The past week and this week is pretty grueling as it is exam time for both the kids. They both are working so hard and I just make sure that they I just point them both in the right direction when ever they need guidance. As a reward for their hard work when I let them to indulge with some French fries a week back the elder one just mentioned he would be very happy if he could get the best of both the fries and noodles in just one single dish.
This recipe is inspired by his words and I’m one happy mom as this thing got such a big hit with the kids. I had made it thrice already and the kids are so happy to have this breakfast, lunch or dinner. Both noodles and potatoes have that effect on my kids and as they love Chinese Cuisine, I can pretty much understand them. They both were happy to christen this dish as well.
We the Avant Garde Cookies
chose Chinese Cuisine for Cuisine of the month and this recipe suited the theme so perfectly. This recipe is very simple and quick if you do parallel cooking. When I chose to click on the day I made it, the day was pretty gloomy and cloudy so pardon the lighting.
Cut the potatoes. parboil them and rinse to prevent further cooking.
Deep fry the potatoes and keep aside. Sauté the vegetables.
Pour the sauce. Cook and add potatoes and serve over noodles.
Chilli Garlic Potatoes with Noodles
For the Sauce:
- Potatoes – 250 gms
- Corn flour – 2 tsp
- spring onion – 2
- Garlic – 8 to 10 flakes
- Green chilli – 2
- Salt – to taste
- Oil – to fry
- Tomato Sauce – 2 tbsp
- Red Chilli sauce – 1 tbsp
- Soy Sauce – 1 tbsp
- Vinegar – 1 tsp
- Black pepper powder – 2 tsp
- Water – 1/2 cup
- Salt – to taste
- Noodles, cooked – 300 gms
1. Wash, peel the potatoes. Cut them like into 1 inch thick juliennes or as you would for French fries.
2. Boil 3-4 cups of water in a wide saucepan. Add salt and 1/2 tsp of vinegar to the water. Vinegar helps to break the starch quickly. When it comes to bubbling boil drop the potatoes and let it cook over high flame for 2 minutes and not a second more.
3. Quickly tip the entire contents into a colander and place it under running water to shock the potatoes and stop it from cooking further. Drain and spread them on a plate.
4. Sprinkle corn flour over the potatoes and toss so that they get well coated.
5. Heat a pan with oil and deep fry the coated potatoes till crisp and drain on a kitchen paper and keep aside.
6. Drain away the excess oil keeping just 2 tbsp of oil in the pan. Heat it and add finely chopped garlic, green chilli and spring onions and sauté over high flame for a minute.
7. Mean while mix together all the ingredients mentioned for the sauce in a bowl and keep it ready.
8. Pour the sauce to the sautéed ingredients and cook over high flame for a minute. It will thicken and become glassy.
9. Toss in the fried potatoes and mix well over high flame and take off stove.
10. Place the cooked noodles on a plate and place this potatoes with the sauce over the noodles.
11. Garnish with spring onion greens and serve piping hot.
12. You can mix the noodles with the potatoes and serve. Either way this recipe tastes good ....
If you are calorie conscious then you can skip the deep frying of the potatoes and just use the boiled ones itself. But the taste would definitely differ.
I made this super hot. As the recipe uses green chilli, pepper powder and red chilli sauce as well adjust the spice level accordingly.
You can serve this over the noodles or mixed with it and I have shown both.
Make sure you do not over cook both the potatoes and the noodles else you will end up with a gooey mass.
Check the salt level of the sauce before adding it to the vegetables as the sauces contain salt too.
I have not added Chinese salt / Aji-no-moto in this one but you can if you want to.
This is for the Avant Garde Cookies
Group tickling your palates with some finger licking Chinese Cuisine this week. So do not forget to check out Anusha
, Priya Mahadevan