Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.

Ingredients

* 1/4 cup sliced or slivered almonds

* 1 pound fideos or very thin egg noodles

* 1/4 cup extra-virgin olive oil (EVOO)

Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8-inch thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise.

Ingredients

* 2 boneless, skinless chicken breasts, cut in half (about 1 pound total)

* 1 large zucchini

* 1 large yellow squash

* 2 portobello mushrooms

Hakka noodles, usually served as a main course, are stir-fried with cabbage, carrots, red bell peppers, and snow peas. Here’s a delicious and easy Hakka noodles recipe that will work. The Hakka noodles can make a wholesome meal on its own. All this is typical of Indo Chinese cooking. I really like the food at this place which serves Hakka food.

The Hakka noodles can make a wholesome meal on its own. All this is typical of Indo Chinese cooking. Like any place and any cuisine, food is usually modified to suit local preferences. Indo-Chinese cuisine is one of the very popular cuisines of India. Chinese cuisine, modified to suit the Indian palate has been a favorite amongst the more modern Indian crowd since decades.