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Indian Chinese Noodle

Updated: Jul 28, 2021

This noodle dish takes me right back to my mom's kitchen.

My mom was such an adventurous cook and now in retrospect, I wonder WHERE she got the recipes from.

There was no internet. I did not see too many cookbooks.


Perhaps, the recipes were hidden in the pages of the ripped magazines that she used to "borrow" from the


  • 1 8oz packet Pancit Canton

  • 1 cup cauliflower florets (cut into small bites sized pieces)

  • ½ cup shredded carrots

  • ½ cup onion, squared

  • 1 egg

  • 1 tablespoon Soy Sauce/to taste

  • 1 teaspoon Rice Vinegar

  • 1 tablespoon chopped fresh garlic

  • Sriracha (optional)

  • Cooking oil


1. Heat wok. Beat an egg and scramble the egg in the wok. Remove onto a plate.

2. Add 2 tablespoon oil in a wok heat on medium high.

3. Saute the cauliflower flowers, till the edges brown. Take them out and place onto the same plate.

4. Add the carrots and saute. Remove.

5. Finally saute the onion. Remove.

6. Cook the noodles according to package directions. (Generally, it involes boiling water and cooking approximately for 4-5 minutes).

7. Drain and rinse with cold water to avoid overcooking.

8. Add 1 tablespoon of oil in the wok and heat on high for a minute. Lower heat to medium. 9. Add garlic and saute.

10. Add one tablespoon of soy sauce, one teaspoon of rice vinegar and Sriracha to taste (optional).


11. Add the noodle and toss till it’s covered with the ginger soy sauce mix (I like to use two forks, it feels like I'm using my fingers)

12. Throw in all the sauteed vegetables and the egg. Taste.

13. Adjust seasoning. Enjoy with Garlic broccoli!

Please email me at if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


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