Indo-Chinese Noodles are a flavorful mix of stir-fried noodles, fresh vegetables, and a savory blend of spices that bring together the best of Indian and Chinese cuisine.

Indo-Chinese Noodles

Tender lamb with broccoli simmered in aromatic Indian spices and herbs. Served with rice

Lamb & Broccoli

Indo-Chinese stir-fried rice, vegetables, and aromatic spices.

Fried Rice

Crunchy kale tossed with chutneys, spices, yogurt

Kale Chaat Salad

Ceaser Salad

Spicy, savory Chinese-inspired soup with vegetables

Khow Suey Soup

A flavorful, spicy, and tangy broth with vegetables and savory seasonings

Hot & Sour Soup

Crispy fries topped with masala, cheese, sauce

Loaded Fries

Soft pav bread with spiced savory filling. Also known as indian sliders

Pav Bites

Warm naan served with sour cream and spiced hummus

Naan & Hummus

Crisp, fresh green beans seasoned and sautéed.

Garlic String Beans

Shrimp sautéed in green onion and chef's special spices

Honey Garlic Shrimp

sauteed shrimp and mixed in black pepper sauce

Black Pepper Shrimp

Chicken Wings

Crispy golden fries seasoned with Indian seasonings.

Masala Fries

Flavorful Indian-Chinese chili lamb, stir-fried with aromatic spices, bell peppers, and onions.

Chili Lamb

Stir-fried Chicken sautéed in onions, bell peppers, and seasoned spices.

Chili Chicken

Stir fried sauteed in onions, bell peppers, and seasoned spices.

Chili Paneer

Stir-fried Cauliflower, sauteed in garlic and spices.

Gobi Manchurian

Bring a large pot of salted water to a boil. Add the dried egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Cook noodles

In a small bowl combine soy sauce, dark soy sauce, oyster sauce, chili sauce, rice vinegar, sesame oil, sugar, cornstarch and 3 tablespoons water. Whisk until cornstarch and sugar dissolve. Set aside.

Prepare sauce

Place a large wok or wide skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Heat wok

Add minced garlic and ginger and the white parts of the scallions. Stir-fry for 15–20 seconds until fragrant but not browned.

Aromatics

Add julienned carrot and sliced bell pepper. Stir-fry 1–2 minutes until they begin to soften but remain crisp.

Cook firmer vegetables

Add the sliced cabbage and continue to stir-fry 1–2 minutes until cabbage wilts slightly but still has bite.

Add cabbage

Push vegetables to the side of the wok, add remaining 1 tablespoon vegetable oil to the center, then add the cooked noodles. Toss noodles with the vegetables, breaking up any clumps, and stir-fry for 30–60 seconds to heat through.

Combine noodles

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the noodles and vegetables. Toss vigorously so the sauce coats everything. Stir-fry 1–2 minutes until sauce thickens and becomes glossy.

Add sauce

Taste and adjust seasoning with salt and freshly ground black pepper. If you want more heat, add extra chili sauce or a pinch of red pepper flakes.

Season

Turn off heat. Toss in sliced green parts of scallions and drizzle with a little more sesame oil if desired. Sprinkle toasted sesame seeds.

Garnish

Transfer to a warmed serving platter. Serve immediately with lime wedges on the side for squeezing over. Enjoy hot.

Serve

dried egg noodles (or chow mein/lo mein noodles)

vegetable oil

carrot, julienned

green bell pepper, thinly sliced

cabbage, thinly sliced (green or napa)

scallions (green onions), sliced (white and green separated)

garlic, minced

ginger, minced

soy sauce (light)

dark soy sauce (for color, optional)

oyster sauce (or vegetarian mushroom sauce)

chili sauce (Sriracha or Schezwan paste)

rice vinegar

sesame oil

sugar

cornstarch

water

salt

freshly ground black pepper

toasted sesame seeds (optional)

lime wedges (optional)

Pat lamb cubes dry with paper towels. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the red chili powder; set aside for 10 minutes.

Prep lamb

Heat oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add whole cumin seeds and bay leaf; toast 30 seconds until fragrant. Add chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.

Cook aromatics

Add minced garlic and grated ginger to the onions and cook 1–2 minutes until raw aroma dissipates.

Add ginger & garlic

Increase heat to medium-high. Add lamb cubes in a single layer (work in batches if needed) and sear until browned on all sides, about 4–6 minutes. This helps develop flavor but does not need to cook the lamb through.

Brown the lamb

Reduce heat to medium. Sprinkle in ground coriander, ground cumin, turmeric, remaining red chili powder, and remaining salt. Stir and cook 1 minute to bloom the spices.

Spice the curry

Stir in chopped tomato (or crushed tomato) and cook 3–4 minutes until it softens. Remove pan from heat briefly and stir in beaten yogurt a little at a time to prevent curdling; return to heat and combine thoroughly.

Tomato & yogurt

Add water or low-sodium broth, bring to a gentle simmer, then reduce heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until lamb is tender. If using very tender lamb or smaller pieces, check at 25–30 minutes.

Simmer lamb

When lamb is nearly tender (last 8–10 minutes of cooking), add broccoli florets to the pot, stir to combine, and cover. Cook until broccoli is bright green and just tender-crisp, about 6–8 minutes. If you prefer softer broccoli, cook an extra 2–3 minutes.

Add broccoli

Stir in garam masala, chopped cilantro, and lemon juice. Adjust seasoning with additional salt or chili if needed. If curry is too thin, simmer uncovered a few minutes to thicken; if too thick, add up to 1/4 cup water.

Finish

Rinse the basmati rice under cold water until the water is clear to remove excess starch. Drain well.

Combine rinsed rice, 1.5 cups water, 1/4 teaspoon salt, and optional butter or oil in a small saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 12–15 minutes, until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

bone-in lamb shoulder or leg, cut into 1-1.5 inch cubes

broccoli florets (trimmed into bite-size pieces)

onion, finely chopped

garlic cloves, minced

fresh ginger, grated

tomato, finely chopped (or 1/2 cup canned crushed tomato)

plain yogurt, beaten

vegetable oil or ghee

whole cumin seeds

ground coriander

ground cumin

ground turmeric

garam masala

red chili powder (adjust to taste)

bay leaf

fresh cilantro, chopped (for garnish)

fresh lemon juice

water or low-sodium broth

long-grain basmati rice, rinsed until water runs clear

butter or oil (optional)

If you don't have leftover cooked rice, rinse 1 cup uncooked long-grain rice under cold water until water runs clear. Combine with 1.5 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes. Spread cooked rice on a tray to cool and steam off moisture. Toss with 1 tablespoon vegetable oil to separate grains. Use 3 cups cooled cooked rice for the recipe.

Cook or prepare rice

Prepare vegetables: Peel and finely dice the carrot to make about 1 cup. Dice the onion into small pieces. Deseed and dice the capsicum to make 1/2 cup. If using frozen peas, thaw or rinse under warm water and drain. Slice spring onions thinly, keeping white and green parts separate (white for cooking, green for garnish).

Blanch peas (if using fresh): bring a small pot of water to a boil, add peas for 1 minute, drain and refresh in cold water. Drain well before using.

Mix sauces and seasonings: In a small bowl combine 2 tbs soy sauce, 1/2 tbs dark soy sauce (optional), 1/2 tsp white pepper, 1/2 tsp salt, 1/2 tsp vinegar and 1 tsp ketchup. Stir to dissolve the salt and set aside. Have minced garlic, minced ginger and chopped green chili ready.

Heat wok or large nonstick skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the diced onion and the white parts of spring onion. Stir-fry 30–45 seconds until onion becomes translucent but not browned.

Add minced garlic, minced ginger and chopped green chili. Stir constantly for 15–20 seconds until fragrant — do not burn.

Push aromatics to the side of the wok, add the remaining 1 tablespoon oil and add diced carrot and capsicum. Stir-fry 1–2 minutes until they begin to soften but retain some bite. Add peas and continue to stir for another 30–45 seconds.

Increase heat to very high. Add the cooled, separated rice to the wok in clumps. Break up any clumps with the spatula and spread rice into the wok. Let rice sit undisturbed for 20–30 seconds to get slight toasting, then stir and toss to combine with vegetables.

Pour the prepared soy-sauce mixture evenly over the rice. Toss quickly and continuously to coat the grains and cook through, 1–2 minutes. Taste and adjust seasoning — add up to 1/4 tsp more salt or a splash more soy sauce if needed.

Finish with 1/2 tsp sesame oil; toss to distribute. If you like a little more color, add the optional 1/2 tbs dark soy sauce sparingly and toss.

Turn off heat. Stir in sliced green parts of spring onion and sprinkle fried shallots (if using). Give one final toss.

Serve the Indo-Chinese fried rice hot as a main or alongside sauces. Recipe yields about 3 servings.

long-grain white rice (cooked and cooled)

water (for cooking rice, if needed)

vegetable oil (for coating rice)

carrot

green peas (fresh or frozen)

capsicum / bell pepper (red or green)

spring onion (green parts)

onion (medium)

garlic cloves (minced)

ginger (fresh, minced)

green chilies (optional, finely chopped)

soy sauce

dark soy sauce (optional, for color)

vinegar (white or rice vinegar)

ketchup (tomato ketchup, optional for slight sweetness)

white pepper

neutral oil (vegetable, canola, or peanut)

spring onion (white and green, sliced separate)

fried shallots or onion (optional)

Strip kale leaves from stems and stack. Roll leaves into a tight cigar and thinly slice across the roll (chiffonade). Place sliced kale in a large mixing bowl.

Prepare the kale

Add thinly sliced red cabbage, grated carrot, chopped cilantro, and sliced green onion to the bowl with the kale. Toss to combine so the vegetables are evenly distributed.

In a small bowl, whisk together the plain yogurt, green chutney, tamarind-date chutney, lemon juice, oil, salt, and black pepper until smooth and homogenous. Taste and adjust salt or chutneys — it should be tangy, slightly sweet, and herbaceous.

If the yogurt dressing is too thick, thin with 1–2 tsp water until it reaches a pourable consistency that will coat the kale without puddling.

In a small bowl combine chaat masala, roasted cumin powder, and red chili powder. Mix well.

If using sev or peanuts, measure them out and keep ready for final assembly. If using peanuts and they are raw, roast them in a dry skillet over medium heat for 3–5 minutes until fragrant, then cool and crush lightly.

Heat 1 tsp oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop (about 30–60 seconds). Add broken dry red chili and curry leaves; sauté for 10–20 seconds until fragrant. Remove from heat and let cool for 30 seconds.

Pour the tempered oil (with seeds/leaves) into the dressing or directly over the kale for an extra layer of aroma. Stir gently to combine. This step is optional but recommended for authentic flavor.

Pour about two-thirds of the chutney-yogurt dressing over the kale mixture. Sprinkle half of the spice mix (chaat masala blend) over the salad. Using clean hands or salad tongs, massage and toss the kale and vegetables with the dressing for 1–2 minutes — massaging softens the kale and helps it absorb flavors.

Taste and add more dressing, chutney, lemon juice, or salt as needed. If you prefer a more tart/sweet profile, drizzle additional tamarind chutney (up to 1 tbsp) and/or green chutney (up to 1 tbsp).

Transfer salad to a serving bowl or platter. Sprinkle the remaining spice mix over the top, then add sev (or crushed peanuts) for crunch, pomegranate arils, and toasted sunflower seeds if using.

If you reserved tempering oil, drizzle any remaining over the top. Finish with a light dusting of chaat masala and an extra squeeze of lemon if desired.

Serve immediately to preserve the crunch of sev and kale. The salad can sit at room temperature for up to 30 minutes without losing much texture.

Leftovers: store dressing separately in an airtight container in the refrigerator for up to 3 days. The massaged kale salad (without sev) will keep in the fridge for 1–2 days; add crunchy toppings just before serving.

kale (packed, stems removed, leaves thinly sliced)

red cabbage (thinly sliced)

carrot (grated)

cilantro (finely chopped)

green onion (thinly sliced)

plain yogurt (whole-milk or Greek)

green chutney (cilantro-mint, moderately spicy)

tamarind-date chutney (imli style, sweet-sour)

lemon juice

olive oil or neutral oil

black pepper (freshly ground)

chaat masala

roasted cumin powder

red chili powder (adjust)

sev (crispy chickpea noodle snack) or crushed roasted peanuts

pomegranate arils (optional)

toasted sunflower seeds or roasted peanuts (optional)

oil (vegetable or peanut)

mustard seeds

curry leaves (if available)

dry red chili (broken)

Finely chop the anchovy fillets and mince the garlic. Use the side of a chef's knife to mash them together into a paste on a cutting board if desired — this helps distribute flavor evenly.

Prepare anchovies and garlic

In a medium bowl, combine the mayonnaise and Greek yogurt. Whisk until smooth.

Whisk base

Add the mashed anchovy-garlic paste, Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice, kosher salt, and black pepper to the mayo mixture. Whisk to combine.

Add flavorings

Slowly drizzle the extra-virgin olive oil into the bowl while whisking briskly to create a smooth, slightly thickened dressing. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Emulsify with oil

Cover and refrigerate the dressing for 15–30 minutes to allow flavors to meld, or use immediately.

Chill briefly (optional)

Trim and discard any wilted outer leaves from the romaine. Slice each head lengthwise into 1–2 inch wide pieces or tear into large bite-sized pieces. Rinse thoroughly and spin or pat dry until crisp.

Indo-chinese Noodles