I am probably one of the biggest Chinese cuisine fan alive. The distinct taste remained from the first time I tasted a ‘chicken thick soup’ in a small restaurant called ‘waldorf’ in Calcutta. I was 9 years old. It was a perfect thick chicken stock with some bits of spring onions…i think..(some green crunchy bits were there in the soup). Anyways, since then Chinese it is.
So this time, it was an experimentation with Pan Fried Noodles. Apologies for in the inacurate measurements of the ingredients.
1 large pack of plain noodles, 2 large capsicums, 1 large onion, 250 gms of boneless chicken, 5 garlic pods, 3 large carrots, 2 large green chillies, one small cabbage…chopped, one packet of button mushrooms and a handful of brocolli, 2 large tomatoes, soya sauce, ketchup, corn flour and ajinomoto.
To a heated pan add the chopped garlic pods and chilli. Let them fry till the garlic turns a little soft. In the mean time, slice some large squarish chunks of the carrots, capsicums and tomatoes. Now add the tomatoes, when they are tender enough throw in the capsicum, brocolli, mushrooms and carrots…add some water and lid up for about 10 mins for them to cook.
Simultaneous to this, bring enough water to boil with a dollop of butter. Add the plain noodles to it. Make sure you dont over cook them for them to turn really tender cause after you add the hot sauce, they will continue cooking anyway. After the strands are boiled, strain well and keep aside.
Now add the diced chicken to the already boiled veggies, if you see a scum on top, its just means that they arent well done yet. Now add a generous portion of tomato ketchup, 3 tbl spoons of soya sauce, a good pinch of ajinomoto, salt to taste and lid up for about 15 mins max. When done, fork the chicken pieces to check if they are cooked well. You will have a dark brown sauce boiling happily. Now, since we like our sauce a little thick, we shall add a little cold water to 3 table spoons of corn flour and add it to the sauce. Stir well to get a smooth and heavy sauce. Now throw in the cabbage and some large jullian on onions…they will be the right amount of crunch and cooked combination when you just lid it and take if off of the flame.
To a heated non stick pan, add some butter and place one portion of noodles on it gently. Let the base of the noodles fry without stirring the entire bunch for 2 whole minutes. Scoop the bunch of noodles out of the pan into your serving dish. Now pour the Chicken Sauce over this Pan Fried Noodles. If you have your chop sticks ready…what are you waiting for…enjoy!