Thu 13 Aug 2009
Chinese Noodles are yet another stop in our Indo-Chinese flavor adventure. Requiring minimal cooking time, these noodles are a quick and easy answer to “What’s for dinner tonight?”. Try this delicious stand alone meal.
Detailed Recipe for Chinese Noodles
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April 12th, 2011 at 10:49 pm
Hi Hetal & Anuja
I really love all ur recipes as they r very easy n even a learner can try.
Is it necessary to use sesame oil? Or can I use olive oil/ veg canola oil ? Will it make any difference to d taste? And also, a friend of mine told me that there is some special kadhai with thin base used for making noodles.I don’t want to buy one more kadhai just for noodles. Can I use regular aluminium or non stick kadhai ?
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anuja Reply:
April 16th, 2011 at 2:38 pm
Hi Anikita,
You can use any oil, we showed Sesame Oil because it is more authentic but don’t go out and buy that just for this recipe.
Regarding the Kadhai, it is called a “wok” and it is good but again, don’t buy just for 1 recipe and use any wok style of kadhai.
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June 4th, 2011 at 6:26 am
Where can I the egg noodles from? Would you recommend any brand? I have tried so many noodles but none tastes like the ones you get in India….I think I have never tried egg noodles…I want to give it a try….please suggest where should I get them from and what brand or if you can point me to something on web, that be great…are these the instant egg noodles? I am confused.
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hetal Reply:
June 7th, 2011 at 7:32 pm
Hi Shalu,
We get our Egg Noodles from our local Asian market. We don’t have the package anymore but I could make out the words “Noodle House” as the brand on the package in the video. They are not instant noodles but they do cook very fast.
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June 4th, 2011 at 6:28 am
Does this looks like what you have used?
http://gdzsdesly.en.ec21.com/Longlife_Brand_Instant_Egg_Noodles–4484516_4064176.html
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