Spicy Noodles Recipe

Spicy Noodles | Spicy Ramen | How to Make Spicy Noodles Recipe with step-by-step photos

Spicy Noodles are a staple food in many cultures. Originating from China, these mouthwatering spicy Chinese noodles are the most savory and irresistible noodles you'll ever have. It only requires six ingredients. Make and slurp!

The noodles:

The most important question is which type of noodles should be used?

You can use any wheat noodles, egg noodles, or ribbon noodles in this recipe. I used a Shanghai Noodles packet. You can purchase any good brand of noodles

The sauce:

The sauce is what makes these spicy Chinese noodles so irresistible. Soya sauce, vinegar, and hot chili with some seasoning                                    

The main ingredients are:

I used only boiled egg, noodles, homemade spicy noodles masala, and tomato. You can vary your desired vegetables, chicken, or even mince as well as hot chili sauce and vinegar.

I am making spicy noodles from my homemade spicy noodles masala. If you are making them for kids, then add my 2^nd chicken noodles masala powder. It isn’t spicy at all. Additionally,lly I used 1 cup of water for 100g of noodles. You can increase the quantity of water if you want to keep a thin consistency of noodles.

Note: I have already shared my homemade noodles masala powder in my previous post

Tips:

To prepare noodles, you can boil them beforehand to save time during assembly. 

 

If desired, you can enhance the nutritional value by adding vegetables, chicken, or even prawns. Instead of using water, you can use chicken stock, but be cautious when adding noodle seasoning, as the stock can be salty and may already contain spices. 

 

Alternatively, you can use unsalted stock or chicken cubes. 

 

Keep in mind that peas and carrots are slightly firmer vegetables, so it's best to blanch them in hot water for 2–3 minutes before adding them to the dish.

How to blanch?
Boil the water very well, then put the carrot or peas in and allow to cook over high heat for just 2-3 minutes, then drain them out.

1. Muststir-fryd vegetables before adding the noodles 
2. Never add raw vegetables to the noodles. 

If you have tried these Spicy Noodles, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In the saucepan, pour water and salt,t then place the egg. Bring it to a boil, then let it cook for around 10 minutes on high flame. Peel and chop them coarsely. Peel and chop the tomato; keep aside.

Pour 4 cups of water and butter into the pot/saucepan, then add tomato and spicy noodles masala.

Stir to combine and bring it to a boil,l then put noodles in the hot spiced water, stir to mix well, and allow to cook for around 2 minutes over low-medium heat.

Then add soya sauce and boiled eggs, stir to mix well with the noodles, and adjust salt and spice at this stage. Allow to cook for another minute. Turn off the flame and transfer to the serving bowl.

Spicy noodles are ready to eat and serve 

Serve hot with coffee and tea

                           

Dal Kachori Recipe

 
                                               

Dal Kachori || Stuffed Kachori  || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack. 

This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.
                                                    

                                                                             

 

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which can be made with chana dal or moong dal. I make it with chana dal. I have already given aloo chana tarkari masala and tarkari recipes in my previous post. You can click the links given below, too. Here I will tell the step-by-step kachori process, so let's begin.     

If you have tried this Dal Kachori, don’t forget to rate the recipe. You can also follow me on social media

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In a pan/pot,t add lentils along with spic,, es bring them to a boil, and cover them until they are soft
Note: There should be no remaining water in the dal. If you see water remaining in it, then dry it on a high flame first. Now let it cool down.     

Grind them in a chopper machine till they turn into a fine dal mixture.

Shift the ground dal to the bowl and keep it aside.    

Take a large-sized bowl to add all-purpose flour with spices and mix them well together until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the smooth and super soft dough for around 10-15 minutes; you can see the softness of the dough in the photo below.

                                          

Cover it with cling wrap, and set aside to rest for around 15 minutes.
      

Take the dough out, punch it again for 5 minutes, and apply oil all over the kachori dough.

Cut the doughin halfs

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.       

Cover the dough portions with a kitchen towel to prevent dryness. 

        

Before you start filling the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time, then roll it 1.5 inches in a round shape. Place 1 portion of dal stuffing in the centre.r

Gather the edges and pinch them into the center. Seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand.

Note, don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puff up.  

Repeat the same process with the other dough balls.

In the hot oil, put kachor. I turn the flame down to low-medium, medium, and press it with a scoop.

Fry each side till it turns to a nice golden brown color from both sides, now drain them from the oil.  

                            

Place all kachoris on the kitchen towel to remove excess oil. 

                                                    

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.                                

                       

Matar Pulao Recipe ( Matar Chawal )

Matar Pulao || Peas Pulao || How to Make Matar Pulao with step-by-step photos and video...

Matar Pulao is a great combination of veggies and rice, very simple and easy to make, hardly takes 30 minutes to be fully prepared. This is a traditional, aromatic, and flavoured rice recipe. This mildly flavoured rice dish is known as matar pulao or pea pulao, and it is so easy to make. 

The caramelized onions, aromatic spices, and the sweetness from the peas make this bowl of rice taste a little extra special.

Matar Pulao is one such recipe, which I make so often because it goes so well with many of our Pakistani and Indian Recipes, and  I love the simplicity of matar pulao and the beauty of a few ingredients that result in such a scrumptious, soul-satisfying meal.

                         

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you, too, because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great, and makes a simple meal feel a touch more elaborate.

Really, though, you can serve this pea pulao in any meal where you’d serve plain basmati rice. Serve it with chicken korma or masala mutton, green chilli curry, or bagara baingan; the options are literally endless. So let's begin.

My Latest Matar Pulao Recipe:

If you have tried this Matar Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly, soak the rice for at least 2 hours. 

Take all ingredients 
            

Then prepare all veggies.

                   

Heat the ghee/oil in the pot, then add the onion slices, and fry till a light golden brown colour on medium heat. Add the peas along with the green chillies.

                               

Fry them with onion for 2-3 minutes on medium flame, reduce the heat to low, then put whole spices, saute them with peas and onion, then add ginger garlic paste, stir to mix well for 2 minutes on medium flame.

                                     

Then add some salt along with tomatoes, and cook the tomatoes with peas on a medium flame.      
                         

Add rice and roast it with peas on medium heat till the aroma is developed.

                       

Now, pour stock or chicken cubes by making a slurry in the warm water. After adding water, bring it to a boil and cover it on high flame until the water dries out, and look for tiny holes on top of the rice.

                           

Now reduce the heat to low and simmer Matar pulao for 10-12 minutes pulao gets ready, let it sit for 10 minutes. 

                            

Now transfer to the serving dish, serve with salad, raita, and korma.