Types of Noodles To Prepare At Home To Satisfy Your Chowmein Cravings

Have you been craving for some delicious chow mein? We have got you sorted. We at Nature’s Basket have brought you some simple, tasty and perfect noodle recipes to satisfy your chow mein cravings. Read on to prepare these 3 types of noodles.

1. Shrimp and Garlic Noodles

Ingredients:

• 1 packet of noodles
• 1 chopped onion
• 1 chopped capsicum
• ½ chopped carrot
• 4 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp of soy sauce
• 1 tbsp of green chilli sauce
• 1 tbsp of red chilli sauce
• ½ of shrimp deveined

Instructions:

1. Loosen up the fresh noodles with your hands, make sure every strand of the noodle is loosened up
2. Now, transfer the noodles to a colander and place it in the kitchen sink
3. Add oil in a pot of hot water and pour the hot water over the noodles
4. This step will rinse the noodles of the oil and slightly cook the noodles
5. Drain the noodles and set aside
6. Keep the shell on the shrimp and cut a slit on the back where the vein is and remove the vein
7. Rinse the shrimp with water, and pat very dry with paper towels and set aside
8. Heat up a skillet or wok on medium heat
9. Now, add in the butter and saute the garlic until they start to brown
10. Add the oyster sauce and sugar
11.  Stir to mix well before adding the noodles into the skillet or wok
12. Stir continuously with a spatula (or a pair of Chinese cooking chopsticks) to mix the noodles with the sauce
13. Now, turn off the heat and add the Parmesan cheese to the garlic noodles, stir to mix well.
14. Transfer the noodles to a serving platter
15. Now on the same wok or skillet on medium heat add the olive oil and add the garlic
16. Quickly saute and add the shrimp, soy sauce and sugar
17. Keep stirring the shrimp until they are cooked through
18.  Add a pinch of salt and the scallions.

2. ChickenChilly In Oyster Sauce

Ingredients:

• 200g dried noodles
• 400g chicken breast
• 1 carrot
• 50g white cabbage
• 2 dried chillies
• 1 clove garlic
• 3 spring onions
• 50g green French beans
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tablespoon sunflower oil

Instructions:

1. Cook noodles in boiling water for 3-4 minutes till soft and tender
2.  Drain and set aside
3. Now, heat the sunflower oil in a wok or a large frying pan
4. Add in the chicken garlic and chilli. Stir fry for 2 minutes
5. Add in sliced vegetables, stir continuously for 2 minutes
6. Now, sprinkle in 2 tablespoons of water and cover to cook for further 2 minutes
7. Stir in the softened noodles, soy sauce and oyster sauce
8. Stir well. Serve and enjoy.

3. Hakka Noodles

• 300 grams Hakka Noodles
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green chilli, sliced
• 1 stalk celery, chopped
• 1 medium red onion
• 1 large carrot, 100 grams, sliced
• 1 large red pepper
• 3 stalks green onion, chopped + more to garnish
• 2.5 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon of hot sauce
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon salt, or to taste
• pinch white pepper powder
• 1 teaspoon chilli oil, optional

Instructions:

1. Chop all the veggies before you start making the noodles
2. Boil the noodles and make sure they are al dente
3. Drain the noodles and wash under cold running water, this stops the cooking process
4. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil this prevents the noodles from sticking to each other.
5. Set it aside.
6. In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat
7. Once the oil is hot add the minced garlic and ginger, sliced green chilli and chopped celery
8. Saute for few seconds until the ginger garlic starts to change colour
9. Add sliced onions and saute for a minute or two until the sides of the onion start turning light golden brown
10. Now, add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat
11.  The veggies should remain crunchy. Now, move veggies to the side, and on a lower heat and add soy sauce, rice vinegar, hot sauce and sugar.
12. Toss the veggies to combine well with the sauce
13. Now, add in the black pepper, salt and white pepper
14. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce
15. As a final touch, stir in a teaspoon of chilli oil and toss the noodles well and garnish with more spring onion greens
16. Serve Hakka noodles as such or with your favourite Indo Chinese dishes!

Craving for more Chinese food? Check out Why Don’t You Stir Fry