About the Recipe
Indo-Chinese Noodles, a culinary delight born from the fusion of Indian and Chinese flavors, have become a beloved street food in India. Known for its simplicity, it's a go-to for students away from home, offering a quick and flavorful meal. The dish's popularity lies in its easy preparation and the universal joy it brings to those savoring its delectable blend of spices and textures.
Ingredients
For Sauce:
250g noodles
1 cup pak choi, chopped
1 cup mushrooms, sliced
1 cup bell peppers, julienned
1 cup carrots, julienned
1 cup cabbage, shredded
2 tablespoons sesame seeds (for garnish)
For Sauce:
3 tablespoons soy sauce
2 tablespoons chili sauce
1 tablespoon vinegar
1 tablespoon sesame oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
Preparation
Instructions:
Cook the noodles according to package instructions. Drain and set aside.
In a wok or large pan, heat oil over medium-high heat. Add ginger and garlic, sauté until fragrant.
Add mushrooms, bell peppers, carrots, and cabbage. Stir-fry for 3-4 minutes until vegetables are slightly tender.
Add pak choi and stir-fry for an additional 2 minutes.
In a small bowl, mix together soy sauce, chili sauce, vinegar, and sesame oil. Pour the sauce over the vegetables and toss to coat.
Add the cooked noodles to the pan and toss everything together until well combined.
In a separate small pan, dry roast sesame seeds until golden brown.
Serve the Indo-Chinese noodles hot, garnished with roasted sesame seeds.
Enjoy this delightful blend of Indo-Chinese flavors in the comfort of your home!