ossam 😍🤗

All good .Apart from the green chilli which doesn't be used in this recipe

Gravy noodles>>>

Gravy Noodles - My go to dish when its raining and I am craving for something chinese and soupy and easy too! 😌 Typically the gravy is white has a lighter colour but my childhood favourite place used more sauce to give it a darker colour. Also, adjust the consistency of the gravy as per your preference! 🙃 The Hakka Noodles and Chowmein cooking sauce from MasterChow was amazing. The Chilli Oil tops the list! 🫠 When you order from their website, use the code- BONG40 -for a 40% off on orders above ₹999 ❤️ Preparation of Chicken Stock: - 200gms chicken bones/ pieces with bones - 2 inch ginger - 10 cloves of garlic - 1L water - 1 onion - Diced - Handful of coriander leaves with the stalk - 1 tbsp oil - 1 star Anise and 1 bay leaf Saute the chicken 1 tbsp oil. Add rest of the ingredients and bring it to a boil. Cover and simmer for 40 minutes. Strain and your chicken broth is ready. (optional - To add salt) Ingredients: - 100gms Masterchow's Hakka Noodles - 3 tbsp cooking oil - 2 tsp salt - 1 tsp pepper - 1 tsp ( for light gravy) / 1 tbsp ( for darker gravy) of Masterchow's Chowmein cooking sauce - 1 Small carrot cut into semi-circles - 1 Onion - Diced - 1/2 cup capsicum - Diced - 1 Bok Choy - Remove base and cut in half ( Spinach leaves can be used as alternative) - 1 inch ginger - chopped - 10 cloves of garlic - chopped - 2 green chillis - chopped - 2 tbsp ( for a soupy gravy) / 3.5 tbsp ( for a thick gravy ) cornstarch - 100 gms chicken - Cut as thick Juliennes Preparation: - Bring water to a boil. Season with 1 tbsp salt and 1 tbsp cooking oil. Cook the hakka noodles as per packet instructions - Season chicken with salt and pepper Cooking: - Heat Oil - Add chopped ginger, garlic and green chillis then fry till it becomes golden - Toss onions and saute for 10 seconds - Add carrot and cook for 30 seconds - Toss in bok Choy/ spinach and let the leaves shrink - Add diced capsicum and fry for 20 seconds - Add chicken to one side of the kadhai - Once it starts to turn white mix with the veggies - Add chowmein cooking sauce and cook for 1 minute - Add 1.5cups chicken broth and 1/2 cup water - Season with salt and pepper - Being to a boil and simmer for 5 minutes - Add the cornstarch slurry and simmer for 1 minute Top the chowmein with the gravy and garnish with spring onions! Enjoy

The end result was looking more like thukpa rather than gravy noodles.