Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a chinese recipe that I like to use sometimes. I have a standard everyday recipe for noodles which I will post later. This is almost as good though. All my chinese recipes are indianised a bit though. SO you have a combination cuisine.

Ingredients Nutrition

Directions

  1. Boil the noodles in 5-6 cups of water with salt and a tsp of oil till slightly underdone.
  2. Drain immediately and run them under cold water.
  3. Stir in a little oil to keep them from sticking together.
  4. They should be firm and each one separate.
  5. Keep aside even under refrigeration overnight if possible.
  6. Prepare the vegetables.
  7. THis is the time consuming part.
  8. In a wok.
  9. Heat the oil on high to medium high Saute the bacon.
  10. Add the chilli powder, ginger, garlic, green chilli.
  11. Add the chicken.
  12. Saute till they are light brown in colour.
  13. (5 mins or so) Add all the vegetables one by one in sequence and stir each time.
  14. Starting from onion to the cabbage.
  15. Now reduce the heat and add the ingredients from soya to the sugar.
  16. Bring to a boil.
  17. Now add the cornflour dissolved in the water to the boiling liquid.
  18. Cook till the sauce turns thick.
  19. Keep aside.
  20. In a fry pan heat the remaining oil.
  21. Add the red chilli and chilli powder.
  22. Add soya and salt.
  23. Fry for 2 mins.
  24. Put the noodles in a large platter and pour the vegetable mixture over it to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a