Wednesday, November 28, 2012

Shrimp Noodles - Indian Chinese

Street food is an absolute favourite when it comes to my home. As we all know Calcutta and food are synonyms & when it comes to street food, no place can beat the City Of Joy. Rolls, Noodles, Kebabs, Chops, Fritters, Momos, Biryani .. you name it, you have it. According to A, nothing can beat ‘KhonchaWala’s’  (Someone who sells street food on their makeshift shops) Noodles be it Chicken, Prawn or even Pork.

After I made the Shrimp Biryani on Friday, I still had some Shrimps sitting in my Freezer and was planning to make Malaikari with it, when suddenly midweek a dinner came up which we could eat together, first A suggested eating Luchi and Aloo Chorchori, then I suggested Noodles as I had a pack sitting at home. I thought of making the plain Jane Noodles that my Mother in Law makes for breakfast, which has its own Bengali world charm. But then I remembered the Shrimps and thought of making Shrimp Noodles. It turned out so good that I simply had to post this. We did not talk while we ate dinner last night; one as we were very hungry and second was because we enjoyed the food thoroughly and did not want to break the charm of eating this heavenly sumptuous dinner.

Here is what you will need to make Shrimp Noodles:

Hakka noodles – pre boiled in salted water, strained under running water (to get rid of the starch) – 200 gms
Shrimps – 200 gms, washed and deveined, I had the tails on
Onion – 1 medium – sliced thin (I did not have Spring Onions available)
Carrot – 1 medium – sliced thin
Green Beans – about 5 – chopped into 1” pieces
Green Bell Pepper – ½ of a medium – sliced thin
Cabbage – 1/4th of a medium – sliced thin
Dark Soy Sauce – 2 tbsp
Red Chilli Sauce – 1 tbsp
Green Chilli Sauce – 1 tbsp
Ginger finely chopped – ½ tsp
Garlic finely chopped – 1 tsp
Green Chilli – 2 – chopped
Chilli Oil – 2 tbsp + 1 tbsp (Can use Cooking Oil totally if you do not have Chilli Oil, we like the zing hence use it in all Chinese preparations)
Cooking Oil – 2 tbsp
Salt to taste
Pepper to taste


Once you strain the noodles, make sure there is almost no water in it, put it in a bowl and add 1 tbsp of Chilli Oil in and mix with hands and set aside.
 In a Chinese wok or any other non stick Pan with a big surface heat 2tbsp of Chilli Oil & 2 tbsp of Cooking Oil.
Once the Oil is hot, add the sauces one by one, keep the heat to low, otherwise it might splutter.

Add the chopped Ginger, Garlic & Green Chillies.

 Add the Shrimps & increase the flame to high, keep mixing quickly like in stir frying. It will take about 2-3 minutes for the Shrimps to become just like we want them.

Once done increase the flame to high again and add the Vegetables & keep stirring, they will be done (as needed for Chinese preparation) in no time. I would say in about 3 minutes.

Add salt and pepper to taste and mix well.
Add the noodles little by little and keep mixing.

Scramble an Egg in a different Pan & mix. (I did in the same one).

Serve hot.

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