Soy Sauce Noodles Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food

Method :
Heat 2 tablespoons olive oil and add the garlic. Sauté garlic before adding the vegetables, season the vegetables with salt and pepper. Set aside. Drizzle the remaining 2 tablespoons of olive oil in the pan and add the tofu once the oil is heated. Season the tofu with salt and pepper and cook until it is golden brown. Add the cooked spaghetti, vegetables and tofu to a bowl and mix everything together. Whisk together the soya sauce, tahini and red chilli flakes before pouring the mixture over the noodle mixture. Divide the noodles into bowls and top them with a sprinkle of red chili flakes and a squeeze of lemon.

Method :
In a bowl, sieve together flour, baking powder, baking soda, salt and keep aside. Mix oil, sugar, yogurt, water, rosewater, cardamom powder, vanilla essence, pistachio and whisk to form a smooth batter. Using a spatula, fold dry ingredients to the whisked batter. Pour the batter into a greased and lined pan and bake at 180 degrees c for 20 minutes. Cool cake once done on a cooling rack. To make the icing, beat icing sugar with 2 tbsp of milk, rosewater and whisk. Divide the icing in two bowls. Add cocoa powder to one bowl and whisk. Now drizzle both the layers on the cake to form a marble look. Sprinkle with chopped pistachios and dry rose petals.

Method :
Marinate the chicken breast with salt and pepper. Heat butter, add marinated chicken pieces and roast till golden. Remove the chicken from the pan and keep it aside. Into the same pan, add more oil and chopped garlic and saute. Add in chopped onion and sauté, add chopped spinach leaves and cook until the leaves starts to wilt. Add cheese spread, garlic crushed, mayonnaise, milk, parmesan cheese, oregano, red chilli flakes, pepper and salt. Simmer the sauce add the pan roasted chicken to the sauce. Let boil once. Serve with rice.