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For years, us Indians have been eating Chinese food which are really a disguise of Indian food with some Asian ingredients  or Asian food with Indian touch but with food what really is authenticity anyway? Even local dishes change from one region to other, one home to another. Is it really wrong or bad in wanting to eat foreign food with influences of food that you are accustomed with. Food shouldn’t be about whether or not if they are original, it is about what goes into it and how fond you are about them, If I didn’t like something I’m not going to add it in my food just because the recipe asks for. I recently saw this video of Chinese people taste testing, food from a famous Chinese restaurant chain in the USA for the first time. I was surprised how many people actually liked them and said they would eat there again, even though they are famously known to be ‘American-Chinese’, ‘not authentic’ Asian food by many people. This just goes to prove that however exotic a food maybe we all like to add our personal touches and that’s okay.

I can honestly say every kid in India has tasted the ever famous Maggi Noodles, which basically revolutionized the world of Noodles in India during the 80s and 90s. If you haven’t tasted it before please stop whatever it is that you are doing, march into the nearest grocery store, find it and make it. There were times when I basically survived on instant noodles,which probably is not a proud moment for my health options.

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Since I moved away from India and live in a place where I cannot find that same curry flavored noodles in the entire nation (It’s true people, you can feel sorry for me), I have made several  attempts to recreate the spice mix and failed miserably. This one pot curry noodles is really my attempt to being closer to one of my childhood favorite, without any artificial Ingredients, MSGs and with actual vegetables. A healthier option if I dare say. There are several noodles manufacturers who say they do not add MSG in their flavor packets which is probably true but it is just replaced with another harmful substance or higher sodium level and bits and pieces of dehydrated vegetables just enough to qualify them as part of the ingredients list.

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When I make the curry paste, I make it in two portions and freeze the other portion for future. It makes my weekday dinners so much easier, I simply add the frozen curry mix, some pre-cut wok vegetables and some coconut milk, let it come to a boil, add some soy sauce and garam masala, and the brown rice noodles goes in and my dinner is done in approximately 15 to 20 minutes. Cut any meat of your choice into strips and add it while you add the veggies or roast them in a pan with some oil, garlic, salt,soy sauce in the end, if you are worried about over cooking the meat.

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One pot chicken curry noodles

Ingredients:

For Curry Paste:

Cinnamon stick – one inch
Cloves – 5 nos
Coriander seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Onions – 2 chopped roughly
Tomatoes – 2 chopped roughly
Garlic – 4 pods, crushed
Ginger – chopped, same quantity as garlic
Green chili – 3 nos.
Oil – 1 tablespoon

Vegetables and the rest:

Brown rice vermicelli noodles – 2 servings
Mushrooms – 1/2 cup
Carrot – 1 no.
Broccoli – 1/2 cup
Green beans – 1/2 cup
Bell peppers – 1/2 cup( mix of green, yellow and red or just one of them)
Green peas – 1/2 cup
Coconut milk – 500 ml
Soy sauce – 3 tablespoons
Turmeric powder – 1 teaspoon
Chili powder – 1 teaspoon( optional)
Garam masala – 1 teaspoon
Coriander leaves – as much desired, chopped.

 

How – To:

1. In a wok or a saucepan, heat some oil, add all the spices and roast them for 30 seconds, add chopped onions, ginger, garlic and chilies. Let onions sweat and get translucent in color, add chopped tomatoes and let cook until tomatoes turn soft.

2. Using a blender or a coffee grinder (if you use one exclusively for grinding spices), blend the whole curry mixture until it makes a smooth paste.Cut all vegetables. Put the wok back on heat, add curry mix, chopped veggies,turmeric powder,chili powder( only if you need more heat) coconut milk and a cup of water and let boil.

3. Once the curry gets to boiling point, add garam masala and soy sauce.Season with some salt and add some more water if required.

3.Break brown rice noodles into two and add to the boiling curry. These noodles are also called as rice vermicelli which are really fine. You don’t have to cook it, just add boiling water to it in a bowl and let sit for a minute and drain if you are using it for stir fry, in this case I put it directly in the pot while the curry boils, let sit for just a minute on heat and take it off the stove. If you are using a different noodles, follow the instructions on the pack.

4.Add chopped corriander and pour this soupy, warm noodles in a bowl and enjoy!

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