Chicken Soupy Noodles Recipe

                                                                     

Chicken Soupy Noodles || Chicken Noodles Soup|| How to Make Chicken Soupy Noodles with step-by-step photos and Video.

Chicken Soupy Noodles with vegetables are my own version, which contains healthy ingredients like desi chicken, vegetables, and the boiled egg, which makes you an energetic, wholesome meal due to the content of desi yakhni.
I will never prefer using instant noodles with spice makers, as they are based on harmful chemicals. The soup mix has a high amount of sodium and many preservatives and chemicals that are very dangerous. 

The instructions on many instant noodles tell you to allow the noodles to cool before you add the soup mix, which hints at dangerous chemicals that should not be exposed to heat. You can add simple spices to the noodles, which taste and look just as delicious or even more. The total cooking time is only five minutes. Enjoy steamy, warm goodness without the danger.
                   
                                                                       

My Latest Chicken Soup Noodles Video:

I shared in my previous post how to make homemade noodles masala at home, but due to some maintenance, the blog is not available right now. Inshallah, soon I will resend my recipe
I was quite amazed when I tried my own masala using noodles; an unbelievable taste came out. You will try it just as I share my recipe again.

A bit long process to make it, but it tastes very yummy and delicious. People can use it for diet purposes. I prepared it with a few spices and sauces along with veggies and chicken to enhance the taste. I added hot chilli sauce, but did not use it. If you want,t you can use it. Let's begin

                                                 

If you have tried Chicken Soup 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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Take a large pan, put all the desi chicken bones/nec,k add 300 ml water with spices, bring it to a boil, cover the lid, and let it cook for around 4 to 45 minutes on medium flame.

                                                                       

Meanwhile, cut the chicken boneless into small pieces.

In a small bowl, I add spices to the chicken, mix them well, and keep them in the fridge for about 20 minutes for marination. 

         

On the other hand, in a saucepan, add water,r mix some salt, and bring to a boil. Place eggs into the boiling water, and themt it cook for 15 minutes on high flame. Afterwards, shift them into the cold water and peel. 

                       

Prepare all the veggies and mushrooms. keep aside 

                 

Place a fry pan/wok on the stove,e add 1 tbsp olive oil, heat it and stir fry all veggies for 6 to 8  minutes.

                           

In the pan/wok, add oil, heat it,t and shallow fry chicken cubes for 5 minutes. Take them out and keep them aside.

                                         

Strain the chicken yakhni (stock) and discard all bones. Keep aside.e

             

Take a large-sized pot to add water, salt,lt and a few drops of oil. Bring it to a boil,l then add noodles, and allow to cook for 7 to 8 minutes. 

                         

Then remove from the flame and discard all water. Drizzle some oil over the noodles, mix them, and keep aside.                                      

Take another large capacity pot and pour yakhni place on the stove, then prepare the ingredients for the stock and stir to combine well. 

                                                                     

Now add sauces to the noodles, stir to combine well, and let it come to a boil. At this stage, you can adjust the salt to taste. If you like, a thick soup can be added to cook them for another 55 minutes and then remove from the flame.
                  

Now transfer to the serving bowl. Now ready to hot serve.        
              

Chicken Shashlik Recipe

                                                                   

Chicken Shashlik | Shashlik Recipe || How to Make Chicken Shashlik with step-by-step photos

Chicken Shashlik is basically like a shish kebab, which translates to skewered meat, and is a dish that was popular in central and South Asia. 

Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. This dish is all about balancing the sweet, sour, salt, and chili flavors.
                      

I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of Pakistan, it was transformed into a curry dish as well as a skewered BBQ-style dish.

Me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavor. However, if you want to turn this into a curry too, I will also go through the method for how you can make the masala sauce. So let's begin..... 

                                 

If you have tried this Chicken Shashlik, then 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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Take all ingredients and prepare all veggies for shashlik.  

Make cubes of chicken.                    

Firstly, soak all wood sticks in the water for half an hour.

                     

Take a large bowl, put chicken boneless in it, and marinate with spices, mix them well, and keep in the refrigerator for around ½ hour.

 

Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers, repeat it again, and fill all skewers in the same manner. 

                           

Heat the grill pan and apply a little oil to it. Now place shashlik sticks on the grill, cover and cook each side for about 5 minutes on low-medium flame, then turn over after 5 minutes and cover it again, let it cookfor  another side       

               

Now transfer it to the plate and keep it aside. You can have it without gravy; it is ready to eat.t

                                

Place a saucepan on thestoe, ve add oil, and heat it well. Then add crushed garlic and saute it for 30 seconds, then add tomato puree with all ingredients with a half cup of water, then bring it to a boil, then keep stirring continuously until the sauce thickens.ck

                          

Remove from the flame and transfer to the serving dish with a shashlik stick.

                                   

Now ready to serve with egg fried rice, chicken fried rice, or any type of plain rice

          

Beef Chilli Dry With Macaroni Recipe

                           

Beef Chilli Dry with Macaronis | Beef Chilli Dry || How to Make beef chili dry with step-by-step photos  

Beef Chilli dry is a wonderful, delicious, and spicy non-veg beef chili dry macaroni recipe made up of beef, veggies, sauces, and spices. This recipe comes from Chinese cuisine easy and simple recipe that can be prepared within 30 minutes, and is a scrumptious bowl dish from the Chinese cuisine, which is spicy yet mouth-watering that no one can resist. Beef chili dry is a combination of marinated beef stir-fried with minimal yet spicy gravy.

Are you a beef enthusiast who is sick of all the chicken and looking for something meaty, or just somebody willing to gain muscle and find a good source of protein? If the above questions sound familiar, then you need to try the delectable beef chili dry recipe tonight! 

This tasty beef recipe is delectable beyond your imagination and is a great source of zinc and protein, which makes it great for skinny young people who are willing to gain weight and put on muscle. Also known as dry beef with chilies, beef chili dry is one of the most beloved continental dishes eaten all over Pakistan.

                                

This scrumptious dish is prepared by frying marinated beef strips in a cooking pan on a light flame easy and simple dish; it doesn’t take more to prepare if you have already chopped veggies in your fridge.

This is also the best for a snack, breakfast, lunch, or dinner- you can use mutton/lamb meat strips instead of beef as well, and this is best served with egg fried rice, chicken fried rice, and garlic fried rice. Usually, people love to have beef chili dry with various types of fried rice,e but here I cooked beef chili dry with macaroni. You can have it by your choice.

For Similar Recipes:

Sweet and sour chicken chili

Chicken shashlik with sauce

Chicken Manchurian

Chicken jalfrezi

Chow mein pasta  

If you have tried this Beef Chili Dry, then 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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Tips:

Meat: The best part of beef for this recipe is the tenderloin cut. It is tender and juicy, making it ideal for use in steak, beef chili, or other stir-fried dishes. These can typically be prepared in just 10 to 15 minutes, so I prefer to use tenderloin for such recipes. I recommend it for the best results in your cooking.

 

Chilies: Chilies are a key ingredient in this recipe. Choose thick green chilies, known as bullet green chilies. Avoid using small chilies, as they can make your dish excessively hot.

 

Veggies: This recipe doesn’t require many vegetables, so when planning to cook beef chili for lunch or dinner, make sure to buy fresh veggies. Stale vegetables will not enhance the taste of the dish.

 

Sauces: The sauce is crucial for creating a flavorful dish. You will need dark soy sauce, white vinegar, Worcestershire sauce, oyster sauce, and hot chili sauce. If any of these are unavailable, you can substitute with barbecue sauce.

 

Macaroni: The choice of side is up to you—use rice or macaroni with beef chili. However, be careful not to overcook the macaroni or pasta, as overcooked rice and pasta can become mushy once cooled.

                                     

To make this recipe, firstly rinse the beef and cut this boneless into equal strips

                      

Mix beef strips with ginger garlic paste and salt. Mix them up very well_Keep mixing by adding white vinegar and oyster sauce.

                    

Add dark soya sauce, Worcestershire sauce, and hot chili sauce.

                     

Keep in the refrigerator for an hour. 

                               

Boil the water in a pot with the oil and salt_Add macaroni and cook them for around 7-8 minutes on high flame.

                             

Once macaroni is cooked

                             

Strain them out onto the colander.

                   

Drizzle some oil over the macaroni to prevent sticking to each other. Set aside.

               

Take all the veggies and prepare them all.

                                     

Heat the oil in the pan and sauté the chopped garlic. Put marinated beef in the oil_Cook beef strips over medium heat for 5 minutes

                        

Lower the flame and remove the lid. Add hot chili sauce, slightly stir, and again cover the lid until the meat is done 90% Then, put onion slices, spring white onion, and half green chilies.

           

Stir to mix them together very well.

                    

Add red chili flakes, mix well, then add capsicum slices. Further, coo, cover the lid until the water is reduced to a quarter. 

                       

Towards the end, add spring green onion and green chilies sliced to the beef_Mix them slightly and further cover the lid. Simmer beef chili for 5 minutes over low heat. Turn off the flame, sprinkle some crushed black pepper, and stir to mix up. Beef chili dry is ready to serve. Keep it aside.

           

Firstly, simply place some macaroni on the plate as needed, then place some beef chili on top of the macaroni. 

                        

And in a second, take a large-capacity wok/pan, combine all cooked beef chilies with boiled macaroni, and add some green spring onion and butter_Stir to mix them very well on medium-low heat.

                      

Beef chili and dry macaroni are ready.

                     

Transfer to the serving plate. 

                     

                        

Immediately serve hot with tea.