Recipes and tipps

Noodles
• Egg Noodles or Hakka noodles – 100 gms
• Oil – 2 tbsp
• White pepper powder – 1/4 tsp or more
• MSG or Ajinomoto (optional) – 1/4 tsp
Chicken
• Chicken – 100 gms
• Oil – 3 tbsp
• Salt – as per taste
• White pepper – 1/2 tsp
• Light soya sauce – 1/2 tsp
• Garlic cloves (big, chopped) – 1 clove
Vegetables
• Oil – 1 tbsp
• Garlic (big, chopped) – 2 cloves
• Red chilli (long, medium hot) – 1
• Cabbage (shredded) – 1/2 cup or handful
• Carrots (thinly sliced or shredded) – 1/2 or 1/3 cup
• Yellow bell pepper – quarter
• Red bell pepper – quarter
• Cauliflower (sliced) – 3 florets
• Onion (medium) – 1/2
• Spring onion (small, chopped or sliced) – 2
• White pepper – 1/2 tsp
• MSg (Ajinomoto) – 1/2 tsp (optional)
• Sugar – 1/2 tsp
• Dark soya sauce – 2 tsp
• Rice vinegar – 2 tsp
• Salt – as per taste
Garnish
• Spring onion (chopped) – 1

• Slice all the vegetables in one shape or you can chop finely.
• Slice the chicken pieces in to small, keep it aside.
• Boil the noodles in sufficient water or soak in hot water as per instruction, drain and add 1tsp oil, mix well in the noodles, so that they don’t stick to each other.
• Heat 2tbsp oil in a wok or kadai, add chicken pieces stir fry for 3min, now add garlic, pepper powder, soya sauce, salt if needed; stir fry for 2min or more till cooked but remains soft and juicy. Remove from the wok and keep aside.
• Heat oil in the same wok or kadai if needed, add onion, garlic, cabbage, carrot, cauliflower and stir-fry for 3 minutes.
• Add all the bell peppers or capsicum and spring onion and stir-fry for two minutes, stirring and tossing continuously. Keep all the vegetables crispy but cooked. Remove from the wok and keep it aside.
• In the same wok, add oil, when hot, add noodles and stir fry for 1min.
• Add pepper, salt, ajinomoto, and mix well and stir fry for 2 to 3min.
• Add all the chicken pieces and cooked vegetables in the noodles, mix well.
• Add salt, sugar, soya sauce, vinegar and pepper powder and cook on high heat for 2 to 3min or until the noodles are heated through, tossing continuously.
• Serve hot garnished with spring onion greens and with green chilli sauce.

• You can add ginger, black pepper powder or chilli flakes to make spicier.
• You can add any vegetables mushroom, bean sprouts, beans, baby corn and instead of chicken use prawns.
• Instead of frying the chicken, use boiled chicken pieces also.
• I have used one red chilli which is not spicy at all for the colour, you can add green chillies sliced when you add onion and the sauces like tomato ketchup and chilli garlic sauce, it makes more spicy and yummy noodles.
• To make it more easy and simple, no need to fry separate noodles and vegetables, just add with the chicken and stir fry the vegetables and then add the noodles and mix all directly and serve hot.
• You can take any noodles you like as there are variety of noodles like egg noodles, eggless noodles and other noodles, use little thick as I have used or in the restaurants you might have seen the shape and size of the noodles.
• I sometimes stir fry the noodles with ginger, garlic, chilli flakes for 2 to 3 min till slightly colour changes and mix with the vegetables. Refer my spicy vegetable chow Mein /hakka noodle with no soya sauce recipe.

• Veg/sunflower/peanut Oil – 3 tbsp
• Garlic cloves (chopped) – 2
• Red chilli (fresh, long, sliced) – 1
• White pepper – 3/4 tsp
• Salt – as per taste
• Sugar – 1 tsp
• Lemon juice – 1 1/2 tbsp
• Kaffir lime leaves (dry or fresh) – 2
• Onion (medium) – 1
• Carrot – 1/2
• Cabbage (shredded) – 1/3 cup
• Bean sprouts – handful
• Spring onion (chopped or sliced) – 2
• Red capsicum (sliced) – 1/2
• Peanuts (roasted) – 3 to 4 tbsp
• Sesame seeds (roasted) – 2 tbsp
• Flat Thai noodles (boiled) – 60 gms
• Coriander leaves (chopped) – 1/3 cup
• Eggs – 2
• Salt
• White pepper – a pinch
Sauce
• Fish sauce – 1 tbsp
• Dark soya sauce – 1 tbsp
• Oyster sauce – 1 tbsp
• Tamarind paste (concentrated) – 1 tsp

• Slice or shred or cut the vegetables like matchsticks.
• Wash dry shrimps and keep it aside.
• Take a bowl add all the sauce, mix and keep it aside.
• Soak the rice noodles in hot water for 20 minutes until they have softened.
• Beat the eggs with salt and pepper in a bowl and heat 1 tablespoon of the vegetable oil in a frying pan. Pour in the egg and make a thin omelette, cooked both sides – turn it out of the pan. Leave the omelette one side while you make the pad Thai.
• Heat the oil in a wok or a wider vessel / kadai and fry the garlic, onion, dry shrimps, and red chilli for 30seconds high heat.
• Add all the vegetables, except coriander leaves and few bean sprouts, cook on high heat for 2min.
• Reduce the flame to low, add sugar, drained noodles, sauce on it, stir for 1min.
• Add kaffir lime leaves (torn pieces), boiled chicken pieces, salt and white pepper, mix all on medium heat.
• If it is getting dry add little water and mix well.
• Toss in the remaining bean sprouts, coriander leaves, crushed (coarsely) peanuts, sesame seeds, and lemon juice for 30sec more.
• Place the omelette on a plate and tip in the noodles as required and roll it and serve.
Or
• Slice the omelette and mix well with the noodles in the end.
• Serve hot in a bowl or plate with a lime wedge, garnish with coriander leaves, peanuts and sesame seeds.

• You can use palm sugar or brown sugar instead of caster sugar.
• You can adjust with the sauce as per your taste.
• Instead of lemon use lime juice as per taste (1/2, lime).
• Black pepper can be used instead of white pepper.
• Buy fresh red chilli as per your taste medium hot or very mild.

• Veg/sunflower/peanut Oil – 2 tbsp
• Garlic cloves (chopped) – 2
• Red chilli (fresh, long, sliced) – 1
• Fish sauce – 1 1/2 tbsp
• White pepper – 3/4 tsp
• Salt – as per taste
• Sugar – 1 tsp
• Lemon juice – 1 1/2 tbsp
• Onion (medium size) – 1/2
• Carrot – 1/2
• Cabbage (shredded) – 1/3 cup or handful
• Bean sprouts – handful
• Spring onion (chopped or sliced) – 2
• Red capsicum (sliced) – 1/2
• Yellow capsicum (sliced) – 1/4
• Peanuts (roasted) – 3 to 4 tbsp
• Flat Thai noodles (boiled) – 60 gms
• Coriander leaves (chopped) – 1/3 cup

• Slice or shred or cut the vegetables like matchsticks.
• Wash dry shrimps and keep it aside.
• Soak the rice noodles in hot water for 20 minutes until they have softened.
• Heat the oil in a wok or a wider vessel / kadai and fry the garlic, onion, spring onion (white part) mushrooms, carrot and red chilli for 30 seconds high heat.
• Add other vegetables with dry shrimps and sugar, except coriander leaves and spring onion (only green leaf), cook on high heat for 2min.
• Add drained noodles, sauce on it, salt and white pepper stir for 1min.
• Toss in the remaining spring onions (white part), prawns (boiled), coriander leaves, chopped (coarsely) peanuts, mix all.
• Add lemon juice or lime juice, cook for 1 to 2min, switch off.
• Serve hot in a bowl or plate with a lime wedge, garnish with coriander leaves, sprinkle few peanuts.

• You can use palm sugar or brown sugar instead of caster sugar.
• Instead of lemon use lime juice as per taste (1/2, lime).
• Black pepper can be used instead of white pepper.
• Buy fresh red chilli as per your taste medium hot or very mild.
• While adding the noodles and fish sauce can reduce the heat.
• You can cook prawns pad Thai the same way as I did for the chicken pad thai.

Marinade
• Chicken – 150 gms
• Light Soya sauce – 2 tsp
• Pepper powder – a pinch
• Salt – as per taste
Fried rice
• Oil – 2 tbsp
• Ginger – 2 tsp
• Garlic – 2 cloves (optional)
• Cabbage – 150 gms
• Carrots – 3
• Capsicum (green) – 1/2
• Capsicum (red) – 1/2
• Green chillies – 3 (optional)
• Spring onions – 3
• Oil for frying eggs – 4 tsp
• Eggs – 4
• Rice (raw) – 1 cup
• Dark soya sauce – 1 1/2 tbsp
• Vinegar – 1 1/2 tbsp
• Chinese salt or MSG or ajinomoto – 1/2 tsp
• Black pepper powder (crushed one) – 1 tsp
• Chicken stock cube or vegetable stock cube – 1/2 cube
• Spring onion – 1 (garnishing)
• Salt – as per taste

• Marinate the chicken in a marinade prepared with the marinade ingredients.
• Put all the eggs (of course after breaking and removing the shell) in a bowl, add a little salt and a big pinch of pepper powder. Beat with a fork for a few seconds and keep it aside.
• Chop the vegetables into small pieces. I have used both the white and green parts of the spring onions.
• Chop the green chillies (or you can slice it), garlic and ginger very finely. Shred the cabbage finely.
• Cook the rice as earlier as possible. The colder the rice, the better the end result.
Cooking the chicken
• Cook the chicken with the marinade with few teaspoons of oil.
• When it is cooked, remove the chicken pieces and keep them aside.
• If you want, you can shred the chicken to pieces and keep them aside.
• Take the same wide kadai or wok, add 2 tbsp oil, when it gets warm, add ginger and chicken cube. Stir for a few seconds. Add vegetables and stir well for about 4 to 5 mins until the vegetables are cooked, but still a little crisp.
• Move the vegetables to one corner in the kadai. Add 2 tsp oil and then add the egg mixture. Do not stir or mix for about 10 seconds. Add further 2 tsp oil on the corners of the egg mixture so that it does not stick to the kadai.
• Keep stirring the egg mixture until it looks like scrambled eggs but still soft. Reduce the flame a bit when cooking the egg.
• Stir the vegetables also in the corner itself as it can burn.
• When the egg is forming scramble form, mix it with the vegetables and stir well, now add soya sauce, Chinese salt, vinegar, crushed pepper and mix well.
• Now add spring onions and rice and mix well with the vegetables and eggs mixture. Cook for 2 to 3 mins.
• Taste the rice and check whether you need more soya sauce or any seasoning in it, so that you can add if anything is required.
• At last sprinkle few more spring onions and mix chicken pieces in the rice.
• When the rice is properly mixed with other ingredients, switch it off. I sometimes simmer the flame and cook for 5min, so that all the ingredients are blended well.
• Serve chicken fried rice with chilli paneer or cauliflower manchurian.

• While adding egg, keep stirring it continuously, otherwise it will get burn.
• If you want can reduce pepper also.
• No need to add salt as, rice is cooked already with salt and in egg mixture also salt is added and stock cube contains salt.
• Rice should be firm, not soggy, that i™s why most of the people use rice which is kept, in the fridge. I have used the rice which was cooked earlier and cooled.
• It is just adding ingredients one by one and mixing with the rice.
• Can use vegetables like cauliflower, beans and mushroom aslo; I have prepared vegetable rice, when these vegetables are in stock.
• If you want can boil chicken pieces and add to the fried rice.

• Chicken lollilops – 6 to 7
Marinade

• Soya sauce – 1 tsp
• Vinegar – 1 tsp
• Egg – 1
• Ajinomoto – 1/4 tsp
• Pepper powder – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Corn flour – 3 tbsp
• Maida (plain flour) – 2 tbsp
• Chilli sauce – 2 tbsp
• Colour (orange, biryani colour) – optional
• Salt – as per taste
Sauce

• Oil – 1 1/2 tbsp
• Onion (small, chopped) – 1/2
• Spring onion (chopped) – 1
• Garlic (chopped) – 2
• Green chilli (chopped) – 1
• Salt – as per taste
• Sugar – 1 1/2 tsp
• Orange juice – 200 ml
• Chilli powder – 1/4 tsp
• Tomato ketchup – 3 tbsp
• Vinegar – 1 tsp
• Pepper powder – 1/2 tsp
• Corn flour starch – 1/3 cup (1 tsp corn flour + 1/3 cup water)

• Chop spring onion, onion and green chilli finely. Keep it aside.
Marinating and frying

• Take a bowl and put all the ingredients for the marinade. Mix well. Check the seasoning. Add chicken lollipops into it and mix well. Refrigerate for 1 hour.
• Take the marinated chicken lollipops about 1/2 hour in advance before frying. Be careful in adding salt as soya sauce has a good salt content.
• If you want, you can deep fry directly with the marinade. It will give you a crispy texture.
• Heat sufficient oil and when it is hot, drop chicken lollipops in oil very carefully and fry it on medium Heat. It will take 10 to 12 mins to cook. Cook until the chicken is cooked well.
• Never fry the chicken on a very high heat. Otherwise, it will become dark soon and the inside will not be properly cooked.
• Place the chicken lollipops in a kitchen towel/paper to get rid of the excess oil.
• At this stage you can even serve this as is.
Orange flavoured sauce

• Preheat any vessel, add oil and when hot add onions, spring onions and garlic. Saute for a few minutes until they are soft and transparent. Do not brown them.
• Add green chilli and saute for another 30 secs. Add orange juice and cook on medium heat for about 3 mins.
• Add tomato ketchup, sugar, vinegar, chilli powder, pepper powder and salt. Cook on medium heat for another 3 to 4 mins.
• Add few more green spring onions (only green part) and simmer for 5 to 7 mins or until the sauce thickens lightly.
• Stir in between. Check the seasoning and adjust if needed.
• At this stage you can add cornstarch and cook for 2 mins or you can avoid adding it like me. Switch off the heat.
• Pour the orange flavoured sauce over the chicken lollipops and serve.

• The spring onions which I get in the market is very long and thick. You can use 2 or as per your spring onion size.
• Do not turn the chicken pieces quickly. Otherwise, the coating will get separated from the chicken pieces.
• I have used Tropicana orange juice. You can use any fresh orange juice with no sugar content.

This is a Chinese appitizer and it is made from chicken wings. To give a lollipop shape, pull the thin layer of flesh and pull the flesh to the other end of the thick bone and make like a lollipop.
You can ask your butcher to do it or is readily available in some markets.
In chicken lollipop you can add your own spices also and can make according to your taste. this is a dry form dish and it is eaten as a starter or any time you want. I will call my chicken lollipop as a Indo-Chinese chicken lollipop.
See how to make the chicken wings into lollipops.

• Chicken – 300 gms or 7 to 8 wings
Marinade

• Soya sauce – 1 tsp
• Vinegar – 1 tsp
• Worcestershire sauce – 1 tsp
• Chilli sauce – 1 tbsp
• Ginger and garlic paste – 3 tsp
• Salt – as per taste
Batter

• Cornflour – 2 1/2 tbsp
• Chilli powder – 1/4 tsp
• Ajinomoto (MSG) – a pinch
• Pepper powder – 1/4 tsp
• Soya sauce – 1/2 tsp
• Salt – as per taste
• Colour – a pinch (optional)
• Egg – 1

• First take a bowl and put all the ingredients for the marinade and mix well. Check the seasoning. Add chicken lollipops into it and mix well. Refrigerate for about an hour.
• When frying, take it out 1/2 hour in advance. Be careful while adding salt as soya sauce already has a good salt content.
• Meanwhile make a batter. First add all dry ingredients in a bowl and mix well. Then add egg and other ingredients and mix well with a fork. It should be a thick batter. No need to add water. If it becomes thin add more cornflour. Let the batter rest for about 10 to 20 minutes.
• Heat sufficient oil and when it is hot, dip chicken lollipops in the batter and drop it in oil very carefully and fry it on medium Heat. It will take 10 to 12 minutes. Cook until the chicken is cooked well. Never fry the chicken on a very high Heat. Otherwise it will become dark soon bur it will not be properly cooked from inside.
• Drain it on a kitchen paper. Wrap the end of the chicken bone with aluminium foil so that it can be eaten with hands yet keeping the hands clean.
• Serve it with tomato ketchup or any sauce.

• If you want, you can coat the chicken pieces with fresh bread crumbs after dipping in the batter and then fry it.
• If you do not have Worcestershire sauce, its okay, you can omit it.
• You can alter the quantity of chilli powder as per taste.

In this chicken noodle, turmeric flavour will be more, though using oyster sauce or soya sauce. This easy and quick recipe. If you are able to get chopped Chinese stir fry vegetables and boiled rice noodles in the super store, it is more easy and quick, I will say more comfortable recipe on lazy days or any left over vegetables and left over roasted or boiled chicken is left, you can use this recipe. It is a one pan or one pot dish, but very quick. After adding the sauce, always taste the seasoning, so that can add more sauce if required. I have used mung bean noodles, you can use rice noodles. This dish, you can call it as a Singapore noodles, as it has many variations. For the sauce, I have used oyster sauce, sesame oil and soya sauce, you can avoid oyster sauce.

• Mung bean noodles – 50 gms
• Chicken (boneless) – 100 gm
• Oil – 2 tbsp
• Garlic (chopped) – 2
• Ginger – 1 1/2 tsp
• Red chilli (long) – 1
• Onion (medium) – 1/2
• Cabbage – 1/2 cup
• Cauliflower – 3 florets
• Mushroom – 2
• Capsicum (red and green) – 1/4 of each
• Carrot (small, chopped) – 1
• Beans sprouts – handful
• Spring onion (chopped) – 1 to 2
• Turmeric powder – 1/2 tsp
• Oyster sauce – 2 to 3 tbsp
• Rice Vinegar – 1/2 tbsp
• Sesame oil – 2 tsp
• Pepper powder – 1/4 tsp or more
• Dark soya sauce – 1 tsp
• Light soya sauce – 1/2 to 1 tsp
• Water – 1/4 cup

• Slice or shred all the vegetables and keep it aside.
• Chop garlic, red chilli and ginger, keep it aside.
• Boil the chicken with few spring onions and pepper seeds (1/2 tsp), salt or fry it with few tsp of oil with salt and pepper (1/4 tsp), keep it aside.
• Take the same vessel or wok, in which chicken was fried, add oil, when hot add garlic, ginger, red chilli sauté for 3sec, add all the vegetables (keep few bean sprouts at the end), stir fry for 1min on high flame, keep stirring.
• Add turmeric powder, mix well with the vegetables and then add noodles.
• Stir well, add soya sauce, sesame oil, oyster sauce, water, mix well and cook for 2min.
• Add chicken pieces, salt, pepper powder, cook for 1 to 2min, and keep stirring in between.
• In the end add left over bean sprouts and spring onion, stir for 1min and switch off.

• Add vegetables as per your taste, I have added more.
• Can use prawns instead of chicken.
• Can make only vegetarian by using vegetarian oyster sauce.

Chow mien in Chinese mean stir fry noodles, there are variety of versions in it. Each time when ever I visit some Chinese street food, I learn by seeing them or in restaurants where from a glass, you can view what the chef is doing. My main purpose is to share the recipes which are good and tasty. In chow mien noodles, I have often seen egg noodles or eggless noodles, you can use rice or any noodles you have. Each place I get different taste and texture. In this chicken chow mien, I have stir fried the vegetables, noodles, chicken separately. I have used roasted sesame oil, used for Chinese dishes; it gives more flavour and taste. I have added the vegetables and noodles as per my taste and quantity, you can add as per your taste. I have used the remaining batter from the chilli chicken, just dipped the plain chicken strips or slices and deep fry it, as I was making both the dishes same day or you can make the batter from the below ingredients.

Marinade

• Chicken (boneless) – 100 gms
• Dark soya sauce – 1/4 tsp
• Ajinomoto – a pinch
• Salt as per taste
• Garlic – 1/2 tsp
Batter

• Egg white – 1
• Salt as per taste
• Black pepper powder – 1/4 tsp
• Corn flour – 1 tbsp
• Plain flour (Maida) – 2 tbsp
• Water – 1 to 2 tbsp
Noodles

• Noodles (egg noodles) – 85 gms
• Roasted sesame oil – 1 tsp
• Black pepper powder – a pinch
Vegetables

• Red capsicum (sliced) – 1/2
• Green capsicum (sliced) – 1/2
• Carrot – 1
• Onion (sliced) – 1/2
• Cauliflower (florets) – 5 (or handful)
• Garlic clove (chopped) – 2
• Sesame oil – 1 tsp
• Oil – 2 tsp
• Black pepper powder – a big pinch
Other ingredients

• Oyster sauce – 1 1/2 tbsp
• Dark soya sauce – 2 tsp
• Sesame oil – 1 tsp
• Chicken stock cube (knorr) – 1/2
• Ginger – 1 tsp
• Water – 1 cup
• Oil – 2 tsp

• Slice or shred all the vegetables in one shape like long slices, carrot long cut, cabbage shredded, cauliflower and other vegetables.
• Can cut the spring onion green part finely.
• I have added the vegetables as per my taste and quantity, can add any vegetables as per your taste.
• Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12min to 15min.
• Strain it in a strainer and rinse under cold water, to keep the noodles separate from each other.
• Again strain it and toss with 1tsp vegetable or sunflower oil, so that it won’t stick to each other. Keep it aside.
• Marinate the chicken by adding all the ingredients one by one and refrigerate for 1hr or more by closing the lid.
• Take a bowl, add all the dry ingredients, then soya sauce, sesame oil, salt as per taste, mix all, then add the egg white, mix well, can add water if required.
• Add all the marinated chicken pieces, mix well, keep aside.
• Heat the oil for deep frying, when the oil is hot; add chicken pieces one by one, and fry it in batches till cooked, remove it on a tissue paper, keep it aside.
• Take a wider kadai(vessel) or wok, add oil , sesame oil, when hot add all the vegetables like carrot, cauliflower, onion, spring onion(keep few green part for garnishing) cabbage, red chilli, mushroom and sauté for 2min on high flame, then pepper powder, sauté for 1min mix well.
• Add capsicum and sauté for 30sec, switch off, transfer in a plate.
• Take the same vessel, add oil, sesame oil, when hot add noodles and sauté for 2 to 3min, add a pinch of pepper powder and mix well, switch of and transfer to a plate.
• Take the same vessel, add oil, sesame oil, when hot add ginger, chicken stock cube, stir for 3 to 4sec, add vegetables, soya sauce, oyster sauce, water, boil for 2 to 3min.
• Add the noodles, cooked chicken, sesame oil 1/2tsp (if required), salt as per taste, and boil for 3 to 4min on medium flame.
• At last add few spring onions (green part), mix well, cook for 30sec, and switch off.
• Serve hot and enjoy the noodles.

• I have added the ingredients and spice as per my taste.
• Can add or reduce the vegetables and meat as per your taste.
• Always taste and see, so that you can add any sauce required.
• Can use any oil like peanut oil, vegetable oil, sunflower oil, I use sunflower oil often.
• Can reduce the oil and cook as per your taste.
• Instead of cooking separately, just add all the ingredients one by one and cook, mix well and serve.
• Add the sauces as per taste, as some brands differ in taste and also in quality.

Bang bang chicken traditionally means pounding the chicken to make it tender. In bang bang chicken, the main ingredient is peanut sauce, served with rice vermicelli or mung bean noodles. The ingredients in the bang bang chicken (Chinese) are similar to goda goda salad which is from Indonesian cuisine. This bang bang chicken can be served hot or cold. In the bang bang chicken salad, I have used simple boiled chicken, you can boil the chicken with some spring onion and ginger pieces or can fry it like me with pepper and dry chilli flakes. You can shred the chicken or can use the small pieces like me. I have used the vegetables like carrot, cucumber, lettuce leaves or any salad leaves you like, you can use boiled bean sprout, vermicelli (rice noodles). I have used smooth peanut butter to make peanut sauce. You can arrange it in a plate according to your style; I have served it for one person, a small portion.

• Mung bean or rice noodles – 50gms
• Peanut sauce – 1/2cup or more
• Sesame seeds – 3tsp (roasted)
• Roasted peanuts – 1tbsp (crushed)
• Carrot – 1
• Cucumber – 1(sliced)
• Coriander leaves – few (chopped)
• Boiled chicken or fried chicken – 100gms

• I have used the potato peeler, to have thin strips of carrot and cucumber.
• Roast sesame seeds on the tava or pan and keep it aside.
• Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12min to 15min.
• Strain it in a strainer and rinse under cold water, to keep the noodles separate from each other.
• Again strain it and toss with 1tsp of sesame oil or vegetable or sunflower oil, so that it won’t stick to each other. Keep it aside.
• I have taken boneless small chicken pieces; can fry it or boil it.
Frying the chicken

• Take a kadai and add oil, when it gets hot, add all the chicken pieces and stir fry till it is cooked well, at last add black pepper powder 1/2tsp and salt.
• When it is cooked, keep it aside.
• Or boil the chicken (100gms) in 2cup water with 1 spring onion, chopped roughly and ginger (1tsp), salt or just black pepper powder 1/2tsp only and strain it after boiling, allow cooling.
• Can use any left over plain roast chicken.
• Now assembling the bang bang chicken (portion for one person).
• Take a plate, take some noodles as required, and pour 2tbsp or more of peanut sauce, then few chicken pieces, few carrot and cucumber strips.
• At last crushed roasted peanut and sesame seeds and chopped coriander leaves, sprinkle on top as required. The bang bang chicken salad is now ready.
• You can have the bang bang chicken salad as a cold salad or warm salad.

• Can shred or grate the vegetables as per your taste.
• Instead of chicken can use prawns or boiled eggs (sliced thinly) or just with salad and cottage cheese (paneer, lightly fried on grill or pan) for vegetarians.
• With the same salad, can use for the spring roll, can make a wrap and sandwich also.
• Take small lettuce leaves (little gems), put the salad, roll and eat it.

Chilli chicken noodles are spicy and flavoured with roasted sesame oil (use the dark colour ones). I love the taste of sesame oil and so I use often in my most of the recipes, it gives additional taste. The oil which we use in Tamil Nadu is gingelly oil (nalla enna, raw sesame seeds), do not use that oil, its colour is in golden and light colour where as toasted sesame oil is used for Chinese recipes. I have used egg noodles or egg-less noodles for the chilli chicken; can use any noodles you have like rice noodles, Thai noodles or Magi noodles type. I have used red chilli a long one, which is not spicy for me, it is mild and the chilli garlic sauce is Thai brand can use any chilli garlic sauce (maggi brand). It is one of my husbands favourite noodle dish, as he has very less liking towards noodles but this chilli chicken noodles is his favourite, as it is coated with spicy sauce.

• Oil – 3 tbsp
• Ginger – 1 1/2 tsp
• Garlic cloves (big) – 2
• Chile Red chilli (long) – 1
• Spring onion – 2(chopped)
• Chilli garlic sauce (Thai) – 2tsp to 3tsp
• Sesame oil (roasted) – 11/2tsp
• Water or stock (any) – 5tbsp
• Dark Soya sauce – 2tsp
• Ajinomoto (Msg) – 1/4th tsp
• Sesame oil – 11/2 tsp
• White pepper – 1/4th tsp or more
Noodles

• Noodles(egg noodles) – 85gms
• Sesame oil – 1tsp
Marinade

• Chicken – 100gms
• Egg white – 1
• Salt as per taste
• White pepper powder – 1/4th tsp
• Corn flour – 11/2tbsp

• Slice or shred the vegetables and keep it aside.
• Soak the noodles in hot water for 10 to 12min, till often.
• Strain the water, rinse it with cold water, strain again, drizzle some sesame oil and keep it aside.
• Take a bowl add white egg and corn flour, mix well, like a batter texture, add salt, white pepper and chicken.
• Take a wider vessel, add oil, when hot, add marinated chicken and cook till it is cooked well and keep it aside.
• In the same vessel, add all the vegetables except capsicum, with little oil if required, and few spring onions (green part), sauté for 2min on high flame.
• Simmer the flame while adding the chilli garlic sauce, sesame oil, dark soya sauce, Ajinomoto and salt as per taste, mix well and cook for 30sec.
• Add the noodles, mix well, cook for 1 to 2min, and keep stirring on medium flame.
• Add white pepper powder and spring onions, mix well, cook for 30sec and switch it off.

• Taste and see, if any sauce is required more like soya or chilli garlic sauce.
• You can use black pepper powder also.
• Can use maggi brand chilli garlic sauce or any brand of chilli garlic sauce as per your taste.
• Can add any vegetables more or less as per your taste.
• Sometimes I avoid marinating the chicken and fry directly with garlic cloves first, till it is cooked, and then add the rest ingredients.

Peanut sauce or satay sauce is widely used in the cuisines of Thailand, Malaysia, Indonesia, china and many more places. The main ingredient for peanut sauce is crushed roasted peanuts but can substitute with smooth or crunchy peanut butter. In Thai version, lemon grass, galangal or ginger, fish sauce or soya sauce, lemon juice or tamarind paste, coconut cream, red chilli are added as per the taste. Peanut sauce can be used as a dipping sauce, with salad, noodle, marinate and in spring roll as a stuffing. This time I have prepared peanut sauce with peanut butter (smooth). It is up to you how spicy and sweet you want.

• Oil – 3 tbsp
• Onion (small) or shallots (finely chopped) – 1 or 3 tbsp
• Ginger (chopped) – 1 1/2 tsp (chopped)
• Garlic cloves (chopped) – 2
• Birds eye red chilli (chopped) – 1 to 2
• Dark soya sauce – 1 tsp
• Light soya sauce – 1 tsp
• Sesame oil – 1 1/2 tsp
• Sugar – 2tsp or more
• Peanut butter (smooth) – 4 to 5 tbsp
• Water – 1 cup
• Pepper powder – 1/2 tsp
• Salt as per taste

• Chop all the vegetables finely and keep it aside.
• Preheat the kadai or any vessel you have, add oil, when it is hot, add onion, ginger, garlic, chillies, one by one and fry till it changes to light golden colour on medium flame.
• Add peanut butter and water 1/4th cup, mix well, to loosen the peanut butter texture, then add more water 1/2cup, boil for 1min, then add sesame oil, sugar, salt, soya sauce and black pepper powder, mix well.
• Cook on medium flame for 2 to 3 min, then simmer it and cook till it leaves oil, stir in between.
• If it gets dry add 1/4th cup water more as per the requirement and cook, as when it gets cold it will become dry, so keep it loosen and little thin sauce, not a very dry and thick sauce.
• When it is cooked it becomes glossy, smooth, soft texture and can see oil on top, it will take 5 to 8min, after simmering, switch it off.
• If you want, can put the roasted sesame seeds (1tsp) in the peanut sauce and cook, or at the end, just sprinkle on the sauce.
• Serve hot or cold, it is very delicious.
• I have used in spring roll as stuffing, chicken salad, prawn salad and many more.

• Instead of smooth peanut butter, can use crunchy peanut butter.
• Peanut oil is used for Chinese cooking but I often use vegetable or sunflower oil.
• Can use any fresh red chilli, as per your taste.
• If it is getting too dry add water and can drizzle little oil, if it is sticking.
• Peanut butter is sticky and difficult to drop in the vessel for cooking.
• Instead of sugar can use palm sugar or jaggery (gud), or brown sugar, I often use white sugar, which is available in my kitchen cupboard.
• If one type of soya sauce is available then use 1tsp first then add more as per the taste.

American chopsuey is a famous and most common dish available in Chinese restaurants in India. The combination of crispy noodles, crunchy vegetables and meat with sauce and egg makes very tasty and appetizing as a popular Indo-Chinese dish. The sauce made for the crunchy noodles is sour and sweet and goes well with our crunchy vegetables and crunchy noodles.
American chopsuey is not an authentic Chinese dish but is an American dish (western side) which was modified by the Chinese restaurateurs to suit their taste. The same way I think our Indian restaurateurs changed the recipe as per Indian taste by adding crispy noodles and fried egg, but there is no evidence and information until now. The only thing I know is, a classic American chop suey consists of macaroni and beef with some vegetables in a tomato based sauce. Chop suey means quickly cooked dish made with vegetables with any meat and egg, combines with a thick sauce. I have never found or tasted American chopsuey in other places except Indo-Chinese restaurants in India.
In India, in Indo-Chinese restaurants, each restaurant serve it differently like crispy noodles mixed with the sauce, meat, vegetables and served with a fried egg or crispy egg on top, with crispy noodles beneath and sauce beneath the noodles mixed with vegetables and any meat.
For vegetarians can prepare with soya chunks or paneer (cottage cheese).
I have prepared the American chopsuey as per my taste and liking and the way Indo – Chinese restaurants serve it, like I have cooked the sauce with meat and vegetables and served with crispy noodles or cook the sauce separately and meat and vegetables separately to have crunchy texture like in the vegetarian American chop suey.

• Oil – 2 tbsp
• Garlic cloves (big, chopped) – 3
• Ginger – 1 tsp
• Onion (small, sliced) – 1/2
• Green chilli (sliced) – 1
• Spring onion (chopped) – 1
• Cauliflower (sliced) – 2 florets
• Cabbage (sliced) – 1/3 cup
• Mushroom (medium) – 2
• Carrot (small) – 1
• Capsicum (green) – 1/4
• Vegetable stock cube – 1
• Water – 1/2 cup
• Tomato Ketchup – 1/4 cup
• Dark soya sauce – 1 1/2 tsp
• Chilli garlic sauce – 1 1/2 tbsp
• Sugar – 1 to 2 tsp
• Chinese salt (MSG, optional) – 1/2 tsp
• White Pepper powder – 1/4 tsp
• Corn starch – 50 ml water + cornflour 1 tsp
Crispy noodles

• Maggi or ramen – 1 packet or 85 gms
• Corn flour – 1 tbsp
• Fried egg – 1

American chop suey has 3 steps
1. Frying crispy noodles
2. Preparing the sauce with vegetables
3. Assembling all noodles, sauce with fried egg on top

• Slice all the vegetables in one shape like long slices, carrot long cut, cabbage shredded, cauliflower and other vegetables like julienne cut. You can cut the green part of spring onions finely.
• I have added the vegetables as per my taste and quantity, can add any vegetables as per your taste.
For the crispy noodles

• Boil the noodles (maggi or ramen) in hot water for 1 to 2 min, strain and allow drying.
• Sprinkle some corn flour and mix well, spread it on the tissue pepper or on a plate, keep it aside.
• Heat the oil, when hot add all the noodles by batches on top of the noodles for deep fry, it will take 5 to 7min or cook till it is crispy, turn in between.
• After frying the noodles keep it aside or can be stored in an air tight container for 2 to 3day.
Cooking vegetables and sauce

• Take a wider vessel, add oil 11/2tbsp when hot, add garlic (1), onion, white part of spring onion(1), msg(Chinese salt) and all the vegetables except capsicum.
• Sauté for 2 to3 on a high flame, then add capsicum and suate for 30 sec switch off, transfer to a plate keep it aside.
• In the same vessel, add oil 1/2tbsp, when hot add garlic(2), vegetable stock cube, green part of spring onion(1),  tomato ketchup, chilli garlic sauce, dark soya sauce, sugar, and water mix all and allow cooking for 3 to 4min on medium flame and on simmer for 5min. Can simmer the flame while adding the sauce as it can splutter on you.
• Add cornstarch (mix water and corn flour together) and white pepper powder, boil for 2min.
• The sauce will be thick consistency and a good bright colour.
• At last add fried vegetables and spring onion (green part), give a boil for 1min, mix all and switch off, keep it aside.
• Instead of placing a fried egg on top can place fried tofu or paneer (cottage cheese).
Assembling American chopsuey

• Take a plate, place fried noodles, and put the sauce with vegetables and serve hot and eat immediately.

• You can chop the vegetables any shape and any size you like.
• For tofu or cottage cheese (paneer), just fry it with 1 garlic cloves, until you get a light brown colour and serve with the sauce.
• You can also use soya chunks or paneer or tofu.
• Always taste the sauce, so that if any thing is needed can add chilli sauce or salt or pepper as per taste.
• For the crispy noodle, you can use rice noodles and fry directly in the deep oil, it will immediately swell up, it will have different texture. In the market I found noodles which were similar like maggi noodles, you can use that as well.
• I have used big garlic cloves and the spring onions were thick and long, use as per your taste.
• If the sauce gets thick, add 50 ml water and cook.
• You can add ginger and green chilli (1) in the sauce and as per your taste. You can also add 1/2 tsp of vinegar.
• You can use black pepper powder instead of white pepper powder.

• Chicken – 50 to 80 gms
• Prawns (small, blanched) – handful
• Oil – 2 tbsp
• Garlic cloves (chopped) – 1 tsp
• Ginger – 1 tsp
• Black Pepper powder – 1/4 tsp
• Sesame oil – 1 tsp
• Curry powder – 1/4 tsp
Curry powder (roasted)
• Aniseed (saunf) – 1 tsp
• Cumin seeds – 1 tsp
• Black pepper seeds – 1/2 tsp
• Coriander seeds – 2 tsp
• Cloves – 5 to 6
• Green cardamom – 2
• Cinnamon stick (1 inch) – 1
Vegetables
• Oil – 1 to 1 1/2 tbsp
• Cauliflower florets – 3
• Carrot – 1
• Capsicum (red and green) – 1/2
• Red chilli (long) – 1
• Cabbage (sliced) – handful
• Bean sprouts – handful or more
• Onion (sliced) – 1/2
• Spring onion (white part) – 1
• Mushrooms – 3
• Curry powder – 1/2 tsp
• Black Pepper powder – 1/4 to 1/2 tsp
• Turmeric powder – 1/4 tsp
• Sesame oil – 1/2 tsp
Other ingredients
• Noodles – 50 to 60 gms
• Oil – 1 tbsp
• Sesame oil – 1/2 tsp
• Garlic clove (chopped) – 1
• Dark soya sauce – 2 to 3 tsp
• Vinegar – 1 tsp
• Oyster sauce – 1 1/2 tbsp
• Salt as per taste
• Sesame oil – 1/2 tsp
• Curry powder – 1 tsp
• Black Pepper powder – 1/4 to 1/2 tsp
• Sugar – 1 tsp
• Water – 1 1/3 cup
• Chicken stock cube – 1/2

Roasting and grinding curry powder
• Roast all the spices on low flame, until smoke and aroma comes from them. Allow them to cool and grind to a fine powder.
Prepare Vegetables and noodles
• Slice or shred the vegetables into similar shape. You can add any vegetable. Adjust the quantity as per your taste.
• Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12 to 15 mins.
• Strain it in a strainer and rinse under cold water. Keep the noodles separated from each other.
• Strain it again and toss with 1 tsp vegetable or sunflower oil. This will stop the noodles from sticking to each other. Keep it aside.
Procedure
• Take a wide kadai (vessel) or wok, add 1 1/2 tbsp oil, sesame oil and when hot add all the vegetables like carrot, cauliflower, onion, spring onion (white part), cabbage, red chillies, mushroom and sauté for 2 mins on high flame. Add curry powder, turmeric powder and pepper powder. Sauté for 2 mins and mix well.
• Add capsicum and sauté for 30sec, switch off, transfer in a plate.
• Take the same kadai or wok, add oil and sesame oil . When hot, add chicken pieces and cook for 3 to 4 mins on high flame. Add all the spices like curry powder, ginger, garlic, pepper powder and  mix well. Cook on medium flame until the chicken is almost cooked.
• Add small prawns (blanched), cook for further 2 mins. It will start to leave water. Switch off and transfer to a plate with its liquid.
• Take the same kadai or wok, add 1 tbsp oil and sesame oil. When hot, add 1 tsp garlic, chopped spring onion (green part) and noodles. Stir for 1 to 2 mins.
• Add chicken stock cube, pepper powder, 1/4 tsp curry powder. Mix all for 1 min and then add water. Allow it to boil for 2 mins.
• Add all the sauces, sugar, salt and curry powder. Cook for 2 to 3 mins on medium flame.
• Add cooked chicken and prawn. Simmer for 3 mins so that the noodles can absorb the liquid.
• Add all the vegetables, mix well and cook for 2 to 3min on medium flame, stir well.
• Check the seasoning and switch off.
• Serve immediately the hot curried noodle soup or Singapore noodles.

• I have added the ingredients and spices as per my taste. You can adjust them according to yours.
• You can add or reduce the vegetables and meat as per your taste.
• Always taste and see if it is to your taste so that you have the opportunity to adjust ingredients to your liking.
• You can use any oil like peanut oil, vegetable oil or sunflower oil. I use sunflower oil often, so I have used it for this recipe as well.
• Add the sauces again as per taste and brand as well. Sauces from different brands differ in taste, concentration and quality.