G'Gina's Kitchenette: Indo-Chinese

It has been a long time since the last Kids' Special. I started this tradition of sharing Kids' meals a few weeks before my Mummy passed away and frankly speaking I never wanted to restart it as it reminded me too much of her.

When Lauren Mitchell of From Gate to Plate hosted March's #FoodieExtravaganza event Noodles, I had no choice but to restart the Kids' Special as I had already prepped the dish and had to only post the same. And for this thank you from the bottom of my heart dear Lauren. Also special thanks for allowing me to partake in this month's Noodles event though I was a little late without which I would have probably further delayed the sharing of G'Gina's Kitchenette's Kids' meals tradition.

I have always wanted to make noodles or pasta from scratch. Never had a chance to buy the pasta maker though (someday!! sigh!)

Although this is not Mum's Recipe per say, it reminded me a lot of how she would cook up noodles for her grand kids when we all came visiting home as all of them love noodles.

You need:

1 packet of dried noodles of your choice (400 gms)
1-2 eggs (optional, I used quail eggs)
Vegetables of your choice - chopped or diced (2 cups)
Salt to taste
Seasoning - A pinch each of turmeric, garam masala, coriander powder
Cup of Fresh stock or 1 stock cube
1:1 ratio of Water to noodles
Water to boil veggies
1-2 cloves of garlic shavings (optional)
Drizzle of oil
Drizzle of Soya sauce

The Make:

Serves 2 kids | Preparation Time: 5-10 minutes | Cooking Time : up to 20 minutes

1. Boil the noodles in same quantity of water (or a little less) on medium-low heat. Once the water is cleared, set aside. Boil the veggies until half cooked in another bowl. Drain and set aside.
2. Meanwhile in a wok, drizzle some oil in a wok and add the half cooked veggies and garlic shavings and saute well.
3. Next add the stock cube, seasoning, salt to taste and saute for a minute.
4. Toss in the noodles and a drizzle of soya sauce (my kid likes it. You can skip it if you like) and saute it for a minute.
5. Serve hot with a poached egg on top. I intentionally did not swirl the water while poaching the egg as my kid likes to see the yolk. This was done with quail egg.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.