Noodles are one of those interesting categories of foods which are not only interesting to relish but are also easy to adapt into a number of cuisines across the globe. My experience with noodles goes back to childhood and it has ever since been one of my favorite dishes to have without fail in a Chinese or Asian type menu plan. Noodles are made using a number of flours and flavorings as well these days, shapes, sizes, textures and variety of combinations which make them all the more welcome onto our kitchen shelves and plates.

Noodles require a little bit of precision and patience while working since at times some of us tend to over boil the noodles which affects the end product in terms of stir frying or sautéing it. The al dente stage of cooking noodles which refers to just done texture works well the same as the case with pasta too, hence a little timing and observation can help a long way.

At times people also have a query while working with noodles in terms of whether to add oil, salt into the boiling water for cooking the noodles. Usually I avoid adding it into the water, but a few drops of oil added to the boiled noodles helps prevent them from sticking. Another option which works best is to saute the veggies on one side and boil the noodles on the other and add them straight into your pan/wok which can also help save time.

kaviraj n noodles

Here are a few of my all-time favorite noodle recipes for our readers to relish.


asian fried noodles


  • Flat noodles-1 packet
  • Oil-2-3 tsp
  • Lemon grass- 3-5 pieces
  • Slit red and green chilies- 2-3 no
  • Onion-1 small sliced
  • Carrots-1/2 cup shredded
  • Water chestnuts- 5-6 no sliced
  • Bamboo shoots- 4-6 pieces
  • Mushrooms- 3-5 sliced
  • Salt and pepper to taste
  • Soy sauce- 2 tsp
  • Schezwan sauce- 1-2 tsp
  • Water-1/4 cup
  • Roasted crushed peanuts- 3-4 tbsp.
  • Spring onion greens- ¼ cup chopped
  • Choice of non-veg ingredients which can be added are shredded double-fried eggs, sliced roast or grilled chicken filets, saute or grilled shrimps etc.


1. Prepare all the ingredients for the stir fried flat noodles.

2. Boil the flat noodles the same way and keep them a little oiled until being used.

3. Heat oil in a pan/wok and add in the lemongrass, ginger, garlic, onions and saute for a few seconds.

4. Add in the veggies and mix well, add seasonings as per taste and also add water and mix well.

5. Add the boiled flat noodles into the pan and give them all a gentle toss, cook for 1-2 mins and they are ready to be served.

6. Garnish the flat noodles with roasted crushed peanuts/ assorted herbs and serve hot.

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chefs special noodle


  • Noodles- 1 packet, boiled and refreshed.
  • Oil- 2-3 tsp
  • Garlic- 1 tsp chopped
  • Ginger-1 tsp chopped
  • Slit green chilies- 2-3 no
  • White cabbage and purple cabbage-1/2 cup shredded, mix
  • Carrots-1/2 cup shredded
  • Green/red/yellow capsicums- ½ cup shredded
  • Lemon grass- 4-5 pieces
  • Fresh basil leaves- 8-10 no
  • Thai curry paste- red/green- 2 tsp
  • Water-1/4 cup
  • Salt and pepper to taste
  • Soy sauce-1-2 tsp
  • Red /green chili sauce- 1-2 tsp
  • Peanut butter- 2 tsp
  • Tomato ketchup-1-2 tsp
  • Sliced chicken sausages- ¼ cup
  • Sliced chicken salami- 2-3 slices
  • Spring onion greens- ¼ cup chopped
  • Lime juice- 1-2 tsp


1. Boil water, add in the noodles and allow them to cook until it is just done as per the cooking stage of noodles/pasta called al dente stage, refresh with cold water and keep aside.

2. Heat oil in a pan/wok, add in the lemon grass, onions, ginger, garlic, chilies and saute for a few seconds.

3. Add in the assorted veggies of your choice, add salt and pepper to taste, soy, chili sauce, little thai curry paste, and little water and cook well.

4. Now it’s time to add in non-veg ingredients if any and then add in the boiled noodles and give them all a nice mix.

5.After allowing a cooking time to just slightly cook the veggies, we can now decide to serve the noodles hot, garnish with fresh basil or herbs of your choice, add a splash of fresh lime on top and enjoy.

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chicken hakka noodles


  • Noodles- 1 packet, boiled and refreshed.
  • Oil- 2-3 tsp
  • Garlic- 1 tsp chopped
  • Ginger-1 tsp chopped
  • Slit green chilies- 2-3 no
  • Dry red chilies- 1-2 slit
  • Boneless chicken breasts- 250 gms, cut into long pieces
  • For marination of the chicken:
  • Oil-2 tsp
  • Red chili sauce- 2 tsp
  • White vinegar- 1 tsp
  • Salt and pepper to taste
  • Soy sauce- 2 tsp
  • White wine-2 tsp optional
  • Additional ingredients for the noodles:
  • Yellow capsicums-1/2 cup shredded
  • Red capsicum-1/2 cup shredded
  • Desiccated coconut- 2-3 tsp
  • Spring onion greens-1/2 cup chopped
  • Roasted crushed peanuts- 2-3 tbsp.
  • Flax seeds-1-2 tsp
  • Eggs-1-2 scrambled- optional.


1. Boil water and add in the noodles and cook them to an al dente stage or just cooked texture, refresh and sprinkle little oil and keep aside.

2. Prepare the chicken pieces’/ fish cubes/ prawns etc as per choice and apply the marination as listed above and mix well, keep aside for 12-15 mins.

3. Heat oil and saute the ginger, garlic, onions, chilies for a few seconds and then add in the marinated chicken pieces and saute them for 1-2 mins, add a little water and allow to cook for 3-4 mins.

4. Add in the veggies of your jobs like peppers, Babycorn, mushrooms etc and add salt, pepper, sauces as per taste and mix well.

5. Now add in the desiccated coconut and spring onions, and mix well. Cook for 2-3 mins and serve hot garnished with roasted crushed peanuts, flax seeds and enjoy this interesting recipe with noodles.

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Celebrity Chef Kaviraj Khialani has varied experience with hotels and airlines. He is also a consultant, food designer, and food stylist. 

For more such interesting recipes from the chef, stay tuned to HerZindagi.