Tandoori Noodles with Chow Mein or Broad Noodles. Boiled and Stir-Fried in the Wok with added Sautéed Vegetables and Seasoned with Tandoori Masala. Add in Tandoori Marinated meats.
Servings: 2 portions
Equipment
- 1 Wok or Large Skillet
Ingredients
- 2 portions Noodles - Chow Mein or Broad Noodles
- 2 Tbl Ghee - or Butter, Rendered Fat
- 2 tsp Tandoori Masala
- 1 Clove Garlic - Minced
- 1 Med Onion - Sliced
- 1/2 inch Ginger - Minced
- 1/2 lb Meat - Optional, See Notes
- Vegetables of Choice - Green Onions, Peppers, Chilies, Shredded Carrots, etc.
Instructions
- Boil noodles until done in the wok. About 3 Minutes. Strain and Air Dry the Noodles by lifting some up and allowing the noodles to steam off, tossing them a few times.
- Place the Wok back over medium heat, add your choice of Fat and any meats and cook through.
- Add and sauté Vegetables until softened. Add Noodles & Tandoori Masala. Toss until well coated, heated through, and dry. Add salt if needed before serving.
Notes
Any type of meat can be added, marinated or not. If using Chicken Breast or Pork, cube or thinly slice and cook in the Wok. Chicken legs or quarters can be marinated, baked, and stripped off the bone to add to the noodles.
1 tsp of Tandoori Masala offers a nice heat but can be reduced to about 1/2 a tsp for a less spicy dish or omitted with Tandoori Marinated Chicken added.