Monday, April 6, 2009

Spicy Chilli Garlic Noodles

One of the first 'outside' food my son had was noodles, from this really nice Chinese takeaway place in Bangalore. It was Indianized of course, but really awesome food.

We realised that this was a great option for us to have a meal in peace - he would sit in his chair with his plate of noodles and pick up each one and try getting it into his mouth. His clothes, the high-chair, the plate and the floor had noodles all over, but it was hilarious watching him do it with such sincerity.
When he was little, he had real pouty lips and they got even more pouty, like a little snout, when he tried concentrating on something and it was a real sight watching him pick and eat the noodles with such focussed concentration

I've been making noodles at home pretty often since then and I prefer him having it at home, cos the MSG (ajinomoto) they add in most dishes in Chinese restaurants is something I am not comfortable with. There are different views on whether MSG is good for your health or not, but I personally prefer to keep it away from my cooking, especially for my son.

Made a simple chilli garlic noodles and a chilli-less version for my son and he still seems to enjoy eating his noodles. I think its the process of eating it that fascinates him more that the noodles itself !

What you need -

2 packets noodles (I used egg noodles)
2-3 capsicums
a handful of beans
3 carrots
1/2 cabbage
6 pods garlic
3 red chillies
1 tbsp dark soy sauce
1 tbsp vinegar
1/2 tsp salt
1 tsp crushed pepper

What you do with it -

Bring a big pot of water to boil with a little salt and a drop of oil
Add the noodles and keep on medium flame till done
Drain the water from the noodles and add a tsp of sesame oil to prevent the noodles from getting all sticky
Chop the capsicum, beans, carrot and cabbage lengthwise
In a wok, add a tsp of oil and heat. Break the red chillies into long pieces and add to the oil. Turn off the heat and allow the red chillies to soak in the oil for about 8-10 mins. Remove the chillies from the oil and discard
Heat the wok with oil again and add sliced garlic to it
Add the capsicum, cabbage, carrot and beans and stir on high heat till it is almost done
Add vinegar, salt and pepper and stir for 2-3 mins
Add the cooked noodles and stir in the soy sauce
Stir and blend the soy sauce for 2 mins


EC said...

Yummy dish and lovely pic

FH said...

I used to make the same, added Carrots too. Love the dish, enjoy! :)

lubnakarim06 said...

Wow the garlic flavour....

SJ said...

You should have posted a picture of your son trying to get noodles into his mouth! I miss eating those noodles here..

Usha said...

Lovely post and your son sounds adorable...the noodles look really yum and inviting....Regarding the cumin crackers you could use wheat flour but increase the semolina flour to half the total requirement of flour, that way the wheat taste will not be overwhelming...hope you try and like the crackers, do keep me posted :-)

FewMinute Wonders said...

I will be ready to try anything with garlic. It must taste great I am sure.

Vanamala Hebbar said...

Love the noodles..looks perfect

Manju said...

simple and delicious home made noodles!! yummy!

Vani said...

My daughter loves "Chinese" noodles too and it's her dinner at least once a week. Pic looks great, Arch!

Red Chillies said...

Ah, kids and noodles. There is something about it isn't it? I am not comfortable with MSG either and keep away from it.

Noodles like dista, tonda udda etta.

Chitra said...

looks yumm,will try this:)

Miri said...

This is K's favourite meal at home and outside too - she has even taken to udon noodles too! and thankfully has always had it veggies so doesn't really fuss unless they have those chunky kind of veggies which she cant get into her mouth in one go.
This version looks really interesting!


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