes.
• Chop some spring onions and garnish the chicken.

Chicken Dumplings /Chicken Dimsum /Chicken Momos

I remember eating these beauties from a restaurant called  Mainland China in Pune. Nobody would think of making them at home if you have so many such Chinese eating outs around. But in London where we live we don't have good Chinese, so we have almost given up eating Chinese  these days .

Recently my  hubby who is a great sea food fan  found  a Korean shop nearby for buying fish and while exploring the shop, I found this cute bamboo steamer, which reminded me of the dumplings served in bamboo steamers in restaurants. I didn't even have an idea how to make dumplings when I picked the bamboo steamer, but while  I was flipping the pages of my old recipe book (with cut outs from news papers and magazines and some recipes which I wrote down from TV shows  ) I  found a dumplings recipe. So with basic idea from the book I made my own dumplings ! They taste so delicious and I have been making them quite often  but never got to click it , so this time I made it especially for clicking it. Here we get to buy ready made dumpling pastries in that Korean shop, they are rolled very thin in round shapes and makes my  job easier, but this time I made everything from scratch , which is a bit time consuming but totally worth trying !

Ingredients
For pastry
Plain flour - 1 cup
Warm water - as required
salt
oil
For filling
 Boneless chicken - 100 gm
Cabbage - 1/2 cup ( finely shredded )
Carrot - 1/4 cup ( grated  )
Beans - 1/4 cup (finely chopped )
Spring onions - 4 ( chop greens and whites separately )
Ginger - 1 tsp ( minced)
Garlic - 1 tsp (minced )
Soyasauce - 1 tbs
Sugar - 1 tsp
Salt
Pepper

Method

• In a bowl take plain flour, salt, oil and add warm water and  make a smooth dough by kneading well .Cover the dough with a cling film and allow it to rest for 15 minutes.
• Cook boneless chicken adding salt, pepper and little water.Once cooked shred the chicken .
• In a big wok add oil and throw in whites of spring onion, saute till soft.
• Add ginger,garlic and fry for 1-2 minutes.
• Add shredded veggies, salt, pepper, Soya sauce, sugar and cook until the veggies are done.
• Finally add shredded chicken, greens of spring onion and turn off the flame.
• Meanwhile make balls out of the dough and roll it out as thinly as possible dusting with some flour.I used a bowl to cut out a perfect shape.
• Place the filling in the middle and fold it like the picture below.

• Steam the dumplings for 7 minutes.I steamed it in a bamboo steamer by sprinkling some flour on it.
• Serve the dumplings with sauce of your choice.I used sweet chilli dipping sauce.

                           

Fried Rice

Ingredients

Basmathi rice - 2 cup

Scrambled egg (2 eggs)

Carrot - 2

Green pepper(capsicum) - 1

Chopped beans -little

Green peas -little

Pepper powder 1/2 tsp

oil

Salt

Spring onion

Preparation

Cook rice and strain the water.Wash the rice with cold water to remove the starch. Keep it aside.

In a pan add some oil and fry finely chopped vegetables and green peas until it is cooked. Add little salt and pepper powder to it. Add scarmbled eggs and cooked rice and stir for few minutes. Garnish with spring onions