I am not 100% sure where this recipe comes from but it is something we made often as teenagers in an era before ubiquitous internet, streaming platforms, and international travels. Now I know that there are Korean, Thai, Vietnamese, Japanese and so many other rice noodle salads that are as authentic as they can be that this one can only be broadly classified as Indian Chinese. Indian Chinese cuisine is a fusion of spices and ingredients that borrows from both cultures. There are a few pockets around India, especially in large cities like Mumbai, Delhi, and Kolkata, that are home to Indians of Chinese origin. Their numbers however are dwindling fast due to political, economic, and social reasons but Indian Chinese is one of the most popular cuisines in India and there is a range of these sweet, tangy, spicy products like sauces and masalas that can be bought in stores to create the popular Indian Chinese dishes at home.

You can use any kind of noodles that you have in your pantry, rice, whole wheat, buckwheat, or flour (maida). Just cook them according to the directions on the package and mix with stir fried veggies and add the sauces. There is no mystery to this snack that can be served hot, warm, or cold. I personally prefer a hot bowl of noodles, generously topped with crushed peanuts and red chili flakes or chili oil.

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Step by Step

1. Cook the noodles as per the directions on the package. I have used rice noodles here.
2. Bring 4 cups water to a boil and add 8 oz (or one handful noodles per person, estimated).
3. Cook the noodles for 7-8 minutes in boiling water, drain in a colander and immediately separate with your hands or a fork, set aside.

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4. Chop the veggies as follows. You can add any veggies of choice including broccoli, corn, bell peppers, mushrooms, etc.:
   • Thinly slice 1/2 cup onions
   • Grate or julienne 2 tsp fresh ginger
   • Mince 1 tsp garlic
   • Peel and slice 1/2 cup carrots
   • 1/2 cup cabbage, roughly chopped
   • 1/2 cup cucumber, chopped into chunks
5. Heat 1 tbsp oil in a kadhai or pan
6. Add the garlic and ginger, saute for 10-15 seconds
7. Add the onions, saute till transparent
8. Add carrots, cabbage and cucmber
9. Give everything a good stir, turn the heat low, cover and allow to cook for 3-4 minutes, stirring occasionally
10. Add the prepared noodles
11. Add the sauces as below. You can use any brand that you may have, such as sriracha, Vietnamese red chili sauce, chili garlic sauce, etc. I like to use a combination of one red and one green sauce:
    • 1 tbsp dark or light soy sauce
    • 1 tbsp green chili sauce
    • 1 tbsp red chili sauce

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12. Stir gently till the sauces have coated all the noodles and veggies
13. Check for taste and add salt if needed. Usually I do not add salt as the soy sauce does the job
14. Garnish with crushed peanuts, dash of lime juice, and black sesame seeds
15. Serve hot, warm or cold
16. This salad can be made a day or two ahead of time and refrigerated till ready to serve