Dragon Noodles Recipe
Crispy and juicy dragon noodles is something I got to taste at a very small restaurant near my house. It seemed simple to prepare and tried it at home after three attempts I got it right. Few tips from me are prepare the crispy noodles ahead of time and store in air tight container. For vegetarian and vegan friendly options we can use tofu, paneer, potato or cauliflower instead of chicken.
Ingredients for Crispy Noodles:
500 Grams Whole Wheat Noodles
2 Tbsp Chilly Powder
1/2 Cup Corn Flour
Salt as per taste
Oil for frying
Method to Prepare Crispy Noodles:
Cook the noodles according to package directions drain excess water and reserve.
Take hand full of noodles spread it on a large plate make sure all the noodle strands are separated and not clumped up.
Heat a pan with 1 1/2 cups oil on low flame bring to smoking point.
Sprinkle little amount of chilly powder, salt and 2 tbsp corn flour for each batch of noodles mix well.
Gently drop the noodles in hot oil make sure it is in one thin layer fry for 2 minutes on one side flip and fry the noodles till crispy drain excess oil and place on tissue paper.
Follow the same step and fry the entire batch of noodles.
Ingredients for Gravy:
350 Grams Boneless Chicken
(thighs or chicken breast chop into bite size pieces)
1 Cup Frozen Mixed Vegetables
(Beans, Peas, Carrots, Cauliflower)
10 Pods Garlic (Finely Chopped)
1 Inch Ginger (Finely Chopped)
1 Large Onion (Finely Chopped)
1 Large Capsicum (Chopped into bite size cubes)
1/2 Bunch Spring Onions (Finely Chopped)
5 Green Chilies (Finely Chopped)
1 Cup Tomato Puree
2 Tbsp Schezwan Sauce or Ready to use Masala Powder
1/2 Tbsp Chilly Powder
1 Tbsp Soya Sauce
1/2 Tbsp Chilly Sauce
1/2 Tsp Vinegar
4 Tbsp Corn Flour Mixed in water and reserved
3 Tbsp Oil
Salt as per taste
Heat 3 tbsp oil in a wok on medium flame.
Add finely chopped ginger and garlic fry till raw flavor is reduced.
Add spring onion white, chopped onion and chopped green chilies fry till onion softens a bit.
Add the mixed vegetable, 1 tbsp chilly powder and salt fry the veggies for a minute.
Add the chicken to the veggies and fry for a minute.
Add schezwan masala powder and fry the chicken for a minute.
Add capsicum and green onion stir and fry.
Add 2 cups water to the chicken and bring to a rapid boil cover and cook for 5 minutes.
Since we are using boneless chicken the meat will cook fast.
Check if the chicken has cooked. Once the chicken is tender add soya sauce, chilly sauce and vinegar stir once.
Gently pour the corn starch to the gravy and keep stirring till the gravy thickens check for salt add if needed.
Bring the gravy to one rapid boil and serve hot with crispy noodles...Enjoy :)
How to serve: Place one layer of noodles and pour the gravy allow the noodles to soak in the gravy for a minute and start eating :)