HOW TO MAKE Butter Chilli Garlic Noodles

Invented in China? Maybe. But Made in China? Naah! It's the Made in India version that I crave.

You guessed it, I am talking about Chinese food! The Indian-Chinese kind I mean. The Chinese-Chinese I am yet to eat. So for now, the Indian version is what makes me happy. The 'died and gone to heaven' kind of happy!

This recipe is what I love eating at one of our favourite restaurants in Hyderabad, Aromas of China. Here goes my simplified take on it.  

Ingredients

Noodles - 1 packet
Butter - a few tablespoons (depends on how buttery you like the noodles)
Garlic, chopped - 4-6 cloves (again, depends on how garlicky you want your noodles)
Red chillies, broken in half - 2-4 (yep! Depends on you. Who else!)
Onion, thinly sliced - 1 large
Capsicum, thinly sliced - 1
Green chillies - optional (depends on how fiery you want the noodles)
Veggies of your choice (you can use carrots, beans, broccoli, corn or babycorn, red or yellow bell pepper, etc), julienned
Chicken, boiled and shredded - optional

Method
1. Add the noodles and some salt to plenty of boiling water.
2. Cook till done. This takes a few minutes. (I usually check by tasting. :P)
3.When it is cooked, immediately drain the noodles and hold under cold running water. This ensures that the noodles cool down and stop cooking. Else, they become soggy and stick together.
4. Spread on a plate and mix in about a tablespoon of oil.

This is how the noodles look at this point.

5. Heat a non-stick pan and add a dollop of butter. You can mix in a little oil if you want, as it prevents the butter from burning.
6. When the butter is hot, add the garlic and chillies and saute for about a minute or so.
7. Add the onion and capsicum and saute for a couple of minutes.
8. Add the remaining veggies, and chicken (if you want), and cook till the veggies are done. Veggies should be crunchy at this point, and not soft or overcooked.

10. Mix in the noodles, give a final stir to mix everything well, and serve hot.