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Stir Fried Indian Noodles Recipe
I love this particular dish for so many different reasons, it’s not only delicious but it’s also very easy to prepare. It’s such a versatile recipe; you could add almost any type of meat or seafood (such as shrimp, scallops, crabs) of your choice. You could also add your favorite vegetables with tofu to make it completely vegetarian. These noodles are always a hit with the kids and the adults as well.
There are a wide variety of noodles that you could use for this dish (egg noodles, rice noodles, wheat noodles or even angel hair pasta). You could use thin noodles, thick noodles, flat noodles… the possibilities are endless! I am providing my favorite version of this dish but feel free to adapt it using your favorite ingredients.
INDIAN STYLE STIR FRIED NOODLES WITH CHICKEN
1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
2 tsps of good quality curry powder (Madras or Kashmiri…)
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
½ cup of peas
½ cup of raisins
½ cup of toasted, unsalted peanuts
1 tsp crushed red pepper (to taste)
juice of 1 lime
salt to taste
oil, vegetable or canola
3 tbsps soy sauce
freshly chopped cilantro leaves for garnish
Cook the noodles as directed on the package and set aside until needed.
In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.
Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the curry powder, crushed red pepper and salt. Add the raisins, carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the lime juice and soy sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.
Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…
Instead of adding curry powder, feel free to make this recipe using your favorite variety of curry powder or even Thai curry pastes such as green, red, yellow, Panang or Massaman curry pastes
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Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
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