May 14, 2014

Egg Noodles with Asian flavors

Dyuti is very fond of Maggi noodles. I'm not a big fan of it; though I make it for her only once in a month. So bought Egg noodles which is indeed better than Maggi. I've tried roasting few veggies, fried prawns with egg noodles and it really does taste great. This time had lemongrass at home and thought of going with Asian flavors.


Egg Noodles - 2 blocks
Chicken Thigh fillets - 500 gms, cut into bite size chunks
Soya Sauce - 2 tbsp
Vinegar - 2 tbsp
Ginger - 1 tbsp, finely chopped
Garlic - 1½ tbsp, finely chopped
Lemongrass - 1 , finely chopped
Green chilli - 1 no, cut in rings
Sugar - 1 tsp
Onion & Capsicum slices (optional) - handful
Coriander leaves - to garnish, finely chopped
Sesame oil, Sasame seeds - to garnish(optional)

How to:
  • Marinate the fillet pieces with the Asian flavors for few hours. Add salt if needed.
  • Cook the marinated thigh fillet. Add half a cup water if required.
  • Add sliced onions & sliced capsicum once the chicken is half done. I prefer the gravy to have slightly thick pouring consistency.
  • Boil water in a saucepan. Add generous salt to the boiling water.
  • Add egg noodles in the boiling water and let cooked al dante
  • Strain cooked egg noodles. 
  • Spoon egg noodles in a bowl, pour the chicken sauce and garnish with coriander leaves, sesame oil and sasame seeds.

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