With the beginning of Ramadan comes along the true joy of sharing food together. This happens during #Iftar when everyone breaks their fast and then the eating ceremony begins. So here we are with an Iftar Recipe Desi Chowmein for everyone to try.

The tough part that most people seem to face is making new dishes everyday that would appease the kids and family, so we have come to your rescue with this #IndoChinese recipe that will give you the same restaurant taste but instead you’ll be the masterchef preparing it and receiving the praise like why haven’t you given this to us before, where was this recipe hidden all along.

Without further wait, lets dive straight into the recipe.

Servings: 2 Bowls
Prep Time: 20 mins
Cook Time
Noodles: 3-5 mins
Sauce: 10-15 mins
Ingredients

1 Pack Chings Hakka Noodles
100g Boneless Chicken
0.25 Cup Chopped Cabbage
0.5 Cup Chopped Carrots
0.5 Cup Chopped Mixed Peppers
1 Medium Sliced Onion
Salt to taste (Optional, check before adding)
Handful White Sesame Seeds (Optional)

For Sauce

2 tbsp Oil
2 tbsp Soya Sauce
1 tbsp White Vinegar
1 tbsp Sriracha/Hot Sauce
1/2 tsp Chili Flakes (Optional)
2 tbsp Chings Chowmein Spice Mix

Method:

Chings Hakka Noodles

Boil the noodles according to the instructions given on the packet. Strain and keep aside.

In a wok, sauté the onion, chicken, cabbage, carrots and mixed peppers in oil. Make sure they stay crunchy.

Then add soya sauce, white vinegar, hot sauce, chowmein spice mix and toss well.

Hakka Noodles in Wok

Add in the boiled hakka noodles and stir until everything is nicely combined.

Hakka Noodles

Serve it piping hot on a plate or bowl and garnish with white sesame seeds and chili flakes.

Notes:

The secret to non-sticky long noodles is coating them with oil before adding them to the wok.

The protein could be switched to paneer to make it vegetarian or even without any extra topping also it’s a good dish.

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