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

                           

Chicken Nihari Recipe ( Murgh Nihari )

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

Chicken Nihari is a fiercely spicy, thick gravy curry, consisting of slow-cooked mutton/beef or chicken. Mainly, Nihari developed with the overall cuisine of Muslims of the Indian subcontinent, 

The dish is known for its spiciness and taste. It was originally enjoyed more in the early morning.

Here I used chicken to make nihari in my earlier post, I shared the beef nihari recipe, now it is easy and by using fewer ingredients...
                    

The main ingredients are chicken, dried ginger, and fennel seeds, along with powdered spices. I prepared nihari with only two main ingredients; the rest of the spices, except common spices, were not used as they are in beef or mutton. Chicken nihari is a healthy and delicious curry you may ever like to have with naan and tandoori Rotis. So let's go ahead. 

Recipe Tips: 

To prepare this recipe, always use desi ghee or regular ghee to enhance the flavor of nihari. 

 

Slow-cook the nihari over low to medium heat. 

 

For the best results, cook the nihari the night before and enjoy it for breakfast or lunchtime. Nihari, haleem, and kadhi taste even better the next day after cooking.

If you have tried this Chicken Nihari, 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 prepare this recipe, first wash the chicken under running water, take all the ingredients, and prepare all the veggies.

Medium heat the oil in the frying pan, then turn off the flame, let it cool down a bit, then add Kashmiri red chili powder, stir to mix well.

Strain the oil through a strainer and keep it aside.e

Heat the pan and put wheat flour in it, dry roast it over low-medium heat for 2-3 minutes, and dissolve the flour with a little water

Give a good stir to make it a smooth batter, and keep it aside.   

     

Take a square shape muslin cloth, then put dried ginger and fennel seeds, gather all edges together, and then firmly tie it with another muslin strip or thread. Keep aside.

Heat the ghee and saute the onion until translucent.t 

Add ginger-garlic paste and fry them with onion for 2 minutes till the aroma arises, then put chicken meat into the onion. on

Fry chicken pieces with onion until they change color, then put the spice powder and stir to mix well.

Keep on stirring by adding chicken powder, then add yogurt and stir until the oil is separated from the chicken.n

Pour hot and boiled water and bring it to a bo.il

Drop the spiced muslin bag, push it into the gravy, and then stir well, allow to slow-cook on low-medium flame for around 30-40 minutes.

Reduce the heat to low and constantly keep stirring by pouring the flour batter to prevent lump.s  

Stir to combine well on low-medium flame, bring it to a boil, and keep stirring by adding garam masala to the curry. 

At this stage, you can adjust the salt in the nihari and simmer it for another 15-20 minutes over a low flame, keep stirring occasionally, turn off the flame, and discard the spiced bag from the nihari after squeezing well. 

Chicken nihari is ready. Transfer to the serving dish/bowl, garnish it with oil, along with coriander leaves, ginger, and green chilli.s

Serve hot with naan and tandoori rotis
                            

Fried Fish Recipe ( Steamed Fish )

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and is a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns a nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish; you can use any kind of fish that you like most. :)    

If you have tried this Fried Fish 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 prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, and water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep ithem n the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now, put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.

.

                       

Flip and cook the other side on medium flame till it turns to a crispy crust on top. Repeat the same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.
                          

Now ready to serve with hot sauce, rumali roti, and naan