Discover the Delights of a simple Chinese Style Lunch Menu
Welcome to a delightful journey through a simple yet authentic Chinese lunch menu! In this post, let me guide you through a mouthwatering spread of traditional dishes that are sure to satisfy your cravings for Chinese cuisine. From fried rice to succulent sweet & sour chicken, each dish is bursting with flavour and easy to prepare. So, let's roll up our sleeves and get cooking!
VEGETABLE HAKKA NOODLES
Hakka Noodles is a dish prepared as per Hakka Cuisine, usually thin flat Rice Noodles are used for the purpose. Hakka Chinese who are also known as Hakka Han, or the Han Chinese, who are related to the provincial areas of Guangdong, Jiangxi, Guangxi, Sichuan, Hunan and Fujian in China. A majority of these people migrated to various parts of the world centuries ago, among which India was one prominent destination that they headed to. In India, the Hakka Chinese settled in Tangra, Kolkata which later came to be known as the Chinatown of India. We can always find a China Town in almost all major cities around the world. A combination style of Bengali Cuisine(Kolkata) and the Hakka Chinese cooking style gave birth to what we know as 'Hakka Noodles' and various other Indo-chinese recipes.
Vegetable Hakka Noodles is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds. Addition of Sauces and seasoning gives this dish a new dimension. The addition of Vegetables/Chicken/Egg and a choice of Sauce can convert this dish into different versions. This dish has invaded almost all restaurants in the name of Chinese food in India. Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, this dish is virtually a replica of the original recipe in an Indo-Chinese style of cooking.
My first acquaintance with Noodles was when they catered free Maggi Noodles Packets in Schools as a marketing process somewhere in 1984-85. Least to mention the so-called stories and rumours lingered along with it. Thin wriggly strands, some sachets of powders all made curious talks in school and among parents. A simple community got quite sceptical with the arrival of a new product and why it was catered free. But time took over the scene and Maggi in no time became a hit. Even it was the very first marketing and advertising lesson I learned. Maggi/Noodles became an epitome of revolutionary cooking and eating, as were Burgers, Sandwiches, Pizzas which followed the suit into Indian kitchens. Looking back I feel that a vast arena of Cuisines and dishes have taken over the scenario even before we realized it. How things have changed is still a wonder to me!
Noodles - 300 -400 Grams
Water - To Cook the Noodles
Oil - 1 Tspn
Salt - To Taste
For Vegetable Hakka Noodles :
Onion - 1 No.(Large)
Garlic - 2-3 Cloves
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil - 3-4 Tbspns
Light Soy Sauce - 1 Tbspn
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch
METHOD :
To Cook Noodles :
Boil the water in a wide Bowl/Saucepan.
Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
Carefully drop the Noodles into the boiling water and mix well.
There should be enough Water to cover the Noodles.
Do not cover the bowl while cooking the Noodles.
Cook until the Noodles turn slightly soft.
Switch off the flame.
Immediately pour it out into a colander.
Drain and wash it through cold running water.(This will stop the cooking process).
Can add a teaspoon of Oil at this stage.(Optional).
Gently toss the cooked Noodles and leave it aside.
For Vegetable Hakka Noodles :
Cut Carrots and Beans into Julienne's and keep it aside.
Chop Bell Peppers into small cubes and chop Cabbage finely.
Heat Oil in a Pan, Sauté finely chopped Onions, Garlic and Green Chillies.
Let the flame be at the high.
Immediately add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
Do not overcook the Vegetables, they should have a crunchy texture.
Add Cooked Noodles and gently mix the ingredients in quick movements.
Let the flame be at the high.
Pour in the Light Soy Sauce, Vinegar and sprinkle a dash of White Pepper to the above and mix well.
Finally, add finely chopped Cabbage and mix well.
Once all the ingredients are well incorporated, switch off the flame.
Garnish the Vegetable Hakka Noodles with finely chopped Spring Onions.
Serve Vegetable Hakka Noodles hot with your preferred Sauces or Condiments.
NOTES :
Any variety of Noodles can be used for the recipe.
Cook Noodles as per instruction, if you like your Noodles “al dente.”
Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
Can use an extra bit of Oil in the recipe.
Can add a pinch of MSG(Aji-no-moto) if preferred.
White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
Do not overcook the vegetables, they should have a crunchy texture.
Adding Sugar while cooking the Vegetables helps to retain the colour.
Can add few teaspoons of Chilli Oil for a slightly spicier version of Vegetable Hakka Noodles.
Can add scrambled eggs, Chicken/Fish/Prawns for a Non-vegetarian version of this recipe.
Also get easy with the use of Sauces - try adding few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour.
Chinese Chilli Soy Dipping Sauce Recipe
Chilli Padi in Soy Sauce Recipe
My culinary journey in Malaysia has been a delightful exploration of diverse flavours and vibrant dishes, each offering a unique tapestry of taste and culture. Initially, I must admit, I approached Malaysian cuisine with a hint of scepticism, unsure of what to expect from its rich tapestry of flavours. However, as I immersed myself in the local culinary scene and began to sample the array of tantalizing dishes on offer, my reservations quickly dissipated.
GOBI MANCHURIAN RECIPE
Gobi Manchurian/Cauliflower Manchurian is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds. Addition of Sauces and seasonings gives this dish a new dimension. Cauliflower florets are first dipped in a batter with mild seasoning and then deep fried to perfection. Then these deep fried Cauliflower florets are sauteed with Onions, Garlic, Bell Peppers and served in a thick and saucy base. There are two versions of the same dish. One is a dry version and another with a thick gravy.
This dish has invaded almost all restaurants in the name of Chinese food in India. Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, the dish is virtually unknown in China.
Maybe it is a version more or less similar to or adapted from General Tso's Chicken/Kung Pao Chicken/Sweet & Sour Chicken. Mostly prepared with Chicken and for a vegetarian twist comes Cauliflower/Mushrooms/Paneer for rescue. A country with quite a number of Vegetarian foodies came along the demand for such recipes with a twist. Even we can see some South Indian restaurants serving Chilli Idli, Idli Manchurians, Chilli Parotta and Parotta Manchurian - Oh! we eat enough of them 'in the name of Chinese Cooking'.
While pondering through Google, searching for the origin of the dish, I found few noteworthy and all the more hilarious post-Apna Bharatiya Chinese Dish - ABCD, by Rashmi Bansal about Chinese food served in Udipi Hotels as 'Udipi Chainis'. Vir Sanghvi found a new phrase to this Indo Chinese cooking as Sino Ludhianvi to describe his Punjabi-Chinese fusion food while writing in his Rude Food Column.
Cuisine : Indo-Chinese
Course : Side Dish
Spice Level : Low- Medium
Difficulty : Medium
Serves : 3-4
Author : SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 -15 Minutes
INGREDIENTS :
For the Marinade :
Cauliflower - 1 Medium
All Purpose Flour - 1/2 Cup
Corn Flour - 1 Tbspn
White Pepper - 1/2 Tspn
Light Soy-Sauce - 1 Tspn
Salt - to Taste
For Manchurian :
Onion - 1 No.
Dried Red Chillies - 2 Nos.
Green Chilies - 2 No.
Ginger-Garlic Paste - 3 Tbspn
Green Bell Pepper/Capsicum - 1/2 No.
Spring Onions - Few
Light Soy-Sauce -2 Tbspn
Tomato Ketchup - 2 Tbspn
Red Chilli Sauce - 1 Tbspn
Oil - For Deep Frying
METHOD :
Cut the Cauliflower into big florets.
Make a smooth paste with All-purpose Flour, Corn Flour, White Pepper Powder, Light Soy-Sauce & Salt (It should be without lumps and in dripping consistency).
Marinate the Cauliflower florets in the batter for 10 Minutes.
Grind Ginger and Garlic into a fine paste & keep it aside.
Heat oil in a Pan.
Once the oil is hot reduce the flame to medium and deep fry the batter coated Cauliflower florets until they turn into golden brown colour.
Fry in small batches, otherwise they may stick to each other.
Line up the fried Cauliflower florets on a Paper Towel.
Heat few teaspoons of Oil in a Pan, saute Onions, Dried Red Chillies and finely chopped Green Chillies until they turn translucent.
Add Ginger-Garlic paste and fry until it turns fragrant.
Lower the flame and pour in the sauces and give a quick stir.
Increase the flame to high, add fried Cauliflower florets, chopped Bell Peppers along with a dash of Salt and Sugar.
Gently mix until the sauces coat every floret.
Garnish it with finely chopped Spring Onions.
Serve Gobi Manchurian hot.
NOTES :
Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
Adjust the number of Dry Red Chillies and Green Chillies to suit your spice level.
Can add a pinch of MSG(Aji-no-moto) if preferred.
For Gobi Manchurian Gravy :
Follow the instruction as above until the florets are well coated with the sauces.
Meanwhile, mix 1 Tbspn of Cornflour in Ice-cold water without lumps.
Pour the Cornflour mix over the Florets and stir continuously in quick movements until the mixture boils and the gravy turns thick and shiny.
This easy chicken chow mein recipe is perfect for busy weeknights and comes together quickly with simple pantry ingredients. Made with stir-fried noodles, tender chicken, and fresh vegetables, it delivers a flavour that is comforting, balanced, and very close to your favourite takeaway-style Chicken Chow Mein
What is Chicken Chow Mein
Chow Mein, a popular dish in many terms, has traces of origin from China. These stir-fried noodles, are one of the most widely known and
celebrated Chinese noodle around the world. Though the name Chow Mein comes from the Mandarin "Chǎomiàn" and Taishanese "Chāu-mèing", the recipe has taken leaps of twists and turns, and is served in many variations with different sauces to suit the palate.
There are quiet a few variations when it comes to Chow Mein, and it differs with regional cuisines in & around China. But, the basic preparation remains the same. Noodles are boiled and stir-fried until it turns slightly crispy, then it is tossed with a choice of meat along with Sauces & often flavoured with Rice Wine Vinegar. This recipe is Chicken Chow Mein, so one main ingredients which goes into the recipe is Chicken. On top of it, vegetables like Cabbage, Carrots, Mushrooms, etc.,
It might sound like the
easiest to make and most basic and one of the quickest Chow Mein recipes, but there are a few things which should be considered for
an excellent bowl of take-away style Chow Mein.
Chow Mein typically uses egg noodles, Chow Mein noodles are made with wheat and egg. They are very similar to
Italian pasta noodles and have a wonderful bite to them. Most grocery
stores carry dry chow Mein noodles in the Asian aisle. But, if you are
lucky, you will find pre-cooked Chow Mein noodles in the refrigerated
section that can be used in the recipe. The noodles should be boiled well, drained and then stir-fried with all the other ingredients together.
Sauces:
Each cuisine uses different Sauces, the Westernized and Indo-Chinese versions use their own sauces to suit the palate. Whatsoever, what's important is to use the right amount of sauce, just enough to bring out
the flavour without leaving the noodles dry or soggy. Chow Mein gets its signature flavour from
the sauces and the rice wine vinegar the noodles are tossed with. It gives the
perfect balance of sweetness & sourness to the Chow Mein.
Vegetables:
Carrots, Cabbage, Capsicums/Bell Peppers are the perfect
combination of veggies to use for Chow Mein. Greens like Bok Choy, Sawi, or veggies like Beans, Baby Corn, Mushrooms fits well into the recipe.
Meats:
Chicken Breasts are the best fit for slicing into strips for Chow Mein. But can easily swap Chicken with for beef, shrimp or pork.
The Heat on the Wok:
It has to be right—not too hot or too
low. And it also helps to bring out the 'Aroma from the Wok', which is
unique to Chinese Stir fries - stir-fry on high heat. The cook plays with the flame & the Oil in the dish, in &
around the wok to give the dish a smoky aroma to the stir fries – may be
its Fried Rice, Noodles or Veggies.
Why You Will Love This Recipe
Faster than delivery: From prep to plate in under 45 minutes.
Pantry friendly: Uses basic sauces you likely already have.
Versatile: Toss in whatever veg is wilting in the crisper drawer—it’s very forgiving!
Budget-conscious: Feeds a family for a fraction of the cost of a restaurant meal.
Method: Step-by-step guide on How to Make Chicken Chow Mein:
This quick chicken chow mein comes together in under 30 minutes and is best cooked on high heat for that signature takeaway-style flavour.
Step 1. Prepping the Noodle Base
Boil water in a large pot with a teaspoon of oil and salt.
Add noodles and cook until al dente (just soft but with a bite).
Pro Tip: |Immediately
drain and rinse under cold running water. This "shocks" the noodles,
stopping the cook and preventing them from turning into a gummy mass.
Step 2. Whisk the Sauce
In a small bowl, combine all the sauce ingredients. Stir well to ensure the corn starch is fully dissolved. Set aside.
Clean, peel and cut the Carrots into Julienne's and keep it aside.
Chop Bell Peppers into thin strips and shred the Cabbage.
Finely chop the Onions, Garlic and Green Chillies
Step 4: The High-Heat Stir-frying
Heat oil in a wok or large frying pan until shimmering. Sauté onions, garlic, and chillies on high heat.
Add chicken strips and sear until they turn opaque and slightly golden.
Toss in the carrots and peppers. Sprinkle a pinch of salt and sugar.
Pro Tip: | The sugar helps the vegetables retain their vibrant colour against the dark sauces.
Step 5: The Final Toss
Pour in your prepared Chow Mein sauce. Let it bubble for 30 seconds until it begins to thicken and look glossy.
Add your cooked noodles. Using tongs or two spatulas, toss vigorously on high heat so every strand is coated.
Fold in the shredded cabbage at the very last second—we want it wilted but still crunchy!
Sprinkle with white pepper, garnish with spring onions, and serve immediately.
Pro Tips and Notes
The "Wok Hei" Secret:
Don't overcrowd the pan. If you're doubling the recipe, cook in two
batches to keep the heat high and avoid "stewing" the meat.
Noodle Swap: Any variety of Noodles can be used for the recipe. If you can't find egg noodles, spaghetti works in a pinch, though the texture will be slightly different.
Vegetable Crunch: Always add your "soft" greens (like cabbage or bok choy) at the very end to maintain texture.
If you enjoy simple, home-style recipes like this, do explore more from Essence of Life - Food where flavours are kept honest and cooking stays uncomplicated.
There you have it—a bowl of comfort that proves homemade is always heartier! Whether you're a chopstick pro or a "fork-and-hope" kind of eater, this Chicken Chow Mein is bound to become a weekly staple.
CHINESE CHILLI OIL
Chinese Chilli Oil is an all-new ingredient in my Pantry and it is like, I am surely going to have a batch forever. Though a new condiment, It's so spicy and being spicy is one main aspect which has always got a big welcome at home. I made this Chilli Oil specifically for Chilli Garlic Fried Rice Recipe. And now I am hooked with this Chilli Oil.
Chilli Oil is an important staple in Chinese Cuisine, a condiment most commonly used along with Soy Sauce & Vinegar. My first thought that Chilli Oil should be something like, Chilli infused Oil, but my preconception shattered when I pondered for the recipe. In my opinion, Chinese Chilli Oil is more sophisticated than simply being hot & spicy. It is layered with several dimensions impressing & surprising your palate. Initially, Oil is heated along with Garlic, Ginger & Spring Onions, and then it is poured over to the toasted Spices.
What goes into this Chilli Oil is rather straight forward in terms of ingredients. And the small steps to make those ingredients flavourful & aromatic is the trick behind perfect Chinese Chilli Oil. Dry roasting the Spices like Sichuan Peppercorns, Cinnamon, Cloves, Cardamom, Star Anise, Bay Leaf gives out a wonderful aroma to the oil. Toasted Sesame Seeds also release a nutty aroma into the Chilli Oil. And those dry roasted and coarsely ground Dry Red Chilli is the show stopper of this Chilli Oil. I should say when the Chilli & Spice Mixtures get infused into the hot oil, its powerful scent will envelop the air and linger in your kitchen for quite some time, it was inside my lungs making me cough for a while too.
CHINESE CHILLI OIL
But all these steps are worth the effort. Though it may seem to be a bit intimidating in the beginning, once you get the knack of it, it is going to be an absolutely easy & effortless recipe. As easy
as it is & you can make it on the go. All the more you may need just about 5-10 minutes to make this Chilli Oil & there you are with the best homemade Chilli Oil with extra flavour, fragrance, nuttiness & smokiness.
This homemade Chinese Chilli Oil goes well with Noodles, Dumplings, Momos, Salads and can be used while making Fried Rice, Stir-Fries etc., And above all when a recipe is homemade, I feel accomplished with a feeling that I have learnt how to make it from scratch and above all I know what ingredients are added into it with a safe feeling that this homemade Condiment has No MSG, No Preservative & No Additives. And one personal suggestion, if you are making a large batch or if you are a person who seldom uses this Chilli Oil, do store it in the refrigerator.
STEPS FOR A PERFECT CHINESE CHILLI OIL
CHINESE CHILLI OIL
DRY ROASTING:
Dry Roast all the Spices, then the Sesame Seeds & Dry Red Chillies separately.
SPICES:
You may need 4 aromatic spices - Star Anise, Cinnamon, Bay Leaves & Sichuan Peppercorns.
You can also add, Green or Black Cardamoms & Cloves If you want a bit more flavour and complexity in Chilli Oil.
AROMATICS:
I have used Garlic Cloves, Ginger & Spring Onions to add aroma to the Chilli Oil.
Some recipes also call for adding Shallots, Dry Ginger etc.,
CHILLI FLAKES:
We need Chilli flakes or coarsely ground Dry Chillies for the recipe. Several Chilli flake varieties are available in the market & online. Use your preferred variety. Choose the right type of Chilli Flakes. Check the heat(spiciness) level. Start from medium if you like. I personally wouldn't prefer using mild ones.
I have used the long spicy variety of Dried Red Chillies available in the local market. First, I dry roasted(on a very low flame) the Dried Chillies until they turned crisp(you should be able to break it when you press it with your hands). Then I ground the roasted Dry Chillies coarsely like chilli flakes. Also, this variety of Chillies yields you a bright red hued Chilli Oil.
And I am not an expert to suggest Dry Chilli varieties for Chilli Oil. The dry Chilli variety I used did total justification to the Chilli Oil giving the needed smokiness & bright red colour.
Coarsely grind the roasted Dry Chillies and use them. Alternatively can use Chilli flakes.
FLAVOURFUL CHILLI OIL:
Next, use any neutral tasting oil for the recipe.
First, heat the oil with garlic cloves, ginger & spring onions. Let it sit on a low flame for about 5 minutes until the essence & fragrance of the above ingredients get well infused into the oil.
Then pour out the hot Oil into the Spices & Sesame seeds. The oil needs to be at the right temperature to bring out the best fragrance from the spices. It will be less flavoursome if the oil is not hot enough. The most important factor is to keep the temperature of Oil in control.
The secret is to infuse the oil with a special blend of aromatics first, then pour it over crushed Chilli flakes.
Pouring very hot oil can burn the Chilli flakes. So, one trick I learnt is to transfer the hot oil(draining out the garlic cloves, ginger & spring onions) into a wide ceramic bowl, which reduces the temperature a bit. Then I add Chilli flakes to the Oil & stir it well until well combined.
Keep in mind, once you pour the hot oil into the spices, it should smell nutty & smoky( coughing around) & shouldn't smell burnt.
Also, keep in mind that pouring hot oil into a glass jar can shatter it. So make sure to use a heatproof glass jar for the purpose. Keep in mind that we are dealing with hot oil in this recipe. So safety must be taken care of. I suggest using a ceramic bowl or any other heatproof bowl to mix all the ingredients.
ADD-ONS:
Some Chilli Oil recipes add Light Soy Sauce, Black Vinegar or Sesame Oil along with the basic ingredients.
But traditional recipes used just neutral-tasting Oil, Chilli flakes & Salt.
SALT:
Add the salt into the Chilli Oil mix at the final stage.
STORING:
Then, I suggest transferring the Chilli Oil to a glass container when the oil cools down a bit. Use a clean, dry glass bottle with a tight lid to store Chinese Chilli Oil.
Store it in a clean & dry place, free from moisture. Preferably, store homemade Chilli Oil in the refrigerator.
SERVING:
Wait for at least 10-12 hours or a day before using the Chilli Oil. This is to allow all the flavours to get well infused into the Oil. After a few days, Chilli flakes and sesame seeds tend to stay at the bottom of the container.
Use a clean & dry spoon to stir before serving. If your dish requires pure chilli oil, use a sieve to filter out the chilli flakes and sesame seeds.
Cuisine - Chinese Recipe - Condiment
Spice Level - Medium - HIgh
Difficulty - Easy
Yields - 2 Cups
Author - SM
Preparation Time -
Cooking Time -
HOW TO MAKE CHINESE CHILLI OIL
CHINESE CHILLI OIL
INGREDIENTS:
For the Oil:
Oil - 2 Cups
Ginger - 3-4 Slices
Garlic - 3-4 Cloves
Spring Onions - 2 Stalks
SPICES:
Star Anise - 2 Nos.
Cinnamon Stick - 1 long piece
Bay Leaves - 2 Nos,
Cardamom - 5 Pods
Cloves - 3 Nos.
Sichuan Pepper Corns - 1 Tspn
Sesame Seeds - 11/2 Tbspn
Dry Red Chillies - 10-12 Nos.
Add ons:
Salt - To Taste
CHINESE CHILLI OIL
METHOD:
Dry roast the spices mentioned under "Spices" on a very low flame until it turns aromatic.
Transfer the roasted spices into a bowl & keep them aside.
Next, dry Roast the Sesame Seeds on a very low flame until it splutters. Remove it from the pan and keep it aside.
Dry roast(on a very low flame) the Dried Red Chillies until it turns crisp(you should be able to break it when you press it with your hands). It should be super roasted.
Grind the roasted Dry Chillies coarsely like chilli flakes & keep them aside.
Meanwhile, heat oil in a saucepan or a pot big enough to hold the oil & the ingredients.
Add sliced Ginger, slightly crushed Garlic Cloves and roughly cut Spring Onion stalks.
Heat it on a medium flame for a few minutes.
Then reduce the flame and heat it for another 5-7 minutes on a very low flame.
The idea is to get the oil infused with the aromatics. It shouldn't burn or turn dark.
If you notice that the aromatics are sizzling vigorously and turning dark too quickly, remove the oil from the fire.
Sieve the hot Oil & transfer it into a wide ceramic bowl or any other heatproof bowl.
Add the dry roasted Spices, Sesame Seeds & Chilli flakes & mix well until well combined.
Stirring the ingredients will help you to manage the heat and also would avoid burning the ingredients.
Make sure that the Oil is NOT TOO HOT while pouring it into the Spices & Chilli flakes.
Stir in the Salt and mix well.
When the Chilli Oil cools down a bit, transfer it into a glass bottle.
Store it in the refrigerator for longer shelf life.
If stored properly, Homemade Chilli Oil can stay good for up to 6 months.
NOTES:
Adjust the number of Dry Red Chillies & sichuan Peppercorns to suit yourspice level.
Use any preferred spices from the above list.
Use any NEUTRAL TASTING OIL for the Chilli Oil Recipe.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.