cold · eggs · noodles

Cold Egg Noodles

What a week it has been.. Family visiting, house full, lots of fun filled evenings and to top it all food  glorious food. My in-laws are in town and that means all sorts of demands in terms of food. My ma-in-law is only too happy to oblige.  She has been dishing out some of my childhood favourites along with new delicacies that I have very fondly acquired the taste. The food just keeps coming out and my kitchen is like a magic box, I do not know what new thing ma-in-law will come out with. This is the first time I really had a chance to sample her cooking and I am not complaining. She is good, really good.  Her Chilas ( pancakes) are to die for and so is her aloo gobi. For a bong Mom she sure does make one hell of an aloo gobi. While I still stare at the refrigerator wondering what to cook, she comes up with lunch menu in no time.

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Last week has been all about food. My maternal aunt ( mashi) was visiting us for about a week. So from Sunday week before to Sunday last week we have been well eating. Railway Mutton curry, Chanar dalna, chingri jhaal, mixed with mexican burritos, Mixed chilas and the list is endless. So when you have too much to eat, there is this law of diminishing returns. So after all this eating over the last few weeks, I needed some thing simple, easy and gentle on the palette. So this is what I came up with. Cold Noodles, a summer favourite, and as the last glorious days of summer go by, it is a reminder of all things beautiful, lazy and relaxing.

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Ingredients:

  • Noodles- lo Mein – 1 packet, it had 2 slabs
  • eggs-3 large
  • garlic- 3 cloves (crushed)
  • green chili pepper- 3 sliced diagonally
  • soy sauce- 1 table soon
  • vinegar- 1 table spoon
  • Sichuan Pepper- 1 teaspoon ( ground) ( if not available use plain pepp
  • Oil- 2 table spoon
  • salt as per taste
  • sesame oil- 1 table spoon
  • coriander leaves ( cilantro) – handful.

How:

  • Start by heating a potful of salt water .Next add the noodles to the boiling water. They take about 2 to 3 mins to cook. Once they are al dente, drain and wash them in cold water and let them rest till the noodles are cooled.
  • Next heat a wok with oil and add the garlic and green chilies. Saute till the garlic changes to translucent and add the beaten eggs. Cook the eggs and make sure they scramble evenly.
  • To assemble the noodles, add the scrambled eggs to the noodles, followed by soy sauce and vinegar. Next throw in the Sichuan pepper and sesame oil and mix well till all the flavours are well infused. Add  salt if needed
  • Finish off with a handful of cilantro leaves and lime juice.

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Note:

  • You can have this noodles hot,  just add the ingredients as soon as you drain the noodles.
  • Red hot garlic and chili paste makes a good accompaniment
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2 thoughts on “Cold Egg Noodles

  1. yummy! Sounds so tasty! With the cold noodles, it made me think of soba noodles in Japan that are eaten cold in summer. Loved them! They are buckwheat served on bamboo with a special type of vinegar. I’d like to try this! Thanks for sharing your recipe!’

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