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Pushpesh Pant
brings us the delightful one-dish meal nirali noodle IT was almost 25 years ago when the nation, not Munuwa, was struck with the noodle mania. Maggi`A0worked its magic more powerfully than any of the famous Chinese travellers of yore and overwhelmed the Indian palate. The noodles could actually be bought for two rupees per packet, including the tastemaker sachet, and cooked ready to eat in (as promised) two minutes.
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If
one was so inclined the chow could be supplemented with chopped
vegetables — carrots, capsicum, tomatoes, onions, green chillies. It
was a lifesaver for hassled mothers who, till then, had to cajole
children to eat something substantial on return from school. Adults
too loved the offering as a comfort food snacky and tasty. Novelty
soon wore out and inflation propelled the noodles beyond the reach of
most middle class families. (Mom had to budget for at least one packet
per child). Flattering imitators were many — standards were not
always maintained — different flavours appeared only to confuse the
consumer and it was not long before the poor little wormlike ‘delicacy’
fell from grace. There were health concerns voiced too. Artificial
flavours, colours and additives of all sort and maida coupled
with hydrogenated oils rang alarm bells. Lurking suspicion raised its
head — were we falling prey to junk food in another avatar?
Slowly most patrons returned to chow mien bought from reliable
outlets. Noodles appeared home-made (claimed to be fresh) and were
stir-fried before your eyes how could these not be healthy? No one
seemed worried about additives and artificial colours et al in the
sauces that were generously poured over the noodles paired with
cabbage shreds and rare bits of carrots. A fried egg on top
complemented the poor man’s American chop suey. Since those early
days, we have all come a long way. Egg noodles, glass noodles, shoba
noodles, hakka noodles can all be ordered in even small town eateries.
Delhi, we believe, was converted into a noodle-eating creed by the
Tibetan Dhabas at Majnu ka Tila/Buddh Vihar where generations of Delhi
University scholars acquired the taste. We, on our part, still prefer
Baba Ling’s (Nanking) Singapore pan-fried noodles enriched with
prawns, pork and chicken to anything else but must confess that desi
recipes, at times, make us stray from the path of virtue. An
adaptation of shoba noodles in soup is what we wish to share with our
readers this time. It is a delightful one-dish meal strongly
reminiscent of another Chindish delicacy chicken or vegetable
manchurian. It is actually a three in one treat — the noodles are
soaked in flavourful soup and can been enjoyed first then the pakora
— oops tempura — can be tackled. Perfect for monsoons.