The popular golden, crunchy, bite sized popcorn chicken goes all vegan in our kitchen.

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Tofu and vegetables are cooked in the aromatic Asian sesame oil and creamy peanut butter. This is a spicy, crunchy, healthy stir fry done in a few minutes time.

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If you look around the grocery/whole food stores, you will find a variety of soy products.  Soy is cholesterol free, low in carbs. & fat calories & most importantly, excellent source of protein.

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Khao Pad is what it is called – Thai:  khao (is rice) + pad (of or relating to being stir-fried). Mine is a colorful & aromatic Thai inspired Fried Rice. I am not claiming that this is authentic, but it is rice & it is stir fried. I did not have very many ingredients to make it authentic, but I did use some of my brilliant ideas:-D. Overall it came out pretty good.. what can go wrong with vegetables & rice anyway?

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Children are a joy & mine are growing very very fast. Birthdays are such a special time, but these days always bring in a down tone for me… the years are just flying by, and soon I will have no tiny, helpless, clinging baby to hold:-(  Well, we have to accept life the way it is and above all Enjoy every precious moment.

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It is Indo Chinese. It is Chinese ingredients given a strange but lip smacking Indian twist. Chinese Bhel is Crispy Noodles with vegetables, tossed with sauce.

College crowd grouped in street corners and Chinese Bhel remind me very much of the street side food stall culture in India and how everything is prepared at lightning speed to cater to so many waiting in the line. And that’s where it tastes the best!!  It is also a great quick fix snack for unannounced guests in the evening. So here it is – the crunchy, munchy Chinese Bhel. Enjoy!

Ingredients:

1. 2 cups noodles (Any kind noodles like small bags of Hakka noodles, Ramen or Maggi Noodles are good to use).
2. 2 tablespoon chopped red onion
3. 2 Serrano peppers chopped (Optional)
4. ½ cup cabbage very finely shredded
5. 1 Roma tomato chopped
6. 2 tablespoons green bell pepper chopped
7. 2 tablespoons Cilantro very finely chopped
8. 2 stalks of green/spring onion chopped
9. 1/2 teaspoon very very finely julienned fresh ginger
10. 2 tablespoons Oil

Optional:

Any vegetable of your choice (Shredded carrots, chopped baby corns etc)

For the sauce:

1. 1.5 teaspoon chunky peanut butter
2. 1 teaspoon of light soy sauce
3. 1 tablespoon ketchup
4. 1 teaspoon vinegar
5. 1 teaspoon Sriracha or any hot sauce (Optional)

Preparation:

Break the noodles in to pieces (Do not crumble them), so they are separated, and not in clumps. Heat oil and fry the noodles at low heat, frequently tossing it around so all the noodles are cooked. It should look light brown and should be crispy to taste. Set aside.

Whisk all the ingredients for the sauce.

Place the fried noodles in the serving bowl and add all the above ingredients except the sauce. Toss.

Spoon the sauce uniformly over the noodles and toss again.