Growing up in Mumbai, my absolute favourite cuisine for eating out was Indo-Chinese dishes. So, what is Indo-Chinese exactly?
It is Chinese food adapted to Indian tastes, or marriage of Chinese ingredients like soy sauce and vinegar with garlic, ginger, and chilli. Indo-Chinese cuisine originated in India and is a uniquely South Asian phenomenon, drastically different from the Cantonese Chinese cuisine available in the rest of the world.
The most popular vegetarian Indo-Chinese dishes are Vegetable Manchurian, (Dry and in Sauce) , Chilli Paneer, American Chopsuey, Vegetable Sweet Corn Soup, Crispy Baby Corn, Fried Rice to name a few amongst a whole array of other dishes.
My love for Indo-Chinese has been passed on to my family. My children can eat Indo-Chinese any time of the day and if they were to be given an option to choose what they want to eat; it will inevitably be Indo-Chinese. They can eat it for lunch and dinner, and sometimes even in between the meals for snack!
There is no right or wrong time to have Hakka noodles. A bowl of noodles is the epitome of comfort food. These strings of happiness are also popularly known as ‘chowmein’ in India and is an important part of Indian cuisine. It is hugely popular in India and available from street side vendors to Michelin star restaurants.
This noodle recipe is simple, easy and quick which can be cooked in a jiffy!
Looks very tempting.. Plz guide which noodles r best for making hakka noodles
In the pic it looks yellow.. But when we make light brown color comes.
Secondly sesame oil of which brand and is it used to make all chinese