Empty My Fridge
Homemade Noodles
Ingredients
- Potato starch65 g
- Anda1
- Saltto taste
- Vegetable oil4 tsp
- Lehsan finely chopped1 tsp
- Chicken stock · boneless, powder150 g + 2 tsp
- Lal mirch crushedto taste
- Onion powder¼ tsp
- Kali mirch crushed¼ tsp
- Paprika powder¼ tsp
- Parsley · dried½ tsp
- Gajar finely diced2 tbsp
- Hara pyaz leaves · chopped2 tbsp
Instructions
- In a bowl, mix the potato starch, egg and pink salt until smooth, then spoon the mixture into a piping bag.
- Bring the water and cooking oil to a boil, then pipe the noodle mixture into it.
- Cook on low heat for 2 to 3 minutes, then drain and rinse thoroughly with water to stop the cooking.
- Heat the cooking oil in a wok, then fry the garlic over medium heat until fragrant.
- Add the chicken cubes and cook on medium heat, stirring well.
- Add the crushed red chilli, chicken powder, onion powder, black pepper, pink salt, paprika, dried parsley and carrot. Stir and cook on medium heat for 1 minute.
- Add the water and bring to a boil, then cover and cook on low heat for 5 to 6 minutes.
- Uncover, stir, add the drained noodles and cook on low heat for 1 to 2 minutes.
- Stir in the spring onion leaves and serve.
Summarized from Food Fusion's video. Watch it for the details.
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