Total Time : 40-45 mins

Cook Time : 20-30 mins

Prep Time : 10-15 mins

Cool Time : NA

Have fond memories of eating American Chopsuey in India. This is a healthier version Try this😊

Ingredients:

• 1 - 4 packet hakka noodles (other noodles can also be used)

• 2 tablespoons cornstarch

  • 2 tblsp soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp salt

  • 3-4 tbsp red chilli paste/ hot sauce

  • 1/4 cup ketchup

  • 1 inch ginger

  • 2-3 green onions

  • 1 small onion

  • 4-5 garlic cloves

  • 1/2 small cabbage

  • 3-4 carrots

  • 2-3 capsicum

  • 4 eggs (optional)

Steps:

• • Get water to a boil in a large vessel

  • Add the hakka noodles and cook will al dente, dont overcook

  • Drain the water, rinse with cold water and coat with olive oil

  • Let drained noodles dry on a bounty sheets for 30- 40 mins and coat with some cornstarch.

  • After the 30-40 mins time air fry the noodles in batches in an air fryer or in oil

  • In the mean time julienne half a head of small cabbage, carrots and capsicum and set aside

  • Mince onions , ginger, garlic and green onion and set aside. Keep the cut stem of green onion for garnishing

  • Mix cornstarch , soy sauce, rice vinegar, chilly flakes, ketchup, hot sauce and salt with some water and make a paste

  • Saute the onion, ginger , garlic mix till golden

  • Add the julienned veggies and cook for cook for 5-10 mins till veggies are tender but not mushy

  • Add the soy sauce mixture and mix till the cornstarch thickens, turn off heat, we dont the mixture thick but not solid or runny

  • Make the eggs one at a time -sunny side up (optional)

  • Take fried noodles/ or plain noodles - divide into 4 and serve with the sauce on top

  • You can add the egg - sunny side up if you prefer as a garnish. Also garnish with green stems of green onions saved previously

Enjoy!

Total Time : 15-20 mins

Cook Time : 10-15 mins

Prep Time : 5 mins

Cool Time : NA

In a mood for something chinese and vegetarian. Try this😊

Ingredients:

• 4-5 chinese eggplants

• 2 tablespoons cornstarch

  • 2 tblsp brown sugar

  • 2 tblsp soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp salt

  • 1 tsp red chilly flakes

  • 1 inch ginger

  • 2-3 green onions

  • 1 small onion

  • 4-5 garlic cloves

  • 1 tsp sesame seeds toasted

Steps:

• • Cut the eggplant lengthwise into 2 inch pieces and steam then for 10-12 mins till cooked but not mushy

  • Mince onions , ginger, garlic and green onion and set aside. Keep the cut stem of green onion for garnishing

  • Mix cornstarch , soy sauce, rice vinegar, chilly flakes and salt with some water and make a paste

  • Saute the onion, ginger , garlic mix till golden

  • Add the steam eggplant and mix well

  • Add the soy sauce mixture and mix till the cornstarch starts getting solidified

  • Turn of heat and garnish with green onion stems and toasted sesame

  • Serve with brown or white rice

Enjoy!

Total Time : 1hour

Cook Time : 10-15 mins

Prep Time : 5 mins

Cool Time : NA

In a mood for something chinese and vegetarian. Try this😊

Ingredients:

• 1 pack extra firm tofu

• 5-6 tablespoons cornstarch

  • 2 tblsp brown sugar

  • 2 tblsp soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp salt

  • 1 tsp red chilly flakes

  • 1 inch ginger

  • 2-3 green onions

  • 1 small onion

  • 4-5 garlic cloves

  • 1 tsp sesame seeds toasted

Steps:

• • Take the tofu out of packing, cover with bounty sheet and place a heavy cast iron pot so all water drains well. This is very important else the tofu will be watery and break up

  • After the tofu has drained for about an hour cut the tofu into 1 inch pieces, cover with 3-4 tbsp of cornstarch and pan fry them till golden on all sides

  • Mince onions , ginger, garlic and green onion and set aside. Keep the cut stem of green onion for garnishing

  • Mix cornstarch , soy sauce, rice vinegar, chilly flakes and salt with some water and make a paste

  • Saute the onion, ginger , garlic mix till golden

  • Add the pan fried tofu and mix well

  • Add the soy sauce mixture and mix till the cornstarch starts getting solidified

  • Turn of heat and garnish with green onion stems and toasted sesame

  • Serve with brown or white rice

Enjoy!

Total Time : 1hour

Cook Time : 25-30 mins

Prep Time : 5 mins

Cool Time : NA

In a mood for something Chinese and vegetarian. Try this😊

Ingredients:

• 1 small - medium size cauliflower/gobi

  • 2 tsp salt

  • 1 inch ginger

  • 2-3 spring onions

  • 4-5 garlic cloves

  • 1 large bell pepper

  • 1/2 tsp red chilly powder

  • 2tbsp red chilly paste

  • 2 tbsp soy sauce

  • 1 tsp rice vinegar

  • 1/2 cup all purpose flour/maida

  • 1/4 tsp corn starch

  • 1/4 tsp black pepper

  • Oil for deep frying + 2 tbsp oil for sauce

  • 1 tsp toasted white sesame seeds

Steps:

• • Cut the gobi into small florets, rinse under water and leave it out to dry completely in a colander or bounty sheet

  • Mix maida, cornstarch, black pepper and 1 tsp salt in a vessel

  • Add water and make it a paste with consistency such it can be used for coating the gobi

  • Heat oil in a kadhai/wok

  • Deep fry the coated gobi in the oil, set aside

  • Cut the green bell pepper into small pieces, like cut spring onions

  • Mince spring onions , ginger and garlic and set aside. Save the green cut stems for garnish

  • Heat the remaining 2 tbsp oil in a saucepan

  • Saute the ginger , garlic mix till golden

  • Add cut bell pepper and spring onions and saute for 2-3 minutes

  • Add red chilly paste, red chilly powder and salt and fry for a minute

  • Add soy sauce, vinegar and water, the red chilly paste has cornstarch so it will make a gravy

  • If you dont have red chilly paste you can add make a mix of red chilly powder 2 tbsp cornstarch, soy sauce and vinegar and salt.

  • Once the sauce has thickened , turn off the stove

  • Add the fried gobi and mix well.

  • Garnish with spring onion greens, optionally you can also garnish with toasted sesame seeds

  • Serve with brown or white rice

Enjoy!

Total Time : 30-40 mins

Cook Time : 25-30 mins

Prep Time : 5 mins

Cool Time : NA

These noodles are delicious and healthy. Much better the Ramen on any brand of 2 minute noodles. Try this😊

Ingredients:

• • 1 4 pkt Veg hakka noodles

  • 1 tsp rice vinegar

  • 2 tbsp soy sauce

  • 1/4 tsp black pepper

  • 2 tsp toasted sesame seeds

  • 2 tsp salt and 2 tbsp for the water

  • 1 inch ginger

  • 1/2 tsp red chilly powder

  • 2-3 green/spring onions

  • 1 small onion

  • 4-5 garlic cloves

  • 1 lb bag of Asian vegetable blend

  • 1 cup broccoli florets

  • 1 cup shitake mushrooms

  • 1/2 a small cabbage

  • 3-4 tbsp vegetable oil for cooking

Steps:

• • Heat water in a 6 quart pan

  • Once it comes to a boil , add 2 tbsp of salt

  • Break the noodles into 4 pieces and add to the salted water

  • Once the noodles are cooked al dente drain the water

  • Run the noodles under cold water to avoid over cooking and add water to prevent sticking

  • Mince onions, spring onions, garlic and ginger. Keep the spring onion green aside for garnish

  • Now in another saucepan add oil, and saute the onion, garlic and ginger

  • Cut the cabbage into long pieces, also cut the mushrooms into small pieces

  • Once the onions turn translucent add the cabbage and mushrooms and saute for 5 mins

  • Add Asian vegetable blend and broccoli and saute for another 10 mins

  • Add salt and red chilly powder and mix well

  • Add noodles to the veggies above and mix well

  • In another bowl add cornstarch with 1/2 cup water, soy sauce, vinegar and mix well

  • Add this to the cooked noodles and veggie mix

  • Turn of the heat and garnish with spring onion greens and toasted sesame seeds

Enjoy!