If you’re a fan of bold, spicy flavors and love pasta, then you’re in for a delicious surprise. This Indo Chinese pasta recipe easy combines the comforting texture of Italian pasta with the vibrant, tangy, and spicy flavors of Indo-Chinese cuisine.
It’s a perfect meal for busy weeknights, potlucks, or when you’re simply craving something uniquely flavorful. Whether you’re new to cooking or an adventurous foodie, this step-by-step guide will walk you through everything you need to make this fusion dish shine.
Before we get into the step-by-step method, let’s look at what you need. The best part about this Indo-Chinese pasta recipe is that most of the ingredients are already present in your pantry or fridge.
Indo Chinese Pasta Recipe Easy
Ingredients
Main Ingredients:
- 8 oz (225g) pasta (penne, spaghetti, or fusilli work best)
- 1 tbsp oil (vegetable or sesame)
- 1 tbsp finely chopped garlic
- 1 tsp ginger, grated
- 1 small onion, thinly sliced
- 1 cup bell peppers (red, green, yellow), sliced
- 1 small carrot, julienned
- ½ cup shredded cabbage
- 2 green chilies, slit (optional)
Sauces:
- 2 tbsp soy sauce
- 1 tbsp red chili sauce (adjust to taste)
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- ½ tsp black pepper
- Salt to taste
Optional Toppings:
- Spring onions, chopped
- Sesame seeds
- Crushed peanuts or fried garlic for crunch
What is Indo-Chinese Pasta?
Indo-Chinese cuisine is a flavorful marriage of Indian spices and Chinese techniques. It was born out of the Hakka Chinese community in Kolkata, India, and has since become a staple across the country. Now, imagine mixing that with pasta — it’s the best of both worlds! This Indo Chinese pasta recipe easy and includes vibrant veggies, garlic, soy sauce, chili sauce, and your favorite noodles, all tossed together to create a dish that satisfies every craving.
Unlike traditional pasta recipes that focus on tomato-based sauces or creamy Alfredo, this recipe delivers bold umami flavors, a touch of sweetness, and spicy heat. It’s quick to make, versatile, and beginner-friendly.
Step-by-Step Cooking Instructions: Chinese Pasta
Now that your ingredients are ready, let’s dive into the actual cooking process. This Indo Chinese pasta recipe easy to make in just 30 minutes from start to finish.
Step 1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente (usually 8–10 minutes). Drain and set aside. You can drizzle a little oil to prevent sticking.
Step 2. Prepare the Stir-Fry Base
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chopped garlic and grated ginger. Stir-fry for 30 seconds until aromatic.
Step 3. Toss in the Veggies
- Add onions, bell peppers, carrots, and cabbage. Stir-fry for 3–4 minutes until slightly tender but still crisp. We want the veggies to retain a slight crunch for texture.
Step 4. Add the Sauces
- Pour in soy sauce, chili sauce, ketchup, vinegar, salt, and black pepper. Stir everything together and cook for another 2 minutes.
Step 5. Combine with Pasta
- Add the cooked pasta to the wok. Gently toss everything together so the sauce evenly coats every noodle. Cook for 2 more minutes.
Step 6. Garnish and Serve
- Turn off the heat. Top with spring onions, sesame seeds, or fried garlic. Serve hot with a side of chili vinegar or extra soy sauce.
Tips for the Best Indo Chinese Pasta
- Al dente pasta: Don’t overcook the pasta; it should be slightly chewy.
- High-heat stir-fry: Cooking vegetables over high heat keeps them crisp.
- Sauce consistency: If the dish seems dry, add a little water or pasta cooking liquid.
- Customize: Add scrambled eggs, mushrooms, or cheese for extra protein.
Serving Suggestions
This fusion dish is delicious on its own, but you can take it up a notch by serving it with:
- A side of manchow soup or hot and sour soup
- Chili garlic naan or scallion pancakes
- A refreshing cucumber salad with lemon and salt
- Cold lemon iced tea or mango lassi for a drink pairing
Pro tip: Serve it in bowls instead of plates to keep the warmth in longer.
Storage and Reheating Instructions
- Refrigeration: Let the pasta cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Not recommended, as pasta tends to lose its texture after thawing.
- Reheating: Sprinkle some water over the pasta and microwave in 30-second bursts, stirring in between. Or reheat in a pan with a splash of water or oil for freshness.
Conclusion
This Indo-Chinese pasta recipe is a must-try for anyone who loves experimenting with flavor. It brings together the best elements of Indo-Chinese cuisine, spice, texture, and boldness with the universal comfort of pasta. Perfect for family dinners, potlucks, or cozy evenings in, this recipe is quick to prepare and endlessly customizable.
Whether you’re new to fusion cooking or already a fan, this dish is sure to become a regular in your recipe rotation. Happy cooking!
Nutrition
Total Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 800mg | Total Carbohydrate: 42g | Dietary Fiber: 4g | Total Sugars: 5g | Protein: 8g | Vitamin A: 4052IU | Vitamin C: 58mg | Calcium: 42mg | Iron: 1mg | Potassium: 360mg
FAQ
Can I use spaghetti instead of penne or fusilli?
Yes, you can use spaghetti! Just cook it al dente so it holds up well when mixed with the sauce and veggies.
What can I use instead of chili sauce?
You can use a mix of hot sauce and ketchup or even Sriracha for a similar spicy-sweet effect.
What is Chinese pasta called?
The Chinese word mein means noodles, so both chow mein and lo mein are noodle dishes. Chow mein means “fried noodles” in English, and lo mein means “stirred or tossed noodles.” Chefs soften chow mein noodles in hot water before adding them to a wok with oil and other ingredients.
How to make plain Chinese noodles?
- Add the noodles to 4 cups of salted boiling water.
- Drain and pat dry.
- Heat the oil in a wok or frypan until it begins to smoke.
- Add the ginger and onion and stir for 30 seconds.
- Add the noodles and sauté over medium heat for 5 minutes.
- Add the sauce and stir until fully incorporated.
- Serve hot or cold.
What is the main ingredient in Indomie?
The major ingredients of Indomie noodles are wheat flour, vegetable oil, iodised salt, sodium polyphosphate, sodium carbonate, potassium carbonate, guar gum, and tartrazine while the major Ingredients of seasoning powder are iodised salt, mono sodium glutamate (MSG, E-621), hydrolysed vegetable protein, soya powder, garlic powder.