This is an Indo-Chinese dish, where noodle is first boiled & then stir fried with vegetables, chicken, meat, seafood or eggs. You can add your favourite vegetables & also experiment with other sauces. You can use leftover chicken or prepare chicken according to your wish. I used leftover chicken. Do not overcook the noodles.

#nonindianChinese noodlesChowmein

#FFlockdown#post_no_5#dish_name_Veg_Hakka_noodlesVeg Hakka noodles is a most popular Indo Chinese dish made by boiling noodles and stir fried vegetables in Chinese sauces which is very delicious and super easy to make .....

We Indians love Chinese cuisine don't we...I personally love Chinese food a lot...its easy to make and loved by kids a lot... today m presenting one of my favourite recipe...so here we go....

Hakka noodles , an Indo Chinese cuisine with lots of stir fries veggies and sauces. It is common street food as well as served in restaurants with manchurian as main course and as a snack own it's own.

Most Popular Thai Appetizer of Money Bags . these are very popular in Thai restaurant because of their unique presentation and the filling incorporates rich Thai flavours.🟡Full Recipe Here : youtu.be/k9Ni7iGpwF0

Need something warm and cozy for these 🌧 ☔️ days? This Thai Rice Noodles Soup is the perfect one 👌🏻 IG @jenscookingdiary

MY VERSIONQUICK AND EASYA SIMPLE FUSION VEGAN THAI CURRY PASTALOVING IT

Flavors of the famous Thai Soup packed into these juicy peices of chooks.

The potatoes are optional, but a nice healthy dish as it doesn't contain any sauces. easy to make and quick.

This is a great simple but tasty Thai noodle dish. As with all Thai dishes you can add or substitute different vegetables or protein.

Tips:1. The essential aromatics for Tom Yum Goong are galangal, kaffir lime leaves, and lemongrass. Since I couldn't find fresh lemongrass, I just used the other two.2. Tom yum paste usually contains all three aromatics. If you like the flavor of lemongrass, you can add a little lemongrass powder (available at most supermarkets) when you add the tom yum paste.3. The tom yum paste I used was a whole packet for 1 2/3 cups water (400 ml). I made a big pot, so I used the whole packet. If you use the canned tom yum paste from a Thai grocery store (which is saltier and spicier), start with 3–4 tablespoons, taste, and add more as needed so it doesn't get too spicy or salty.4. Coconut milk is optional—feel free to leave it out if you don't have any at home.