Thursday 26 / December / 2024
EASY CHICKEN LO MEIN
Noodles with savoury chicken and crunchy vegetables is what easy chicken lo mein all about!
Ingredients
• 3 tablespoons soy sauce
• 1 tablespoons chilli sauce
• 1/2 tablespoon ketchup
• 1 teaspoon sesame oil
• 1 packet uncooked lo mein noodles (wheat noodles)
• 2 teaspoons oil
• 1 1/2 tablespoons minced garlic
• 1 green chilli, finely chopped
• 2 medium boneless, skinless chicken breasts, cut into thin strips
• 1 cup shredded carrots
• 1 cup mixed coloured bell pepper
(cut in strips)
Preparation
• In a small bowl, whisk together the soy sauce, chilli sauce, ketchup and sesame oil. Set the sauce aside.
• Bring a large pot of water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.
• In a pan set over medium heat, add oil.
• Once hot, add the garlic and green chilli and chicken and cook, stirring constantly, until the chicken is cooked through. Remove the chicken from the pan and set it aside.
• Add the carrots and bell peppers to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes.
• Add the cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined on high heat.Serve hot.
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GLASS NOODLES WITH SHRIMPS And BROCCOLI
Delicate noodles with shrimps and broccoli is an absolute delight for one and all.
Ingredients
• 1 packet of glass/thread noodles
• 8 to 10 shrimps
• 2 tablespoons oil
• 3 cloves garlic (minced)
• 1/2 inch ginger (finely chopped)
• 1 1/2 tablespoon soy sauce
• 1 large egg (fried )
• 2 stalks spring onions, finely chopped
• 1/2 cup boiled broccoli florets
• Salt and white pepper (to taste)
For the marination
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon corn flour
Preparation
• In a bowl, whisk in all the ingredients for the marinade. Add shrimps and broccoli and marinate for 20 minutes.
• Soak glass noodles in hot water for 10 minutes. Drain and set aside.
• In a large pan over high heat, add oil, garlic and ginger and cook for 1 minute. Add shrimps along with the marinade until shrimps and broccoli are
cooked through.
• Add spring onions and noodles and stir fry everything together for 2 minutes and turn the heat off.
• Transfer to a serving plate, seasonwith salt and white pepper, mix well and serve immediately topped with fried egg.
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NOODLE PAKODAS
Everybody loves pakodas. Here are pakodas with a delicious twist of noodles that are perfect for rainy days or winter evenings.
Ingredients
• 1 small packet of instant noodles
• 1 carrot, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup cabbage , finely chopped
• 1 green chilli, finely chopped
• 1 onion, finely chopped
• 1/2 cup, gram flour
• Salt as per taste
• Oil for deep frying
Preparation
• Boil the noodles as per packet instructions. Drain and keep them aside.
• In a large mixing bowl add the vegetables along with the gramflour
and salt.
• Now add the boiled noodles into the bowl and mix well with the vegetables till it forms a thick batter.
• Heat oil in a wok on medium flame
for deep frying the pakoras.
• Scoop out a spoonful of noodle mix and gently shape it into a pakora and drop
in hot oil.
• Fry the pakoras till golden in colour. Drain on kitchen towel and serve hot with ketchup.
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OMUSOBA
This Japanese classic dish where stir fried noodles are stuffed into a fluffy omelette will leave you asking for more!
Ingredients
• 6 eggs
• 1 carrot, julienned
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups cabbage, shredded
• 1/4 cup vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons vinegar
• 2 tablespoons water
• 1 teaspoon sugar
• 1 sheet sushi nori, shredded
• 1/2 cup egg noodles
• Salt and pepper (to taste)
Preparation
• Boil noodles al dente and rinse in cold water and set aside.
• In a large pan over high heat, add 2 tbsp oil, garlic and onions, and cook for 2 minutes.
• Add the rest of the vegetables and cook for about 5 minutes. Lower the heat and add noodles, water, soy sauce, vinegar, sugar and nori.
• Mix well and cook for a couple of 5minutes.
• Meanwhile take a pan for the omelette.
• Use 2 eggs per omelette (break in a bowl and whisk).
• Add oil to the pan and when the oil is hot, make your first omelette.
• When the omelette is ready, put it on a plate and repeat the process until all your omelettes are made.
• Equally divide the veggie and noodle mix and spread it on one side of each omelette. Fold with the empty side,top with hot chilli sauce and serve hot.
Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’
