This recipe will be greatly appreciated by Indo-Chinese food enthusiasts and is a great one pot meal idea. This meal packs carbs, protein and vegetables, all rolled in one dish, so no need to slog over a side dish. The preparation time is a bit longer due to the number of vegetables that need to be washed and prepared but once that is done, the cooking time is not much.
This is quite a versatile preparation as you can add or skip ingredients based on availability. For example you can use any combination of vegetables that you'd like, though I think bell peppers taste just so great in this recipe and are a visual treat too. But you can add mushrooms, onions, green beans, baby corn, sprouts, sayote etc and substitute them for the vegetables I've used. Even with the sauces, you can play around with the quantity, and if you'd like you can skip the red chili sauce and the fish sauce completely. If you are going to skip these, ensure you season well with salt and pepper. Lastly, I have used sesame oil to pour over the cooked noodles that imparts a nutty flavor to the dish, this is completely optional. You will love this dish if you like stir fried veggies and can make it a complete vegetarian meal. So many options and possibilities! :-)
On that note, let's get cooking!
Ingredients:
Method:
This is quite a versatile preparation as you can add or skip ingredients based on availability. For example you can use any combination of vegetables that you'd like, though I think bell peppers taste just so great in this recipe and are a visual treat too. But you can add mushrooms, onions, green beans, baby corn, sprouts, sayote etc and substitute them for the vegetables I've used. Even with the sauces, you can play around with the quantity, and if you'd like you can skip the red chili sauce and the fish sauce completely. If you are going to skip these, ensure you season well with salt and pepper. Lastly, I have used sesame oil to pour over the cooked noodles that imparts a nutty flavor to the dish, this is completely optional. You will love this dish if you like stir fried veggies and can make it a complete vegetarian meal. So many options and possibilities! :-)
On that note, let's get cooking!
Ingredients:
- Chicken strips - 250 gms
- Broccoli - 250 gms
- Green bell pepper - 1 no
- Red bell pepper - 1 no
- Spring onions - 15 sprigs
- Carrots - 1 medium sized
- Ginger paste - 1 tbsp
- Garlic - 1 tbsp
- Vinegar - 1 tbsp
- Salt to taste
- Oil as needed
- 2 tbsp soya sauce
- 2 tbsp tomato ketch up
- 1 tbsp red chili sauce
- 1 tsp fish sauce
- 1 tsp corn starch
- 1/2 cup chicken stock (or 1/2 a stock cube)
Method:
- Wash and cut the peppers and carrots in strips, and the broccoli in small florets. Cut the vegetables and chicken in even sized shape and size.
- Cook the noodles as per the instructions, drain and set aside. Pour a tablespoon of oil once drained, to avoid sticking.
- Heat oil in a pan, add the ginger and garlic paste, stir it and add the chicken strips. Season with a little salt. Do not use a lot of salt as the sauces are salty, so be mindful of how much salt you use.
- Fry on high heat and once the chicken is half done, add the broccoli florets and carrots and the sauce mix.
- Cook on medium flame till the vegetables are almost done, and add the peppers. I prefer my peppers crunchy and not well cooked. If you like well cooked peppers, you can add them earlier into the pot, so they cook a bit longer. Increase the flame and add the vinegar, stir fry for two to three minutes and then add the noodles.
- Mix well and ensure all the noodles are coated with the sauce and all contents are mixed well.
- Top with the spring onions and pour a tablespoon of sesame oil over the noodles. Let it sit for about five minutes and it's ready to be served.
