Hello Beautiful People!

Ok!! So, you may remember my temple food phase few weeks ago. Coming out of that and diving into a true take away style dinner, I as usual made my own version of take away style hot, sweet and sour noodles. It is easy to prep, very flexible and there is no fuss of customisation and begging the restaurant to add extra veggies and stuff, which they almost never do. You can get pre cut vegetables from your local supermarket but I believe in freshness of the ingredients so I do not mind a bit of chop chop. Also, it is not much of a hardwork as you can do the preparations while your noodles are getting cooked. To be honest, home made takeaway style food is even tastier plus the quality of the sauces used is also better. So, roll your sleeves up, open the kitchen window and get ready to eat one of the tastiest take away atyle noodles.
Sounds mouthwatering already, isn’t it?

Anyways, I have to warn you before you try this out. This is a full on burst of flavour in your mouth recipe. Not because, it is my recipe, but it truly has all the punch of a fused south asian spicy food.

Without making you wait any longer, Here is the recipe!



Serves-2 (I ate most of it..hehehe)

What went in this dish;

150 Grams of Thin Egg Noodles

1/2 Red Bell Pepper

1 Medium Red Onion

100 Grams Button Mushrooms

1 Teaspoon of Dark Soy Sauce

3 Garlic Cloves Chopped

1 Teaspoon of Chilli Flakes

1 Tablespoon of Hot Sauce/ Sriracha Sauce

1/2 Tablespoon of Ketchup

1/2 Teaspoon of Vinegar

1/2 Teaspoon of Crushed Black Pepper

1/2 Tablespoon of Peanut Oil

Salt to Taste.



In a wok, add peanut oil and keep the flame on medium. Throw in the chopped garlic with chilli flakes to intensify and flavour the oil. Once the garlic has soften, add sliced onion and red bell pepper. Cook on medium for 4-5 minutes. Now add chopped mushrooms and cook further for 5 minutes until mushrooms turn soft but not very shrinked and dry. Meanwhile, cook the egg noodles. I chose the one that was thin and did not require more than 6 minutes to cook in salted boiling water.
In the mushroom mixture, add all the sauces and the vinegar and the keep the flame low or it will splatter. Add a tablespoon of water so the sauces do not stick to the bottom of the vessel due to sugar content. Drain the noodles and directly add them to the simmering gravy. Toss and combine everything so the noodles are coated with mushroom and bell pepper sauce. Add the crushed black pepper and salt if required. Let it cook for 3-4 minutes stirring continuously but without making the dish mushy. DONE!!

Garnish with chopped coriander leaves. Serve HOT!!


(Usually, I also add some crushed peanuts and pickled carrots, but I did not have any while cooking this dish today). 

Also, If you like having pictures of in between steps, then do let me know.

How easy was this?!? Why do you even need to order a take away when you can enjoy a mind and palette satisfying dish in such an easy and quick way? Do remember to finish your meal with a cup of green tea to clear your palette and aid in detoxifying.

So, I am finishing off my post for today and hoping that you will enjoy some guilty, spicy pleasure treat tonight. I did not want to expand and simply stretch this post as this is a very precise and easy to conquer recipe. However, if you have any questions, feel free to ask.

Thank you so much for reading.




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