Keema Noodle Bowl with an Egg and a little Mint

IMG_20160531_133027-01I’ve been on the noodle bandwagon for a few weeks now, the point being to understand different types of dough, the effects of kneading, hydration and so on. Today, I had a somewhat frustrating time trying to make really fine noodles – the blasted things kept sticking together because the dough would expand unreasonably on extrusion! So I decided to chuck it all and just use the pasta machine and noodle cutter, with Cherie’s help. She turned out to be distracted, and kept feeding the dough wrong. After a couple of attempts, resigned to a lunch of leftovers, I upped and left. Cherie however, decided to keep at it, and single handedly (if you’ve used a pasta machine, you’ll know it’s a tough job) did the job! A while later, she trooped in triumphantly, displaying a pile of beautifully made noodles, well coated with flour and perfectly done. And so, we proceeded to cook lunch for the two of us, with me doing the minced meat and she, the Ramen style eggs.

Keema Noodle Bowl with an Egg and a little Mint

Ingredients:

  • Noodles, boiled, drained, oiled. *
  • 4 tbsp Keema / minced meat
  • 2 Eggs, boiled Ramen style*
  • 1 small Onion, sliced fine
  • 4 cloves Garlic, sliced fine
  • 1 tbsp Soya sauce, light*
  • 1 tsp Butter
  • 1 tsp Sesame oil*
  • Salt to taste
  • 2 tsp Coriander leaves, chopped fine
  • 2 tsp Mint leaves, chopped fine
  • 5 – 6 Goji berries; blanched*

Method:

  1. Melt the butter in a pan. Add onions and garlic; fry for a bit. Add the keema; fry until the colour has changed. Add the soya and on low heat, keep stirring the keema till it’s done.
  2. Place noodles in bowl; make a small depression in the centre
  3. Place the keema in the depression; place the egg over
  4. Sprinkle the goji berries, mint and coriander all over.
  5. Drizzle with a little sesame oil and some more soya sauce
  6. Slice the egg and serve, perhaps with a slight sprinkle of Japanese vinegar or a few drops of lemon. Remember to mix the lot before eating!

Notes:

  1. We used fresh noodles. You could use whatever you like – fresh or dried. Follow packet instructions to cook. Keep the quantity to what you would cook for two people, for this recipe.
  2. Ramen style or 6 minute eggs are made by first placing two eggs at room temperature into a pot of boiling water for 6 minutes, and then placing in ice cold water for 3 minutes.
  3. I prefer Kikkoman soya sauce for dishes like this, where there are so few flavours.
  4. I prefer using Chinese sesame oil as opposed to the Indian variety, for oriental dishes. The flavour is cleaner and more intense.
  5. Blanching refers to dunking food for a short duration of time in a hot liquid, usually water. The duration ranges from a few seconds to a few minutes.
  6. Remember to place a pinch of salt on to the yolks of both eggs. These tiny little touches will ensure each bite of your meal is awesome.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.