Yesterday i tried both the dishes with a packet of whole wheat plain noodles..They came out very well and my hubby rated excellent for both..
I have seen american chopsuey in restaurants but never tasted it..When my MIL came here she told about this which she had watched in a cookery show.I was googling and finally i got Tarla Dalal’s recipe ..I made some changes in the recipe..As i am not aware of the taste, i was waiting for my husband’s comment..He told it tasted like in restaurant .. I was very happy and raised my collar..But when u want to try this, u should not mind about ur diet /calories..
AMERICAN CHOP SUEY:
- Noodles – 100gms
- Oil – to deep fry
- Carrot – 1/2 (cut into thin strips of 1 inch length)
- Bell pepper – 1/4 (-do-)
- Big Onion – 1/2 (-do-)
- Ajino motto – A pinch
- Oil – a tbsp
- Vinegar – 2 tsp (i used chilli vinegar,but brown vinegar is given in the actual recipe)
- Sugar – 2 tsp
- Corn flour – 1 tbsp
- Soya sauce –1/2 - 1 tsp
- Tomato ketchup – 4 tsp (adjust as per ur taste)
- Water – 1/2 cup
**Basic noodles preparation:
Add a tsp of oil(prevents sticking) and salt to a bowl of water..Put the noodles ,boil for 10 mins(Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool..For this chop suey , Deep fry in batches till crispy & place it on a absorbing paper ..
For Chop suey:
- Place the fried noodles apart..
- Cut the veggies as mentioned above and saute it well(till it gets cooked) with a tbsp of oil in a kadai. Set aside.
- Then Place all the ingredients of the sauce in a vessel, mix well and
put to boil. Go on cooking and stirring until the sauce is thick. Add more water if necessary.. Check for the taste,(it should be sweetish)..If u want u can add more ketchup at this point and mix well..
- Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce..(pour the required amount of sauce only)(If its more..U can refrigerate and use it for making Manchurian)
Serve Hot and Enjoy!!!
|In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles..But i just added veggies and sauce to the fried noodles .I dint use boiled noodles here..SO if u wish u can follow this method also:)|
CHINESE VEG NOODLES:
I usually make Veg Fried Rice but this is the first time i made with noodles..I just used the same method of making fried rice which resulted in a yummy , restaurant like noodles..I was elated,patted myself and told THEARITTA DEE
- Plain Noodles – 100 gm
- Carrot – 2 nos (Cut into thin strips of 1 inch length)
- Capsicum – 1/2 (-do-)
- Cabbage – 1/2 cup (-do-)
- Onion – 1 no (slice cut)
- Ginger – 1 inch (finely chopped )
- Garlic – 5 flakes (Finely chopped)
- Ajino motto – 1/4 tsp
- Soya sauce – 1/2 tsp
- White pepper powder – 1 tsp (increase as per ur wish)
- Sugar – a pinch
- salt – As needed
- Oil – 3 tbsp
- Spring onions – to decorate..(i dint have..so i used chopped coriander stem)
- Chop all the veggies as said above and set aside.
- Do the **basic noodles preparation..Once its cool..set apart.
- Heat Oil in a kadai and add the chopped ginger,garlic and onion pieces..
- Saute well and then add the chopped veggies ,salt and sugar so that the color doesn’t change and will be cooked quickly..Saute till they are completely cooked.Saute in a medium flame.
- Then add the Ajino motto, soya sauce, white pepper powder and mix well..
- Finally add the noodles gently by stirring and fry till noodles become steaming hot..I used a fork like ladle so that the noodles don’t break..
Serve Hot with tomato sauce/ketchup…
Hope u will try both the dishes and let me know:)
A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.
noodles are a type of pasta made with flour and water, sometimes with added egg, the flour being made from various grains such as rice, wheat, buckwheat, and mung bean starch. Made into a wide range of shapes and sizes.
Chinese noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation.
Chinese noodles are an important part of most regional cuisines within mainland China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, Thailand, and Cambodia.
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, or food colouring may also be added to noodles made from wheat flour in order to give the noodles a yellow colour. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Rice- or other starch-based noodles are typically made with only the starch or rice flour and water.
Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of msg -monosodium glutamate.
Instant noodles (raw)
Energy 450 kcal 1900 kJ
Carbohydrates - 65 g
- Dietary fiber -2.4 g
Fat -17 g
- saturated- 7.6 g
- monounsaturated -6.5 g
Protein -9 g
Thiamine (Vit. B1) - 0.7 mg
Riboflavin (Vit. B2) - 0.4 mg
Niacin (Vit. B3) - 5.4 mg
Folate (Vit. B9) - 147 μg
Iron 4.3 mg
Potassium - 120 mg
Sodium - 1160 mg
A recent concern on consumption of fried foods is the possible presence of oxidation products from poor maintenance of the oil. This can be a concern if the cooking oil is not maintained at the proper temperature or changed as often as necessary. Proper production standards minimize these risks, and these oxidation products can be present in any improperly fried foods, and are suspected to pose various health risks…
In short..there are no appreciable health benefits in noodles..but still its very tasty..so eating once in a while is no harm:)
TRIED & TASTED:
SPICED COCONUT PODI:
Last week i prepared this coconut podi for dosa ….I took the recipe from USHA’s blog..It tasted excellent and this one can be stored for 10-15 days without refrigeration..Its a delectable change from our usual idly/dosa podi..Thanks a lot dear for this mouth watering podi…A must to try by everyone:)
Catch u all by next week…TAKE CARE,BYE