Recipe for Ginger Sesame Noodles
Indo-Chinese food was one of the cuisines I missed the most when I was in the US. The problem could be easily solved by making the trip to the local Indian store and buying bottles of Ching’s Secret Dark Soy Sauce and Green Chilli Sauce. Some green chillies, red chillies, fresh ginger, fat garlic cloves and an Indo-Chinese meal was just an arm’s length away!
However in Bombay, one doesn’t even need to take that much effort. Every Udipi, every college canteen and every road side food vendor is familiar with “Chinese” and will dish out “Chinese” as soon you place your order.
Indo Chinese Fusion dishes
For those of you who aren’t in India- I must update you on the Indo-Chinese fusion foods availables at our friendly-neighbourhood Udipi. There is some insane fusion happening here.
Idli Chilly Fry: Stale Idlis cut into wedges, deep fried till crunchy and rolled in Chinese soysauce gravy
Gobi Manchurian:Â Cauliflower florets dipped in batter, deep fried and tossed in a glossy soy based sauce.
Chinese Bhel: Substitute the puffed rice with fried noodles. The green and sweet chutney with soy and chilli sauce, the potatoes-onions-tomatoes by shredded carrots-cabbage-spring onions and voila you have Chinese Bhel
Spring Dosa: Our very own dosa smothered with Chinese sauces- filled with cabbage, carrots, onions, coriander, coconut (yes, you heard me right), rolled up, and cut into bite sized pieces. This can fit into a bite only if you open your jaws as wide as you’ve opened for the root canal of your farthest molar tooth ! This Spring dosa is served with sambhar and coconut chutney alright. This is one of my favourites, given the vegetable stuffing.
Back to this Ginger Sesame Noodles recipe, I love the robust flavours of ginger-garlic and sesame seeds. This when mixed with loads of vegetables and delicate noodles, is sure a meal that will make each one, a member of the Clean Plate Club.
Recipe for an Easy Indo-Chinese Menu:
Ginger Sesame Noodles
Ginger Sesame Noodles
Ingredients
Method
- To prepare ginger sesame noodles, heat the oil in large wok. Fry sesame seeds, ginger, garlic and chillies for 30 seconds on high flame.
- Add the vegetables stir on high flame for 3-4 minutes.
- Add the soy sauce, vinegar, 5-spice powder, cooked noodles and toss well. Taste and season with salt if required.
- Once thoroughly mixed, remove into a big bowl and garnish with chopped coriander.
Like what you see here? Stay connected with me on Instagram, Facebook, BlogLovin’ and Pinterest.
I am the first one to comment! Yoohoo!Nandita, my husband and I are also in the first category. I always cook for three when I’m cooking for us. 🙂 This recipe of yours is nice and fast. Whoosh and the dinner is ready sort of thing. I’m gonna have to make this one, baby. Blog Patrol will let you know about it.
Happy to hear that girl ! Shall wait to hear the sirens of your partol car 😀
hi nandita,I made this last sunday but did not use the green chillies garlic etc, just used the chings soy and chilli and the vegetables. next time will try this…Tanuja
Sure Tanuja, and do let me know how you liked it!
Looks delish Nadita,Something to try …. I hope I get around to making all the things I want to. To bad there are only 3 meals a day!! At this rate I could be making 10 meals a day!
Ha ha , yeah if we started making 10 meals a day- that would be our full-time job I guess !
Interesting meals and very informitive information. Show what brought you to India?
I’m in agreement with you on the health aspects of Mumbai chinese food. I’ve never been able to successfully make hakka noodles at home, and your recipe is an inspiation to try! You have a great blog, I must say 🙂
HI Nandita,I just made some vegetable hakka noodles, (it was delicious by the way. haha) and came acroos this recipe because I was looking for nutritional information for ching’s secret hakka noodles. By the way do you know about the nutritional info. for dry ching’s secret vegetable hakka noodles. P.S. Your recipe looks delicious. Today I made it according to the recipe on the back of the noodle package, but next time I will be sure to add most of ur ingredients as well. =)
Hi Nandita,Tried this for a lazy Sunday afternoon lunch – man, it was quick and delish and chatpata, just like I remember Bby “Chinese” :)We loved it! Only changes I made – my veggies were onions, carrots, baby corn and little red radishes that we get in the US. Also, skipped the coriander in the end.Loved it – thanks!