Grandmother's Indo-Chinese Noodles

By • February 24, 2015 0 Comments

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Author Notes: Noodles that mesh Indian and Chinese flavors are extremely popular in Indian households and certainly a common street food. This is my mother's recipe that my kids refer to as Dida (grandmother)'s noodlesRinku Bhattacharya /Spice Chronicles


Serves 4

  • 1/2 cup oil
  • 4 eggs
  • 1/2 cup chopped onions
  • 1 green serano chili, minced
  • 2 cloves garlic sliced
  • 1 thinly sliced red onion
  • 2 cups shredded cabbage
  • 1 tablespoon freshly grated ginger
  • 1 cup cooked shredded chicken (optional)
  • 1 cup frozen peas
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon chili sauce (such as sriracha)
  • 4 cups cooked noodles
  • 1/2 cup chopped cilantro
  1. Heat 3 tablespoons of the oil in a large skillet. Beat the eggs with the chopped onion and minced chili.
  2. Pour the egg onto the skillet and cook as an omelette and cool and chop into pieces and set aside.
  3. In a large wok, heat the remaining oil and add in the garlic and onion and cook for about 5 minutes until soft and translucent.
  4. Add in the shredded cabbage and the ginger and cook for 3 minutes.
  5. Stir in the chicken (if using and the peas) and add in the sesame oil, soy sauce, cider vinegar and the chili sauce and mix well.
  6. Toss in the noodles and the chopped eggs with the cilantro and serve hot.

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