Noodles ~ Tamalapaku

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Chinese Bhel With Air Fried Noodles

BM #83 Week 3 Day 2 -

Chinese Bhel is a fusion recipe where the traditional puffed rice is replaced with fried noodles and the Indian sauces are replaced with some Chinese sauces.

I have ignored the Chinese Bhel for far too long as the idea of deep frying the noodles was not appealing to me. Then came the Air Fryer and paved the way to try this in a healthier way.

I found that it was very easy to put together the snack if the air fried noodles are ready. With the readymade Schezwan sauce in my refrigerator, it was a breeze.

I believe that the vegetables are typically not stir fried but are served raw. But our personal preference ruled out raw cabbage :), so I had to stir fry the veggies.

Ingredients -

*Noodles 150-200 gms (as per preference)
Cornstarch 3-4 Tbsp
Vegetable Oil 2 tsp
Cabbage, shredded 1 cup
Carrots, Peeled and shredded 1 cup
Colored Peppers finely chopped 1/4 cup
Corn kernels 1 cup
Salt as needed
Schezwan Sauce 1 Tbsp
Tomato Ketchup 2 tsp
Spring Onion thinly sliced 2 Tbsp
Onion finely chopped 3 Tbsp
Tomato seeded and finely chopped 2 Tbsp
Roasted Peanuts as needed

*I used Chow Mein Noodles

Method Of Preparation -

To Air Fry the Noodles -
Boil the noodles in adequate water as per the instructions on the pack. Drain and wash in cold water.

Drain and spread them on a wide tray. [The drier the better- I actually left it for half hour as I had to run some errands].

Sprinkle cornstarch on the noodles and toss them so the cornstarch is evenly coated on all the noodles.

Preheat the Air Fryer at 400 °F for 3 minutes.

Arrange the cornstarch coated noodles in the air fryer basket evenly. [I did them in two batches.]

Air fry the noodles for 10 minutes tossing them a couple times in between. Leave them in the air fryer allowing them to crisp up.

Remove and spread them in a tray. Store in an airtight container for longer shelf life.

Stir Fry the Vegetables - (Optional)
In a heated wok, add oil and stir fry cabbage, carrot, colored peppers and corn for a couple of minutes. Sprinkle salt, schezwan sauce and tomato ketchup. Toss the vegetables for a few seconds and remove from heat.

To Assemble the Chinese Bhel -
In a wide mixing bowl, add the stir fried vegetables (or just the raw vegetables with salt, and the sauces), onions, tomatoes, crushed air fried noodles, roasted peanuts, and toss them so they are mixed well.

Garnish with spring onions and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time
Serves/Makes

Posted by Harini R on Monday, December 18, 2017

9 comments

categories: Appetizers and Snacks, Blogging Marathon, Cabbage, Carrots, Dry Fruits and Nuts, Grains and its Products, Healthy Snacks, International Recipes, Noodles, Peanuts, Vegetables | |

Sweet Potato Noodle Soup

BM #83 Week 2 Day 3 -

For Day 3 of kid friendly soups and stews, here is a soy sauce-ginger based soup which my kids loved. The sweet potatoes and noodles in there was the main attraction for them.

The simple soup came in handy as an after school snack on a snowy evening. The other adult wanted more ginger and more Sriracha while the little one who hates ginger finished off the soup grumbling about it but ladling all the sweet potatoes from the soup. The older one said it was a perfect balance for her. So I guess the ginger in the soup takes some 'getting used to', so to say.

The original recipe asked for Soba noodles but I had only Hakka noodles in my pantry so I just went ahead with those. I am not sure if the type of noodles changes the taste of the soup. This worked out fine for us.

Recipe Source here
Ingredients -

Olive Oil 1 Tbsp
Onion, finely chopped 4 Tbsp
Ginger, grated 2 Tbsp (I used 1 Tbsp as I thought the little one cannot handle the spice)
Garlic, grated 1 tsp
4-5 cups of Vegetable broth or water
Soy Sauce 1 Tbsp
Salt as needed
Sriracha 1 Tbsp (more if needed)
Sweet Potatoes peeled and cubed 2 cups
Noodles 1 small cake (I used Hakka noodles)
Lime/Lemon juice as needed
Toppings before serving -
Bean Sprouts or julienned Carrots
Cilantro
Toasted Sesame Seeds

Method Of Preparation -

In a heated deep stock pot, add oil and saute the onions until they are golden brown.

Add in ginger and garlic and saute for a few seconds. Pour the 4 cups of vegetable stock/water.

Add soy sauce, Sriracha and salt and let the soup come to a rolling boil.

Gently slide in the cubed sweet potatoes and let them cook until they are fork tender.

Meanwhile cook the noodles separately and drain. Add the noodles into the simmering soup after the sweet potatoes are cooked.

Adjust the consistency of the soup and add more vegetable broth/water if needed. Adjust the flavors as needed.

Serve warm with the toppings to keep yourselves warm in this chilly weather.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#83..

Preparation Time 30 minutes
Serves 4

Posted by Harini R on Tuesday, December 12, 2017

6 comments

categories: Blogging Marathon, Grains and its Products, Noodles, Onions, Soups, Sweet Potato, Vegetables | |

Schezwan Noodles

BM #82 Week 1 Day 3

Noodles of any kind are welcome at our place. I have observed that is the case with most of the kids of this generation. So my older one helped me shop for the ingredients and also helped in emptying the bowl :)

In fact these noodles were enjoyed by the whole family with a generous helping of tofu to the side.

Recipe Source Adapted from the Hakka Noodles Packet
Ingredients -

Cabbage , Carrot and Bell Peppers julienned 3-4 cups
Hakka Noodles or any noodles preferred about 2 cakes
Tofu julienned and sauteed separately
Schezwan Sauce 3-4 Tbsp (I used store bought)
Salt to taste
Spring onions for garnish ( I ran out of them :))
Sesame Oil 2 Tbsp

Method Of Preparation -

Boil the hakka noodles as per the instructions on the pack. Wash in cold water and spread the noodles in a single layer.

While the noodles are cooking, in a heated wok, add in the vegetables and stir fry them until they are cooked but retain a crunch (about 7-8 minutes).

Add in the sauteed tofu and the schezwan sauce. Sprinkle salt as needed.

Add in noodles and gently toss them around so the sauce is well coated.

Serve them hot for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Sunday, November 5, 2017

11 comments

categories: Blogging Marathon, Cabbage, Capsicum (Green Bell Pepper), Carrots, Indo Chinese, International Recipes, Noodles, Soy Products, Tofu, Vegetables | |

Red Thai Curry Noodle Soup

For Day 3, Week 2 of BM #37, we travel from Valencia (Vegetarian Paella) to South America (Tortas Fritas) to the east in Thailand. I gather that in many countries of the South East, noodles in many forms are part of the street food culture.

Here I showcase this ever so popular Red Thai Curry Noodle Soup. I have chosen the short cut by using the store bought red thai curry paste. I am sure it is pretty easy to make the paste at home if we have the ingredients handy.

I made this on my husband's whim when he handed me the store bought paste and asked if I could make the soup. In fact he looked up the soup recipe online and made my job easy. :)

Posted by Harini R on Wednesday, February 12, 2014

12 comments

categories: Blogging Marathon, Cabbage, Carrots, Coconut Milk, International Recipes, Noodles, Pea Pods, Soups, Vegetables | |

Maggie Noodles-Vegetable Spring Rolls

After a roller coaster kind of a day, I am finally pleased to put my feet up and relax! I was at a loss as to what to make for today's post when I came upon a video on youtube (Rajshri food, I think) which caught my attention. So I made a batch of these spring rolls thinking that my kids would love to have these before we get out for the day's events.

But it so happened that the husband came upon these and polished off without a word to anyone! I am so making these next time.

But meanwhile here is my entry for day 3 week 3 of BM #30.

Ingredients -

For the Filling -
Carrots , sliced into 1 inch strips 1/2 cup
Cabbage, sliced into 1 inch strips 1/2 cup
Beans, sliced into 1 inch strips 1/2 cup
Onions, sliced into 1 inch strips 1/2 cup
Spring Onion and Capsicum (I didn't use)
Maggi Instant Noodles 1 packet including the Masala
Salt as needed
Tomato Ketchup 1 Tbsp
Oil 2 tsp
For the Wrapper -
Spring Roll sheets or Phyllo Sheets as needed
Butter, melted as needed to brush the sheets and rolls

Method Of Preparation -

For the Filling -
In a wok/kadai, heat oil and saute the vegetables one by one for a minute or so and add the maggi noodles.

Stir fry for a minute and add 3/4 cup of water and let the noodles soften. Add in the masala which comes along with the maggi noodles.

Add the tomato ketchup and adjust the spice and salt levels as needed.

Remove from heat and let the filling cool down. Make sure the filling is dry or just about moist.

For the Wrapper -
I used Phyllo sheets which I thawed on the counter top for about an hour.

These Phyllo sheets (9' X 14') are very thin and fragile and need careful handling.

For Assembling the Spring Rolls -
Peel one sheet and brush the melted butter on one half of the sheet. Fold into half so that the buttered portion acts as an adhesive to the sheet.

Maggie Noodles-Vegetable Spring Rolls Process

Pile about 1/3 cup of filling at the bottom of a narrow side, leaving an inch border on 3 sides.

To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal.

Brush the rolls with melted butter and set aside with the seam part facing down.

Repeat for the rest of the rolls. I could make about 8 rolls.

Preheat the oven to 400 F and line a baking tray with foil or parchment paper.

Place the prepared rolls on the baking tray and bake for 20 min or until they are evenly brown.

Let them cool down a little bit on a cooling rack and serve warm with dipping sauce of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 30 min + Cooling Time 20 min + Baking Time 20 min
Makes 8 rolls

Posted by Harini R on Friday, July 19, 2013

11 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Breads n Rolls, Cabbage, Carrots, Green Beans, Healthy Snacks, Noodles, Onions, Phyllo sheets, Savory Bakes, Vegetables | |

Vegetarian Chinese Noodles

The new year brought about some changes to Radhika's brain child, Blog Hop Wednesdays. It has been made a monthly event now with a simpler pairing schedule with a few more bloggers joining the group. As per the new schedule, this month I have been paired with Kavi of Edible Entertainment.

Amongst all the interesting recipes in her space, I chose to make these Vegetarian Chinese Noodles as they happen to be on my to-do list for a long time now. Incidentally this happens to be a family favorite too.

The restaurant version of these noodles definitely have loads of oil and the sauces used may not be all vegetarian and so many constraints for us, vegetarians!! It felt good to make these at home with the ingredients we know are safe to eat :)

Ingredients -
Chinese Noodles (Hakka Noodles or Chow Mein) 200 gms
Vegetables (I used Onions, Spring Onions, Cabbage, Red Bell Pepper, Carrots) sliced 3 cups
Oil 2 Tbsp
Soy Sauce 2-3 Tbsp or as needed
Salt as needed

Optional Ingredients - (I didn't add)
Ginger slices as needed
Garlic 2-3 cloves or as needed, sliced
Red Chili Sauce as needed (I didn't add for the benefit of kids!)
White Vinegar 1-2 tsp
Chinese Sauce 1-2 tsp
Ajinomoto a pinch

Method Of Preparation -

Cook the noodles as per the instructions on the package. Drain and set aside.

In a heated wok/kadai, add oil and fry sliced onions first until they are half cooked.

Increase the heat, add the soy sauce and the remaining veggies and toss them so the soy sauce coats all the veggies.

Make sure the vegetables are not cooked through. They are supposed to be partially cooked with a crunch in them. Add in the noodles and toss them around until they are thoroughly mixed.

Remove from fire and plate the noodles with a garnish of chopped spring onion and optionally some hot sauce and enjoy!!

Preparation Time 25 min
Serves 2-3

Posted by Harini on Wednesday, January 11, 2012

15 comments

categories: Blog Hop Wednesdays, Cabbage, Carrots, Grains and its Products, International Recipes, Noodles, Onions, Red Bell Pepper (Red Capsicum), Spring Onions, Vegetables | |

Leftover Noodles Cutlet

Inspiration for this cutlet comes from Monika's Sinamontales. I was so impressed by the recipe that I had to try it out. Moreover my kids love cutlets of all types. So for Day 5 of Srivalli's Blogging Marathon - Edition 9, here are the delightful cutlets!

I had the opportunity of making these cutlets when one fine morning my little one pestered me to make Maggi noodles for breakfast and after I made it, she changed her mind and refused to eat the noodles. Instead of making a scene, I calmly set aside the noodles and made these cutlets for a snack and the kids polished off their share without a grumble! Can I ask for more? Thanks to Monika for the idea.
Check out my fellow marathoners here.

Ingredients -

Maggi Noodles cooked 3/4 packet
Potato boiled and mashed 1/2 cup
Mixed Vegetables boiled and mashed 1/2 cup (I used carrot, beans, peas and corn)
Onions finely chopped 1/4 cup
Bread Crumbs 1/2 cup or Bread slices 2
Salt as needed

Method Of Preparation -

Mix the cooked Maggi Noodles (or any noodles) , mashed potato, mashed mixed vegetables and salt and set aside.

In a heated sauce pan and about 1 tsp of oil, saute the onions until they are translucent and remove from fire.

Mix these sauteed onions and bread crumbs to the noodles mixture and mix well to make a stiff dough.

Make palm sized patties (discs) and shallow fry them on a hot griddle/tawa spraying oil as and when necessary.

Cook them on both sides and remove them onto paper towels.

Serve with Ketchup or chutney of your choice!

Sending this to Srivalli's 'Kid's Delight - Dressing up leftovers' guest hosted by me.

Preparation Time 20 min
Makes 15

Posted by Harini on Thursday, October 20, 2011

13 comments

categories: Appetizers and Snacks, Blogging Marathon, Grains and its Products, Healthy Snacks, Noodles, Onions, Potatoes (Alu), Vegetables | |

Tamalapaku

Chinese Bhel With Air Fried Noodles

Sweet Potato Noodle Soup

Schezwan Noodles

Red Thai Curry Noodle Soup

Maggie Noodles-Vegetable Spring Rolls

Vegetarian Chinese Noodles

Leftover Noodles Cutlet

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