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Ingredients: (Serves 2)
A handful of flat rice noodles,
10-12 chicken strips,
2 tbsp finely chopped garlic,
2 spring onions; thinly sliced,
1/2 cup long shreds of cabbage,
1/2 yellow and 1/2 red pepper; shredded,
1/4 cup sprouts,
1 tsp red chillies; thinly sliced,
1 tbsp lime juice,
1 tbsp tamarind paste,
1 tbsp sugar,
1/4 cup peanuts,
1 tbsp fish sauce,
Salt to taste,
2 tbsp olive oil,
Water.

Method:
Boil water and set it aside for few minutes. Then add the noodles to it and let them cook in this water. These noodles should not be overcooked.

Heat a pan, add olive oil, add garlic, saute till  it turns pink. Then add chicken strips, cabbage, spring onions, peppers, sprouts, salt and stir well.

Cover and cook for few minutes till the chicken is cooked. Add chillies and mix. Now add a beaten egg to the pan, keep mixing till it is cooked. Add the noodles, lime juice, tamarind paste, sugar, peanuts, fish sauce and stir fry the noodles. Transfer to a serving dish and serve with chilli sauce.

This recipe is my innovation. I keep thinking about recipes that are delicious but healthy as well. This recipe could be categorized as specially for kids, since usually they do not want to eat green leafy vegetables. So for all those troubled moms here is a creative recipe. 

Ingredients:
For the manchurian balls-
1 cup spinach leaves; chopped,
1/2 cup cabbage; finely shredded,
Salt and pepper to taste,
1/2 tsp finely chopped green chillies (if you like),
1 tsp soy sauce,
Cornflour as required for binding,
Oil for frying.

For the sauce-
1/2 cup chopped greens of scallions (spring onions),
2 scallions; finely chopped,
1 green chilli; deseeded and slit lenghtwise,
1 tbsp cornflour,
1 1/2 tbsp dark soy sauce,
1 tsp chilli sauce,
Salt and pepper to taste,
Olive oil,
Water.

Method:
Mix together all the ingredients for the manchurian balls and knead well. Make small round balls. Heat oil in a wok for deep frying, lower the flame to low-medium and then drop these balls into the oil in batches. Fry till they turn reddish-golden in color, drain and set aside.
To prepare the sauce-
Heat olive oil in a skillet, add scallions and fry for a minute. Then add the greens, chilli and again saute for 2 minutes. Now add soy sauce, chilli sauce, salt, pepper, water (enough to form a thin gravy) and let it boil. Meanwhile mix cornflour in 1/2 cup water to form a paste and pour into the gravy. Keep stirring. Soon the gravy would start thickening, then drop the manchurian balls into it, cover and put off the flame. Serve with boiled noodles or steamed rice.

Ingredients:
For the dressing-
1-2 star anise,
1/2 cup dark soy sauce,
2 tsp sesame oil,
A pinch of sugar,
4-5 garlic cloves,
1/2 cup rice Wine Vinegar
3 tsp palm oil. (optional)

For the salad-
100gms ramen noodles; boiled with little salt,
10 Iceberg Lettuce; torn into slighlty bigger pieces,
2 sprigs of scallions (spring onions); chopped,
1/2 of each red and yellow bell peppers; diced into cubes,
1/2 head of a small cabbage,
Sprouts as per choice,
1 Cucumber; deseeded and diced,
2-3 leaves of Pakchoy (Bok Choi or Pak Choi); chopped,
Salt and Pepper to taste.

Method:
In a saucepan add soy sauce, sesame oil, star anise and put on flame. Then add a pinch of sugar, garlic cloves and mix and keep it on low flame till it thickens. Remove from flame and drain, then add vinegar and palm oil mix and cool this in the refrigerator before using.
Mix all the veggies and noodles in a salad bowl, sprinkle some salt and pepper. Add the above dressing and toss lightly.

Ingredients:
1/2 kilo meat mince (mutton or chicken kheema),
2 cups noodles; boiled,
2 onions; finely chopped,
1 tsp ginger-garlic paste,
2 tbsp tomato sauce,
1 tbsp soy sauce,
1 egg; beaten,
2 slices of bread; broken into pieces,
1/2 tsp red chilli powder,
2 tbsp maida (refined wheat flour),
Salt and pepper to taste,
1 tbsp vinegar,
Oil for frying.

Method:
Wash and drain mince, add maida, ginger-garlic paste, bread pieces, salt and egg and grind together in a grinder to mix together and become thick. Make small balls and then fry them in oil on low-medium flame till mince is cooked.
Heat some oil in a pan and add onion and fry for some time. To this add tomato sauce, soy sauce, salt, pepper and mix. Add noodles, mix and fry for a minute. Add vinegar and remove from flame. While serving place meat balls on the noodles and serve.

TIP:
To prepare a low cal recipe, steam the meat balls and roast hem in little oil instead of deep frying.

Ingredients:
2 cups boiled vegetable noodles,(flat or round),
3 dried red chilies,   
1 small bunch spring onions,
1 small onion,
2 small capsicums thinly sliced
1 carrot, cut into long shreds,
1 small cabbage, shredded,
2 tsp garlic finely chopped
2 tbsp vinegar,
1 tsp red chilli powder,
2 tsp black pepper,(or as per taste),
6 tsp soy sauce,
6 tsp chilli sauce,
3 tsp worcestershire sauce,
2 tsp cornflour,
Sugar to taste,
Salt to taste,
Oil for frying.

Method:

Chop the spring onions into 1/4″ pieces slanting. Pound red chilies and garlic coarsely.
Heat 1 tbsp oil in a wok, add chili and garlic and fry for a minute. Add the capsicum and fry till tender.
Add the spring onion and fry again for 2-3 minutes. Also add noodles and salt and mix well.
Now add tandoori color and vinegar to taste. Heat very well in oven or microwave before serving.
Serve with Schezwan sauce or Manchurian in gravy.

Mix chilly sauce, soya sauce, vinegar, salt, black pepper, sugar and worcestershire sauce in a bowl. Mix corn-flour with water and make a paste. Keep aside.
Heat oil in a wok(kadhai). Put dry red chillies(whole),1 tsp chopped garlic and red chilli powder. Put boiled noodles. Mix well and keep aside.
Heat some oil in a wok and add remaining garlic. Cook it for 1/2 a minute. Add onion and spring onions and fry it for a minute. Put carrot and capsicum and fry it for 2 minutes. Add cabbage and fry it for 2 minutes. Add black pepper and salt. Add the prepared sauce. Cook it for 1/2 a minute. Add some water if required. Put the corn flour paste while stirring it. When it becomes dry remove from flame.
For serving spread fried noodles in a plate. Put hot vegetable on fried noodles. Serve hot.

TIPS:
1. You can mix the noodles with the vegetables in sauce before serving.
2. For beginners and bachelors, mix chopped vegetables for Chinese preparations are easily available at all leading stores, so feel free to use those vegetables and save your cutting time