Chinese Noodles (Indo Chinese) Recipe Video | Show Me The Curry

wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Turkey is leaner, and tofu is a cost-effective protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner, and canned tuna is often more affordable.

Boil water in a large pot and add the egg noodles; cook for about 3-4 minutes until al dente.

Drain the noodles and rinse under cold water to stop cooking; drizzle with 1 tbsp sesame oil to prevent sticking.

Heat a large wok over high heat and add 2 tsp oil until hot.

Add minced ginger and garlic; sauté for about 30 seconds until fragrant.

Add sliced onion and cook for a minute.

Add sliced carrot and cook until slightly softened.

Add shredded cabbage, julienned bell pepper, and baby corn; toss well to combine.

Push the vegetables to the side of the wok and crack an egg into the space; scramble until cooked through.

Mix the scrambled egg with the vegetables.

Add black pepper to taste and toss the noodles in with the vegetables.

Add white vinegar, soy sauce, hoisin sauce, and chili sauce to taste; stir well to combine.

Toss in sliced green onions just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens