Angel Hair Pasta (Stir-fry)

Angel hair pasta is a very light pasta, it goes well in soup, my version of angel hair pasta recipe is simple stir fry using some sauces, but very quick to prepare and we had with cucumber salad. This recipe is very spicy one, if you do not wish to have that much spicy, you can reduce the quantity of it.

Ingredients
200g  Angel hair pasta
2 onions
5 cloves garlic
1/2 cup mixed vegetables(beans, carrot, capsicum)
150g Boneless chicken(optional)
3 eggs slightly beaten
2 tablespoon chili sauce
1 tablespoon light soy sauce
1 teaspoon brown sugar or honey
4 tablespoon  red chili flakes
1 teaspoon butter
Spring onions, for garnishing
Olive oil and salt

Method

• Cook pasta in salted boiling water according to the direction on package, drain and set aside, for me it took 5 mins.
• Heat oil in a pan, once hot add the chopped onions and saute till it turns transparent.
• Add garlic and cook for a min, then add the chopped mixed vegetables and cook for a min.
• Add chicken pieces and stir continuously until it is well cooked.
• In a seperate pan, scramble the egg and combine with veg mixture.
• Add the cooked pasta, mix well and add salt, soy, chili sauce and brown sugar.
• Cook for another 3 mins and add 4-5 tablespoon of red chili flakes and 1 teaspoon of butter and cook for another min.
• Garnish with spring onions (optional).

Note

• Instead of chicken, you can add shrimps, which gives you excellent taste.
• Red chili flakes is nothing but, just grind the dry chili  coarsely, and also adjust the quantity according to your spice level.( my version is extra spicy one).

Chicken Manchurian

Chicken Manchurian seems to be very tough, but it isn't. My chicken Manchurian recipe is kind of Indo-Chinese style. It goes best with Fried rice or any bread of your choice. It is a good starter when it is cooked dry.

Ingredients
1/4 kg Boneless Chicken (Cut into small pieces)
1 Onion 
1 Capsicum
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 pinches of Ajinomoto (optional)
Salt as required
1 tablespoon Chili powder
1 teaspoon soy flour
1/2 cup spring onions (finely chopped)
1 cup water or chicken stock
Oil

For Marinade
1/4 cup all purpose flour or  maida
2 tablespoon corn flour
1 teaspoon ginger garlic paste
1 Egg white
1/2 teaspoon chili powder
1 teaspoon light soy sauce
1 teaspoon chili sauce

Method

• Marinade all chicken pieces with the ingredients under marinade and keep it aside for at least 15 mins - 45 mins.
• After few mins deep fry the marinaded chicken pieces.
• In a deep sauce pan, add 2 tablespoon of oil, finely chopped ginger garlic and saute for 30 secs.
• Cut onions and capsicum in cubical shape and add these in the pan.
• Saute for 2 mins, you don't have to cook until golden brown.
• Add soy and chili sauce, chili powder, ajinomoto and salt as required.
• Add the chicken stock or water and allow it to boil.
• When the gravy starts boiling add the fried chicken.
•  Add 2 tablespoon of water with 1 teaspoon of soy flour, mix well and add to the gravy, allow it to cook for 3 mins, now the gravy gets  thick consistency.
• Garnish with spring onions and  Serve hot.

Note

• If you don't have chicken stock, you can use water but if you add chicken stock, the gravy will taste too good.
• Ajinomoto is optional, if you don't like to add it, instead of ajinomoto you can add 1 teaspoon of sugar.
• If the gravy isn't much spicy, you can add white pepper powder.
• If you want this dish as a starter (dry), you can follow the same recipe and avoid water and soy water mix.

Indian Mee Goreng

Mee goreng is very common in Malaysia, Indonesia, Singapore. It is generally prepared with thin yellow noodles. This is one of my fav because it is mostly spicy and it has all the non-veg ingredients like chicken, fish, prawn. There is no hard and fast rule that you should use only these ingredients, you can add beef, meat balls etc,. In the original recipe they add oyster sause, shao hsing wine, which is not required in the Indian version.

Ingredients
1 lb of yellow noodles
1/2 cup chopped shallots
5 cloves chopped garlic
6 tablespoon chili paste or according to your taste (recipe below)
4 eggs
1/4 cup bean sprouts
1/2 bean curd (tofu) cut into cubes
150 grams prawns
200 grams chicken breast- cut into cubes 
150 grams fish- cut into cubes (optional)
4 tablespoon Spring onions
2 tablespoon dark soy sauce
3 or 4 tablespoon tomato ketchup
sugar and salt to taste
Cooking oil
1 Lime

Chili paste

Blend 15-20 dried red chilies in a food processor. Add some water and oil to blend well.

Heat the pan and stir fry the paste until the oil separates from paste and set aside.

Method

• Fill the saucepan with water and 1/2 teaspoon of salt and allow it to boil and then add noodles, when it is cooked transfer into the cold water, so that the noodles won't be over cooked.
• Heat the pan and pour cooking oil and then crack the eggs, scramble the eggs and set aside. 
• In the same pan add oil, add the bean curd and stir fry till golden brown and keep aside.
• Pour oil in the pan and add finely chopped shallot, garlic, chili paste and stir fry until fragrant.
• Then add pieces of chicken, shrimps, fish and fry till it is cooked.
• Add soy sauce, tomato ketchup, sugar and salt, mix it well, then add the noodles and continue stirring.
• Add in the beansprouts and quick stir for another 1 min. Finally add the scrambled egg, fried bean curd. Mix well.
• Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Note

• If you have only chicken or shrimps, absolutely not an issue. If you don't like seafood, just do with chicken.
• For Veg, just add 1 whole bean curd instead of half and also add potato.