Friday, August 19, 2011

vegetable glass noodles + chicken wonton soup

My first week in the United States, almost 11 years back introduced me to cuisines other than Indian, Chinese and Pizza. That's right, Pizza, not Italian, was a cuisine in India back then. Chinese too was completely Indianized to the point that when I first tasted authentic Chinese fried rice, I needed water to gulp it down. Of course things are much different now, both in India and my liking for authentic cuisines.

I love Indian Chinese. I am talking about food of course and my only source for that food was the corner restaurant called Nam Lim Singh's Chinese Dhaba. Now that I think of it, I certainly hope it was chicken that was served.(yikes!) All said and done, food was delicious. My grandma's thoughts were. "If the food it so hot, it must kill all the bacteria. I am sure it is safe to eat.' So we blissfully enjoyed the yummy food that most Asians have never heard of. My favorites were Chicken Manchurian and American Chopsuey with crunchy chowmein noodles sprinkled on top. Chicken Lollipops were an additional treat for special days. I will be attempting make these sometime, but for now here is the recipe of my other favorite Asian cuisine:

Vegetable Glass Noodles & Chicken Wonton Soup
You probably think I have lost my mind to make soup this time of year especially since I have been complaining about the heat so much. But my husband is down with cough and cold and this was my way of comforting him and preventing that nasty cough from getting to me.

For Noodles:
1 packet thin glass noodles
3 cloves of garlic, minced fine
1 teaspoon minced fresh ginger
2 tablespoons soy sauce (I used the low sodium kind)
1 teaspoon chili garlic sauce
1 cup broccoli slaw (you can use any veggies of your choice)
2 stalks of scallions, chopped finely
salt to taste

In a large microwave safe container warm some water for 4-5 minutes. Put the glass noodles and let stand for 10-15 minutes till the noodles are soft.

In a wok or similar pan heat some oil and add ginger, garlic and chili garlic sauce. Toss for a few minutes and add the broccoli slaw and saute for a couple of minutes. Keep the heat on high. Make sure the veggies stay crispy. Add to this soy sauce and salt and stir well. 

Drain the noodles and immediately add to the wok and stir well. Garnish with scallions and serve hot. You can also add some toasted sesame seeds for garnish or squeeze some fresh lime juice over it. I also added a few peanuts on my noodles.

For the Wontons:
1 packet thin wonton wrappers
2 cups minced chicken
1 cup finely chopped green onion
3 cloves garlic, finely minced
2 teaspoon minced fresh ginger
1 tablespoon soy sauce
salt per taste

Mix all ingredients except the wrapper in a bowl till everything is well incorporated. Take the wonton wrappers and place the mixture in the center of each wrapper. Apply little water to the edges as a glue. You can fold them any shape you like. I went for a simple triangle. Make sure there is no air inside and that they are well sealed.

For the Soup:

6 cups low sodium chicken stock
3-4 cloves of garlic
1 tablespoon minced fresh ginger
1 cup baby spinach, washed
juice of 1 lime
2 tablespoons soy sauce
1 teaspoon sesame oil
salt to taste
In a large saucepan heat about 1 tablespoon of oil and toss in the ginger and garlic. Add the broth, soy sauce,  lime juice and salt and simmer for about 5-7 minutes. Add the wontons and spinach and cook for about 5 minutes.Drizzle the sesame oil and serve hot!!!



  1. Ohhh this looks so good it is making me hungry!!! I love Indian Chinese food too... I had it in Mumbai and even though it is different than authentic Chinese, it is fantastic! :-)

  2. thank you Manu! I agree, Indian Chinese is fantastic!! :)


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