This is a sponsored conversation written by me on behalf of Yondu. The opinions and texts are all mine. While reading up on how this came to be, I got to know of this popular story. Around 250 years ago, a group of Chinese immigrated to Kolkata looking for a better life. In order to make a living, they opened up restaurants and adapted their culinary styles to suit the tastes of their Indian patrons. The kind of spices and ingredients available to them at that time also played a huge part in developing this cuisine. Now, nearly every city in India has adapted to this cuisine, be it fancy restaurants or roadside vendors. The greasy, spicy, stir-fried Indo-Chinese food has become wildly popular throughout the country! This cuisine is very popular among Indians across the world. We love it so much that sometimes we find the original Chinese cuisine a little bland! There are many amazing dishes that have been born thanks to this fusion cuisine. Some of my favorites besides Chinese Bhel are Schezwan Fried Rice, Paneer Chilli, Hakka Noodles, Chilly Garlic Noodles, and Manchow Soup! These dishes may or may not find a place in authentic Chinese cuisine but they surely have a place in the hearts of Indians. I feel, that the real flavors lie in the kind of sauces used to prepare these special dishes! Asian cuisine is incomplete without its various sauces. I always thought that I need to have all kinds of sauces in my pantry to make Indo-Chinese food until I was introduced to Yondu. It’s a shortcut to flavor because you can just add Yondu as a substitute for fish sauce, soy sauce, liquid aminos, salt, or a bouillon cube. I like that you don’t need too many ingredients to cook Asian food and just Yondu can easily replace them without compromising on the real flavors. This Umami seasoning sauce gives a natural boost of savory depth to any dish in seconds. I liked the fact that it’s carefully brewed, and that the triple-fermented soybeans and rich vegetable broths combine to create a concentrated yet balanced umami-rich pantry sauce. It is USDA Certified Organic, Non-GMO, Gluten-Free, Vegan, contains no artificial ingredients with 0 calories, carbs, sugar, fat. What’s in here that’s not to like? Then I decided to experiment with some Asian recipes like noodles and fried rice. Again, the flavors were on point without having to add too many sauces. Just a few teaspoons instantly enhance stir-fries, soups, roasted vegetables, sauces, salad dressings, etc. That is when I thought of making this Indo-Chinese treat and felt that Yondu would do full justice to it. BTW, cookilicious readers can avail of a 20% discount when you order. Simply use code 20offPriya (twentyoffpriya) at the checkout. I don’t know how this dish got its name but I can only guess! This is an Indo-Chinese take on the ever-famous chaat - Bhelpuri. That’s because the flavors are similar, they both need to be assembled fresh, they are made with a variety of sauces, they are crispy and crunchy, and are loved by all. I also have a fun alternative to the traditional Bhlpuri called Cheeselings Bhel. If you love Indian street food, then also check out Pudla Sandwich, Chilli Cheese Corn Toast, Mexican Pani Puri, Tawa Chole, Moong Dal Pakora, and Blueberry Masala Soda Popsicle. I feel this is the Indian version of American Chop suey! You got to try it! It’s very good!
Quick and easy snackAsian/Indian vegan noodles salad recipeCan be made in 30 minutesIs crunchy and spicyExtremely delicious and visually appealingLoved by all across ages
Yondu - It truly is a one-stop seasoning sauce for dishes like these. Veggies - Bell Pepper, onions, carrots, cabbage, and scallions are the main veggies that I have used. Feel free to add or skip any. Sauces - Chilli garlic sauce, and rice vinegar are the sauces I have used. You can also you Schezwan chutney instead of the chilli garlic sauce for more flavor. Garlic and cilantro bring in the aroma along with their distinct flavor. Here’s how to fry the noodles in an Air Fryer. (Images 3 & 4 above) Chef Tip - You can prepare these crispy crunchy fried noodles in advance and store them in an airtight container.
You can serve this street-style crispy Asian/Indian vegan noodles salad as a snack, side, or even as a main course. You can prep everything and mix when your guests arrive. This also makes for picnic food. Just pack the noodles and the vegetable mixture in separate boxes and then toss them together when you sit to eat. This kind of crispy Indian noodles is always a HIT when served at parties, family brunches, or on date nights. It looks and sounds so wonderful that all your guests will be in for a treat! Adjust the spices as per your tolerance level. Feel free to add or skip any veggies of your choice. If you have bean sprouts, you can add them as well. Just remember to not overcook the veggies. They need to have their crunch. Add Schezwan sauce and tamarind paste along with the other sauces to give it more flavor. Since Yondu has all the required flavors to season the dish, I have skipped adding salt. If you need, add salt after tasting. Cooking it in sesame oil gives this dish an authentic flavor. But if you don’t have it, use any cooking oil. Feel free to mix and match with the sauces you have. Be careful when frying the noodles. They need to be dry else they will splutter if you directly add them to hot oil. Leftovers don’t have the crunch in them, so I suggest only make as much as you need.
My favorite Asian recipes
Recipe 📖
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