One of the things that surprised me on my first trip to India was that there was Indianized Chinese food everywhere! Think Chinese style food, but a little more strongly flavored. Hakka noodles, gobi manchurian, and chili paneer are a few dishes that come to mind. There is this restaurant in Bangalore called Mainland China that is fantastic!
I adapted Show Me the Curry’s recipe for these noodles for my recipe.They cook really fast so it is best to get all your ingredients ready to go first.
2 garlic cloves minced
1 inch ginger minced
2 carrots cut into matchsticks
1 green bell pepper sliced
1 onion sliced
~10 baby corns sliced lengthwise
2 cups cabbage sliced
3 green onions sliced
5 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons sambal oelek
1 teaspoon white pepper
1 teaspoon oil
3 eggs scrambled with a little salt
8oz wheat noodles (I used dried pancit noodles, but you could use a variety of wheat noodles, such as fresh chinese wheat noodles, hakka, etc.)
2 tablespoons oil
- Prep all your vegetables.
- Mix all the sauce ingredients in a bowl (soy sauce through white pepper).
- Scramble your eggs and add a little oil to a large skillet making a very thin omelet. Remove omelet from pan, roll into a tube and slice in thin strips.
- Cook the noodles according to the package directions. The pancit noodles just needs a couple of minutes in boiling water. Drain and toss with a little sesame oil.
- Heat oil in a large wok.
- Add garlic and ginger and cook for a few seconds.
- Add carrots and cook for a couple of minutes.
- Add the bell pepper and continue to cook for a couple minutes.
- Add the onions and continue to cook for couple of minutes.
- Add the baby corn.
- Once the veggies are all tender crisp, add that cabbage.
- Once the cabbage has barely wilted add in the eggs.
- Push everything over the side of the wok and add the sauce to the bottom of the wok so it can heat through.
- Add the noodles and toss everything together.
- Top with green onions.