The fusion of Indian and Chinese cuisines has given birth to a unique culinary tradition that is both flavorful and exciting. Indo-Chinese food is a perfect blend of spices, sauces, and cooking techniques from both cultures, resulting in dishes that are not only delicious but also visually appealing. From popular street foods to innovative twists on traditional recipes, Indo-Chinese cuisine offers a wide range of options for those who crave something new and adventurous.
In this article, we’ll take you on a culinary journey through 20 mouth-watering Indo-Chinese recipes that will ignite your taste buds and leave you craving for more. From classic dishes like Hakka noodles with spicy Schezwan sauce to innovative creations like Schezwan dosa stuffed with spicy filling, these recipes are sure to tantalize your senses and inspire you to try something new in the kitchen.
Stay tuned for a culinary adventure that will take you from the streets of India to the heart of China, and back again!
Hakka Noodles with Spicy Schezwan Sauce
Experience the bold flavors of China’s Hakka region with this simple and spicy noodle dish.
Ingredients:
– 200g Hakka noodles
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Szechwan pepper paste (or substitute with Szechwan sauce)
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook Hakka noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add chopped onion, minced garlic, and grated ginger. Stir-fry until fragrant, about 30 seconds.
4. Add Szechwan pepper paste (or substitute with Szechwan sauce), soy sauce, chicken broth, and sesame oil. Stir to combine.
5. Add cooked noodles to the wok or skillet. Toss to coat with the spicy sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Gobi Manchurian Crispy Fried Cauliflower
Discover the flavorful fusion of Indian and Chinese cuisine with this crispy fried cauliflower recipe, perfect for a quick snack or appetizer.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup all-purpose flour
– 1 teaspoon cornstarch
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together flour, cornstarch, paprika, and cayenne pepper (if using).
2. Dredge cauliflower florets in the flour mixture, shaking off excess.
3. Dip floured cauliflower in beaten eggs, then coat with panko breadcrumbs.
4. Heat 1/4 cup vegetable oil in a pan over medium-high heat. Fry cauliflower for 3-4 minutes on each side or until crispy and golden.
5. Drain fried cauliflower on paper towels and set aside.
6. In the same pan, add minced garlic and cook for 30 seconds.
7. Add soy sauce, vinegar, salt, and pepper to the pan and stir to combine.
8. Toss fried cauliflower in the sauce and serve hot.
Cooking Time: 15-20 minutes
Chilli Paneer Stir-Fry with Bell Peppers
A flavorful and spicy stir-fry that combines the creamy texture of paneer with the crunch of bell peppers.
Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 2 large bell peppers (any color), sliced
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon red chili flakes
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and cook until softened, about 2 minutes.
3. Add the garlic and ginger; cook for 30 seconds.
4. Add the bell peppers and cook until tender, about 3-4 minutes.
5. Add the paneer and red chili flakes; stir-fry for 1-2 minutes or until the cheese is lightly browned.
6. Season with salt to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Schezwan Fried Rice with Mixed Vegetables
This flavorful dish combines the simplicity of fried rice with the boldness of Schezwan sauce, mixed with an assortment of colorful vegetables. Perfect for a quick and satisfying meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons Schezwan sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Add mixed vegetables and stir-fry for 2-3 minutes.
4. Add cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir in Schezwan sauce and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Veg Spring Rolls Indo-Chinese Style
A twist on the classic Chinese spring roll recipe, this Veg Spring Roll Indo-Chinese style adds a blend of Indian spices and flavors to create a unique fusion dish.
Ingredients:
– 1 package of spring roll wrappers (usually found in Asian grocery stores)
– 1 cup mixed vegetables (carrots, cabbage, bean sprouts, etc.)
– 1/2 cup cooked and mashed tofu
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional, or substitute with hoisin sauce)
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon coriander powder
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together the mixed vegetables, mashed tofu, soy sauce, oyster sauce (if using), grated ginger, cumin, coriander powder, and salt.
2. Lay a spring roll wrapper flat on a clean surface. Place about 1 tablespoon of the vegetable mixture in the center of the wrapper.
3. Brush the edges of the wrapper with water.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Heat about 1-2 inches of vegetable oil in a deep frying pan or wok over medium-high heat.
6. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
7. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes total.
Chicken Lollipop with Garlic Sauce
Transform ordinary chicken into an extraordinary treat by marinating it in a mix of aromatic spices and then grilling it to perfection. Serve with a side of creamy garlic sauce for an added depth of flavor.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– Vegetable oil, for grilling
– Garlic Sauce (see below)
Garlic Sauce:
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1/4 teaspoon salt
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to 2 hours.
2. Preheat grill to medium-high heat. Remove the chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
3. Meanwhile, prepare garlic sauce by sautéing minced garlic in butter until fragrant. Add heavy cream and salt; stir until smooth.
4. Serve grilled chicken with garlic sauce spooned over the top.
Cooking Time: 20-25 minutes
Vegetable Manchow Soup Spicy and Tangy
Vegetable Manchow Soup Spicy and Tangy
A flavorful and aromatic soup that combines the spicy kick of Szechuan peppercorns with the tanginess of soy sauce, this Vegetable Manchow Soup is a perfect blend of textures and tastes. With a medley of colorful vegetables and savory broth, it’s sure to satisfy your cravings.
Ingredients:
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, cabbage, bean sprouts, etc.)
– 1 teaspoon grated ginger
– 1/2 teaspoon Szechuan peppercorns, toasted and ground
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed vegetables, ginger, and Szechuan peppercorns; stir-fry for 2 minutes.
4. Pour in vegetable broth and soy sauce; bring to a boil.
5. Reduce heat and simmer for 10-12 minutes or until vegetables are tender.
6. Mix cornstarch with water to thicken soup as desired.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
American Chopsuey with Crispy Noodles
A classic Chinese-American dish that’s easy to make and packed with flavor, American Chopsuey is a staple for any occasion. This recipe combines tender beef strips, crunchy vegetables, and crispy noodles for a satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups mixed vegetables (bell peppers, carrots, snow peas, onions)
– 2 cups crispy noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook the beef strips according to package instructions or grill until browned.
2. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
3. Add the mixed vegetables and cook until tender, about 5 minutes.
4. Add the cooked beef strips, garlic, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes.
5. Cook the crispy noodles according to package instructions. Drain and set aside.
6. Combine the beef mixture with the crispy noodles. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Garlic Chili Potatoes with Spring Onions
A flavorful twist on classic roasted potatoes, this recipe combines the natural sweetness of spring onions with the spicy kick of garlic and chili flakes. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– 4 spring onions, thinly sliced
– Optional: grated cheddar cheese or crumbled feta for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, chili flakes, salt, and pepper until well coated.
3. Spread potato mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes or until potatoes are tender and golden brown.
5. While potatoes are roasting, sauté spring onions in a little olive oil until softened and fragrant.
6. Remove potatoes from the oven and top with sautéed spring onions.
7. Serve hot, topped with grated cheese or crumbled feta if desired.
Cooking Time: 25-30 minutes
Schezwan Dosa Stuffed with Spicy Filling
A fusion of Indian flavors and Szechuan heat, this dosa is a unique twist on the traditional South Indian dish. The crispy rice and lentil crepe is stuffed with a spicy filling that will leave you craving for more.
Ingredients:
– 2 cups dosa batter
– 1/4 cup chopped cabbage
– 1/4 cup chopped carrots
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons Szechuan pepper paste
– 1 tablespoon soy sauce
– 1 tablespoon chili flakes
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladle of dosa batter and spread evenly to form a thin crepe.
3. Stuff the center with chopped cabbage, carrots, scallions, Szechuan pepper paste, soy sauce, chili flakes, and salt.
4. Fold the dosa into a triangle or fold it in half to enclose the filling.
5. Cook for 2-3 minutes or until the dosa is crispy and golden brown.
6. Serve hot with your favorite chutney or raita.
Cooking Time: 15-20 minutes
Indo-Chinese Egg Fried Rice with Greens
A fusion twist on the classic Chinese egg fried rice, this recipe adds a dash of Indian spices and a nutritious boost from added greens. This flavorful dish is perfect for a quick weeknight dinner or as a satisfying lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed greens (such as spinach, kale, and collard greens)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed greens; stir-fry until wilted.
4. Push greens to one side of the pan. Crack eggs into the other side; scramble until cooked through.
5. Mix eggs with greens.
6. Add cooked rice, soy sauce, cumin, salt, and pepper; stir-fry until combined.
7. Taste and adjust seasoning as needed.
8. Transfer to a serving platter; garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Chilli Mushroom Stir-Fry with Onions
This recipe is a flavorful and easy-to-make dish that combines the sweetness of onions, the earthiness of mushrooms, and the spiciness of chilli peppers. Perfect for a quick weeknight dinner or as a side dish for your favorite meal.
Ingredients:
– 1 large onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1-2 dried red chillis, crushed or 1-2 tsp chilli flakes
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add crushed chillis/garlic and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Pepper Garlic Prawns Indo-Chinese Style
A flavorful twist on traditional prawn dishes, this recipe combines the bold flavors of India and China to create a mouth-watering experience.
Ingredients:
– 250g large prawns, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon black peppercorns, coarsely ground
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt to taste
– Chopped cilantro or scallions for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 2 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the prawns and stir to combine with the onion mixture.
5. Cook for 2-3 minutes, or until the prawns are pink and cooked through.
6. Stir in the soy sauce, oyster sauce (if using), and black pepper.
7. Season with salt to taste.
8. Garnish with chopped cilantro or scallions and serve immediately.
Cooking Time: 10-12 minutes
Veg Hakka Momos with Spicy Dip
A flavorful twist on the traditional Tibetan dish, these veggie-filled momos are served with a spicy dip that adds an extra layer of excitement.
Ingredients:
For the momos:
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 egg, beaten
For the spicy dip:
– 1/2 cup plain yogurt
– 1/4 cup chopped cilantro
– 1-2 green chilies (depending on desired spiciness)
– Salt, to taste
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine mixed vegetables, flour, salt, and baking powder.
3. Add vegetable oil and beaten egg; mix until a dough forms.
4. Divide dough into small balls; shape into momos.
5. Place momos on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until lightly browned.
7. Meanwhile, combine yogurt, cilantro, green chilies, and salt in a bowl.
8. Serve baked momos with spicy dip and lemon wedges.
Cooking Time: 20-25 minutes
Paneer Tikka Masala with a Chinese Twist
This innovative recipe combines the rich flavors of Indian paneer tikka masala with the savory essence of Chinese cuisine. Crispy, tender paneer cubes are smothered in a spicy sauce infused with soy sauce and ginger, creating a mouthwatering fusion dish that will leave you craving more.
Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 1/4 cup plain yogurt
– 2 tbsp soy sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a bowl, mix together yogurt, soy sauce, garlic, ginger, cumin, smoked paprika, and cayenne pepper (if using).
2. Add the paneer cubes to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 400°F (200°C). Remove the paneer from the marinade and bake for 15-20 minutes, or until golden brown.
4. In a pan, heat oil over medium-high heat. Add the cooked paneer cubes and stir-fry for 2-3 minutes.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Sweet Corn Soup with a Spicy Kick
Sweet Corn Soup with a Spicy Kick
A creamy and flavorful soup that combines the sweetness of corn with a bold kick from jalapeños.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups sweet corn kernels (fresh or frozen)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon paprika
- Salt and pepper, to taste
- Cilantro leaves, for garnish (optional)
Instructions:
- In a large pot, sauté the onion and garlic in a little oil until softened.
- Add the corn kernels, chicken broth, heavy cream, jalapeño pepper, paprika, salt, and pepper. Bring to a simmer.
- Reduce heat and let cook for 15-20 minutes or until the soup has thickened slightly.
- Stir in any remaining cream. Taste and adjust seasoning as needed.
- Serve hot, garnished with cilantro leaves if desired.
Cooking Time:
15-20 minutes
Chicken 65 with Indo-Chinese Flavors
Get ready to spice up your mealtime with this mouthwatering Chicken 65 recipe, blending the bold flavors of India and China. This popular street food dish from North India is a twist on the classic Chinese dish, Kung Pao Chicken.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tsp grated ginger
– 1/4 tsp cayenne pepper (optional)
– 1/4 cup soy sauce
– 1/4 cup tomato ketchup
– 1 tbsp chili garlic paste (optional)
– Salt and black pepper, to taste
– Chopped cilantro or scallions, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add minced garlic, chopped onion, grated ginger, and cayenne pepper (if using). Cook for 1 minute.
4. Add soy sauce, tomato ketchup, and chili garlic paste (if using) to the pan. Stir well.
5. Return chicken to the pan and toss to coat with the Indo-Chinese sauce. Season with salt and black pepper.
6. Simmer for 5-7 minutes or until the sauce has thickened slightly and the chicken is cooked through.
7. Garnish with chopped cilantro or scallions, and serve hot.
Cooking Time: 15-20 minutes
Baby Corn Pepper Fry with Soy Glaze
Experience the sweet and savory flavors of Asia with this simple and delicious recipe. Pan-fry tender baby corn peppers with a sweet soy glaze for a perfect snack or side dish.
Ingredients:
– 1 cup baby corn peppers, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the baby corn peppers and cook for 2-3 minutes, stirring occasionally.
4. In a small bowl, whisk together soy sauce, honey, and sesame oil.
5. Pour the glaze over the baby corn peppers and stir to combine.
6. Cook for an additional 1-2 minutes, or until the glaze is caramelized and sticky.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Fried Rice Balls with Schezwan Chutney
Elevate your snack game with these crispy fried rice balls served with a tangy and spicy Szechwan chutney. This addictive combination is perfect for a quick pick-me-up or as a side dish for your favorite Asian-inspired meals.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/4 cup cornstarch
– 1/4 cup chopped scallions
– 1 tablespoon vegetable oil
– Szechwan chutney (recipe below)
Szechwan Chutney:
– 1/2 cup chili flakes
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. In a large bowl, combine cooked rice, cornstarch, and scallions. Mix well.
2. Divide the mixture into small portions and shape into balls.
3. Heat oil in a deep frying pan over medium-high heat. Fry the rice balls until golden brown, about 5-6 minutes per batch.
4. Drain on paper towels and serve with Szechwan chutney.
Cooking Time: Approximately 15-20 minutes for frying the rice balls.
Spicy Tofu Stir-Fry with Bok Choy
A flavorful and spicy stir-fry recipe that combines the protein-packed goodness of tofu with the tender crunch of bok choy. This quick and easy dish is perfect for a weeknight dinner or a busy day when you need a nutritious meal in no time.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup bok choy, cleaned and chopped
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side.
3. Remove tofu from the pan and set aside.
4. In the same pan, add garlic, bok choy, soy sauce, sriracha sauce, and ginger. Stir-fry for 2-3 minutes or until bok choy is tender.
5. Add cooked tofu back into the pan and stir-fry for another minute to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Indo-Chinese recipes! From classic dishes like Hakka Noodles and Gobi Manchurian, to creative twists like Schezwan Fried Rice and Chilli Paneer Stir-Fry, there’s something for everyone. Indulge in crispy Veg Spring Rolls, savory Chicken Lollipop with Garlic Sauce, or spicy Vegetable Manchow Soup. Don’t miss the Indo-Chinese fusion of American Chopsuey with Crispy Noodles or the sweet and tangy Sweet Corn Soup. Whether you’re a spice lover or just looking for new flavors, this collection has got you covered!
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