Noodles With Red Cabbage And Roasted Drumstick

Noodles with red cabbage and Chinese style roasted chicken drumstick. Noodles with stir fried red cabbage taste awesome. Enjoy the noodles with delicious crisp Chinese style roasted chicken drumstick made with only one spoon of olive oil.

I have served this noodles with this roasted chicken drumstick but you can enjoy these drumsticks as a side dish or starter. You can also serve this noodles with chilli chicken, chilli paneer, manchurian or any other side dish. Or enjoy it on it’s own. You may also like Gobi manchurian from my fellow blogger Kalyani’s blog to serve with this noodles.

I have some fresh large red chilli/red Jalapeno or red chilli pepper. These chillies are not hot at all. We love the taste of these red chillies and earlier used in Spicy chicken curry and some other recipes. And also used red cabbage and capsicum with tomato, onion, garlic and green chilli to make this delicious noodles.

If you are making it for kids reduce the amount of green chilli, chilli sauce and schezwan sauce. And if you want your noodles hot use 1 tablespoon each. You can also use bell peppers, cabbage, beans, carrots, baby corn, broccoli, mushrooms or any vegetable with red cabbage . I don’t have yellow bell pepper but if you have, use it to make your noodles more colorful. Vinegar soaked green chilli taste great with noodles. Serve a small bowl of vinegar soaked green chilli with tomato and chilli sauce with this noodles. Your family members or guests can add it to their plate according to their taste.


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Recipe

Noodles – 150 gram

Red cabbage – 2 cup, shredded

Fresh large red chilli or Jalapeno – 4

Capsicum – 1, sliced

Tomato – 1 sliced

Onion – 1 large, sliced

Garlic – 5-6 cloves, minced

Green chilli – 3-4, finely chopped

Ginger – 1/2 inch piece, grated

Soya sauce – 1&1/2 tablespoon

Chilli sauce – 1/2 tablespoon

Schezwan sauce or chutney – 1/2 tablespoon

Tomato ketchup – 1/2 tablespoon

Vinegar – 3 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

For roasted chicken drumstick

chicken leg piece – 4

Soya sauce – 1/4 teaspoon

Olive oil – 1 tablespoon

Garlic paste – 1/2 tablespoon

Lemon juice – 2 teaspoon

Salt to taste Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Boil the noodles as directed on the package. Rinse the noodles with tap water and spread on a plate and toss with 1 teaspoon oil to prevent sticking.

2. In a bowl mix soy sauce, tomato sauce or ketchup, chili sauce, schezwan sauce, black pepper powder and 1 tablespoon vinegar.

3. In a small bowl soak 2 finely chopped green chilli in 2 tablespoon vinegar and keep aside.

4. Chop the red chilli pepper or large red chilli lengthwise.

5. Heat oil in a pan. Add minced garlic, onion and 1-2 chopped green chilli. Fry till onion becomes translucent.

6. Add grated ginger and tomato. Saute for a minute. Add shredded red cabbage, fresh large red chilli and capsicum. Saute for 2-3 minutes.

7. Add all the sauce mixture. Mix well. Now add noodles, salt and 1 tablespoon vinegar soaked green chilli. Toss everything well. Add salt carefully because all the sauce includes salt.

8. Remove from heat when noodles are coated well with sauce. Taste and adjust salt and sauce if required. Sprinkle some vinegar soaked green chilli on the noodles. Serve hot with Chinese style roasted chicken drumstick or chilli chicken chilli paneer or manchurian.

Chinese style roasted chicken drumstick

1. Preheat the oven at 200°. Line a baking tray with aluminum foil or parchment paper.

2. Make a few cuts on the chicken legs with a sharp knife Marinate the chicken with soy sauce, salt garlic paste, chilli flakes, black pepper powder, lemon juice and olive oil. Mix everything well, cover and refrigerate for one hour.

3. Arrange the chicken legs on lined baking tray.

4. Roast the chicken in preheated oven at 200° for 25-30 minutes or until chicken pieces becomes brown and cooked.

5. Turn the drumsticks upside down and bake 10 minutes again. Serve hot with noodles or as a starter.

Notes

1. Add green chilli more or less according to your taste.

2. Bell peppers, baby corn, cabbage, beans, broccoli, mushrooms or any vegetable can be used in the noodles.

3. You can use 1/2 tablespoon more chilli sauce and schezwan sauce to make your noodles hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.


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Mushroom Egg Fried Rice


Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Recipe

Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


Method

1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.


3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.


6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.

Notes

1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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