Ingredients
- Noodles – 2 packets
- Green chilly + Garlic (paste) – 2 tbsp
- Red chilly powder – 1 tbsp
- Soya sauce – 3 tbsp
- Hot & Sweet sauce – 2 tbsp
- Ketchup – 2 tbsp
- Onion – 2 medium (cut into halves and then sliced)
- Carrots – 3 (cut into 1 inch long pieces)
- Capsicum – 2 (cut into 1 inch long pieces)
- Olive oil – 6 tbsp
- Salt to taste
At Soogran, the heart of every recipe lies in the rich culinary traditions of Maharashtra and broader Indian cuisine. From festive sweets and savory snacks to everyday dal-rice combinations, each dish is crafted to bring authentic regional flavors to your kitchen. The emphasis is on using fresh ingredients, balanced spices, and time-honored techniques that have been passed down through generations. Whether you are preparing a special Diwali treat, a quick upwas-friendly meal, or a comforting bowl of spicy bhaaji, the goal remains the same: to celebrate the diversity and depth of Indian cooking while keeping recipes accessible for home cooks of all skill levels.
The blog also explores creative variations of classic dishes, blending traditional Maharashtrian staples like vangyache bharit, metkut, and thalipeeth with modern twists such as Indo-Chinese noodles and fusion snacks. Each post encourages improvisation, inviting readers to adjust spice levels, substitute vegetables, or adapt recipes for busy weeknights. The focus remains on real food made from scratch, with an emphasis on bold flavors, vibrant colors, and satisfying textures. Whether you are craving crispy bhajiyas on a rainy afternoon or a light, tangy solkadhi to cool down, Soogran serves as a reliable guide for exploring Indian cuisine with confidence and joy.
Procedure
This recipe brings together the tang and heat of Indian-style Chinese noodles. The combination of green chilly-garlic paste, red chilly powder, soya sauce, and hot & sweet sauce creates a bold, spicy flavor that coats every strand.
Cook the noodles according to packet instructions, drain, and set aside. Heat olive oil in a large wok or pan. Add the green chilly-garlic paste and sauté briefly until fragrant. Toss in the sliced onions, carrots, and capsicum, stir-frying on high heat so the vegetables stay crisp. Add red chilly powder, soya sauce, hot & sweet sauce, and ketchup. Mix well, then fold in the cooked noodles. Season with salt and toss everything together until the noodles are evenly coated and heated through. Serve hot.
Reader — September 2009
This looks delicious! Can't wait to try the Indian twist on noodles.
Reader — September 2009
Love the combination of hot & sweet sauce with the green chilly paste.
Reader — September 2009
Made this last night — turned out great. Thanks for sharing!