Hong Kong Noodle Soup

This is my first time participating in an interesting event happening among food bloggers called Food Bloggers Recipe Swap. The concept of the group is that we have to recreate recipe from our co-blogger to whom we got paired with. This month I was paired with an amazing blogger as well as a trained Chef Mireille who blogs at www.theschizochef.com. I was truly amazed with the varieties of cuisine and recipe in her page. I have almost checked all her recipes from Recipe index and got into a confusion of which one to try. Even I had bookmarked few recipes to try them in the future. Such an amazing space and must visit page. While browsing her page for a recipe , my little one happened to see her delicious Hong Kong Noodles and got tempted as he love soupy noodles a lot. In addition, the word Hong Kong fascinated him as it was his first international trip. All the more reason for him to be back of me to prepare this Hong Kong Noodle Soup. As a mother, I fulfilled his cute request and he really enjoyed the soup. I have to Thank Chef Mireille for sharing such an easy and delicious soup. I made few changes by including my son's favourite veggie Mushroom and Tofu in the substitute of prawns. And the soup turned out very delicious with a quite simple process.

Click HERE to view the original version of Hong Kong Noodles from Chef Mireille's Page.

Ingredients :

3 Cups Water
1/2 Tbsp Soya Sauce
1 Tbsp Rice Wine
1 Tsp Sugar
Salt to taste
1/2 Tsp Sesame oil
1 Tsp White Pepper
1/4 Cup Scallions, finely chopped
1 Pack Plain Noodles
Tofu, chopped into cubes
Mushroom, sliced

Method :


Boil water in a large vessel and add soy sauce followed by white pepper, rice wine, sugar, salt, oil and scallions.

Once it starts boiling, add tofu and mushroom pieces in it.

Let it boil for 5 - 10 minutes or until the veggies get cooked.

Meanwhile, cook plain noodles in another pot of boiling water until it turns soft.

Once done, drain the noodles and keep aside.

To serve, take a portion of noodles in a bowl and add the hot soup along with Tofu and Mushroom.

Serve hot.

Serving Options :

Serve hot with Toast.

Tangy Lemongrass Noodles Soup / Soup Series

This tangy refreshing noodles soup is a perfect option to serve as a breakfast. The tomatoes are blanched and made into puree to get a silky texture. The finely chopped lemongrass is boiled in a chicken stock to get a refreshing flavour and then mixed up with a tomato puree. At this stage, before adding tomato puree, the chopped lemongrass pieces can also be strained. Instead of fresh ones, lemongrass powder can also be used. The flavour and taste of noodles gets enhanced when it is simmered and cooked in a soup.

Check out the below links for delicious soups.

My soup series : Click HERE

Sujitha Ruban's soup series : Click HERE  

Ingredients :

5 Tomatoes
2 Tbsp Finely chopped Lemongrass
2 1/2 Cups Water 
1 Tsp Chicken powder ( Optional ) 
Salt to taste 
50 gms of Noodles ( I have used Japanese Noodles in this recipe ) 
5 - 6 Basil leaves
2 Eggs, Boiled and sliced for serving  

Method :

Blanch tomatoes, peel the skin and grind to make a puree. Keep aside.

Boil the measured water and add chicken powder. ( Veg or non veg stock can also be used ).

Add the finely chopped lemongrass and let it boil for couple of minutes in a medium flame. ( you can also strain the lemongrass at this stage ).

Now add the tomato puree and add the required amount of salt.

Once it starts boiling, add basil leaves followed by Noodles.

Cook till the noodles becomes soft or as per the timing mentioned in the noodles pack.

Once the noodles gets cooked, switch off the flame and transfer it to a soup bowl.

Place a sliced boiled eggs and serve hot.

Serving Options :

Serve with boiled eggs and salad.

Chicken Noodles

My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.

Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )

2 Tbsp Olive oil 

1 Medium sized Onion, Sliced 

1 Cup Shredded Cabbage 

Salt to taste 

Crushed pepper / pepper powder 

Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 

1 Medium sized Green bell pepper, sliced 

1 Medium sized Yellow Bell pepper, sliced 

1 medium sized Red Bell pepper, sliced 

1 Tsp 5 Spice powder 

1 Tsp Soya sauce 

1 Tsp Red chilli sauce 

1 Tsp Green chilli sauce 

1/4 Tsp Pepper powder 

Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Red chilli sauce. 

Egg Rice Noodles Using 5 Spice Powder

Rice Noodles is a quick noodles which can be prepared in a jiffy. The noodles has to be soaked in a boiling water for couple of minutes and drained is further rinsed with a cold water to use in delicious soups and stir fried recipes. In my today's recipe, I have used simple egg noodles using rice noodles and 5 spice powder. The five spice powder is a mixture of five spices like star anise, cloves, cinnamon, pepper and fennel seeds which is also a very popular seasoning in Chinese cooking. Addition of this powder, enhances the taste of dish and also gives a delicious authentic taste. I have also added generous amount of spring onion leaves to give a yummy taste and flavor to the noodles.

Ingredients :

200 gms Rice Noodles / Rice Vermicelli ( I have used MAMA brand )
1 Tbsp Oil
1 Onion, sliced
1 Tbsp Garlic, finely chopped
4 Eggs ( 3 for preparing Noodles and 1 for Omelette )
2 Tbsp Spring onion bulb, finely chopped
1/4 Cup Spring Onion leaves, finely chopped
1 Tsp 5 Spice powder
1 Tsp Lemon grass powder
1 Tsp Red chilli paste
1 Tsp Soya sauce
Salt to taste

Method :

Cook rice noodles according to the packet instructions and keep aside or soak the noodles in a boiling water for 2 minutes and drain the water. Rinse and use the noodles.

Heat oil in a pan and add chopped garlic followed by onion slices and chopped spring onion bulb.

Saute till the onion turns translucent and add the eggs.

Scramble the eggs and add the rice noodles followed by five spice powder, lemon grass powder, red chilli paste, soya sauce and spring onion leaves.

Gently mix well, add salt and cook it for another 3 - 4 minutes.

Once the spices get blends well with the noodles, remove from the flame and transfer it to a bowl.

Break the egg to a pan and add little soya sauce, chilli paste and spring onion leaves on top of the egg.

Cook it for 3 minutes in a low flame and transfer it to a rice noodles bowl.

Serve hot.

Serving Options :

Serve with any Manchurian or Tomato sauce.

Un No Khauk Swe / Burmese Cuisine / World Food Guide Challenge

My today's post is related to Burmese Cuisine which goes to the event " World Food Guide " hosted by me and Laksmi Vimala from cookingclub17.blogspot.com . According to our October month theme - Alphabet B - Burmese cuisine, I had chose this recipe as it sounded very flavorful and tasty. Click HERE to more about our event WFG and participation details. Coming to this month theme, Burmese cuisine, it includes dishes from various region of Burma which is officially called as Myanmar. The Burmese cuisine has been  influenced by Indian, Chinese and Thai cuisine. Mohinga is their Traditional and National dish which is prepared using rice noodles and fish soup.

And coming to my recipe.... Un No Khauk Swe is a burmese dish which is also otherwise spelt as Ohn no khauk swe. This delicious curry is prepared using chicken, noodles and coconut milk. The actual recipe calls for Fish sauce but I have skipped it. I have used veggies along with chicken to make it more yummy and healthy but also can be prepared only with chicken. This recipe is adapted from youtube but made few changes according to our taste and available ingredients. The taste resembled more of thai cusine because of ginger and coconut milk. This is a complete meal as it is served with noodles and egg. Flavorful, rich and delicious meal which has now become one of my family's favorite recipe.

Ingredients :

To Marinade: 

250 Gms Chicken, Boneless, Cut into cubes
Less than 1/4 Tsp Turmeric Powder
1 Tsp Fish Sauce ( I did not use it )

To Grind :
  
2 Onions, Chopped
2 inch Ginger, chopped
10 Garlic cloves
1/4 Tsp Turmeric powder

200 ml Coconut milk 
For Thin milk - Take 1/4 Cup Coconut milk and add 2 Cups of water
Remaining keep aside.

200 gms Egg Noodles / Wheat Noodles
2 Tbsp Oil
Salt to taste
1 Tsp Chilli powder
1 Tbsp Besan Flour 
7 French beans, chopped into small pieces
2 Carrot, chopped into small pieces
Spring onions, for garnishing 
Onions sliced for garnishing
2 Boiled eggs, cut into halves
1 Lemon, cut into 4 wedges

Method :

Marinade the chicken with the given ingredients and keep aside for 30 minutes.

Cook Egg noodles as per the given instructions on the packet.

Wash it with cold water, drain and keep aside.

Grind the ingredients given in a " To grind" list into fine paste and keep aside.

Heat 2 Tbsp oil in a pan and add the ground paste.

Fry it for couple of minutes in a medium flame or till the color changes into golden brown.

Now add the chicken along with veggies ( Carrot and beans ) and mix well for a minute.
Add chilli powder and salt followed by Thin milk ( 1/4 Cup Coconut milk + 2 cups water ).

Cover and cook it in a lower flame till the chicken gets cooked.

Once done, add the remaining coconut milk followed by besan flour ( mix besan flour with little water without any lumps ).

Mix well and cook for another 4-5 minutes.

Switch off the flame and keep aside.

How to Serve.....

Take a bowl and add little cooked noodles.

Pour the chicken coconut milk curry on top of it.

Sprinkle finely chopped spring onions and sliced onions.

Place half of egg on top of the noodle along with one wedge of lemon. ( Squeeze lemon while eating )

Serve hot.

Tangy paneer n peas in yippee noodles

Whenever we shop grocery items, my husband picks Top ramen or yippee noodles and drop it in basket...he loves it and ofcourse these packets helps us when we r busy, tired of cooking or sick...I used to prepare varieties of recipes only using hakka or the plain one but never tried with maggie/top ramen/yippee..My husband loves all tangy  dishes, so all my tomato based recipes goes only to him :) Recently i tried this recipe and it was too good...now he is asking me to try recipes with the yippee noodles....have to think on them ;)
Ok lets move to our recipe...This is very easy and simple recipe...

 Ingredients :

1 Yippee noodles (any noodles)
Noodles masala packet
1 Big tomato, Finely chopped
1/2 Cup Paneer , chopped
1/4 Cup Green peas ( I have used sprouted peas)
1 Maggie chicken cube
Salt (if needed)
1 Tbsp Oil

Method :

Cook noodles with masala packet as per the instruction in the pack, keep aside.

Now heat oil in a kadai and add the chopped tomatoes.

Cook until it gets mashed.

Add peas and little water. Let it cook for 3 - 4 minutes or until peas gets cooked.

Add the chopped paneer and toss well.
Now add the Maggie chicken cube powder and mix well.

Add the cooked noodles and simmer it for couple of minutes.

Serve hot and enjoi the tangy flavor.

Note :

Both noodles masala and chicken cube contains salt...so add salt, if needed.

Linking this recipe with Master Chef Contest" @ Divya's Page

Let's Party - Fusion Food