2. Can I make the pickled cucumber ahead of time?

Yes. The cucumber can be prepared a few hours in advance and refrigerated. As it rests, it develops a brighter, tangier flavour that complements the chilled noodles.

3. What can I use instead of soya keema?

You can substitute the soya keema with crumbled paneer, tofu, grilled mushrooms, or shredded chicken depending on your dietary preference.

4. Can these cold noodles be packed for lunch?

Yes. Keep the toppings separate until serving to maintain their crunch, and store the noodles chilled in an insulated lunch bag or refrigerator.

5. Why is tamarind chutney added to the sauce?

The tamarind chutney balances the spicy and savoury flavours with gentle sweetness and tanginess, giving the noodles a distinctive Indian street-food-inspired flavour.

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Cold Noodles

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Kritika Rohilla

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Cold Noodles
, Desi Style: Spicy Summer Noodle Bowl With Soya Keema

Name: ~Cold Noodles~, Desi Style: Spicy Summer Noodle Bowl With Soya Keema
Total time: 45 min
Yield: 1
Cuisine: Veg
Ingredients: 1 Cucumber, thinly sliced (For the Pickled Cucumber); to taste Salt; to taste Black pepper; ½ tsp cumin powder; ½ tsp red chilli powder; 1 tbsp lemon juice; 1 tsp vinegar; For the Pickled A little honey; 1 cup boiled soya chunks, pulsed into a keema-like texture; 1 tbsp mustard oil; 1 tsp coriander powder; ½ tsp red chilli powder; to taste Salt and pepper; ½ tsp garam masala; ¼ tsp turmeric powder; 2 packets YiPPee! Noodles (For the Noodle Base); 2 tbsp Tomato sauce; 1 tbsp chilli sauce; 1 tbsp tamarind chutney; 1 tsp soy sauce; 2–3 tbsp pickled cucumber liquid; 2 tbsp chopped tomatoes; For the Noodle YiPPee! Tastemaker; For Toppings Pickled cucumber; For Toppings Carrot ribbons; For Toppings Soya keema; For Toppings Fresh coriander; For Toppings Crushed roasted peanuts; For Toppings Toasted sesame seeds; For Toppings Ice cubes

45 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Cold noodles are a staple across several Asian cuisines, but this version takes a distinctly desi route. Chilled YiPPee! noodles are tossed in a sweet, tangy, and spicy sauce before being topped with pickled cucumbers, flavourful soya keema, crunchy vegetables, roasted peanuts, and toasted sesame seeds. The combination is refreshing enough for hot summer afternoons yet hearty enough to make a satisfying meal. The pickled cucumber adds brightness, while the spiced soya keema brings texture and protein. Finished with a handful of fresh coriander and served ice cold, this noodle bowl delivers the perfect balance of heat, crunch, freshness, and umami in every bite.

Ingredients

UNITSIngredients

1Cucumber, thinly sliced (For the Pickled Cucumber)

to tasteSalt

to tasteBlack pepper

½ tspcumin powder

½ tspred chilli powder

1 tbsplemon juice

1 tsp vinegar

For the PickledA little honey

1 cupboiled soya chunks, pulsed into a keema-like texture

1 tbspmustard oil

1 tspcoriander powder

½ tspred chilli powder

to tasteSalt and pepper

½ tspgaram masala

¼ tspturmeric powder

2 packetsYiPPee! Noodles (For the Noodle Base)

2 tbspTomato sauce

1 tbspchilli sauce

1 tbsptamarind chutney

1 tspsoy sauce

2–3 tbsppickled cucumber liquid

2 tbspchopped tomatoes

For the Noodle YiPPee! Tastemaker

For ToppingsPickled cucumber

For ToppingsCarrot ribbons

For ToppingsSoya keema

For ToppingsFresh coriander

For ToppingsCrushed roasted peanuts

For ToppingsToasted sesame seeds

For ToppingsIce cubes

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Kala Khatta Shikanji brings together kokum’s deep tang with a spice blend that feels straight out of an Indian street cart. This drink is often linked with hot weather, where cooling ingredients and bold flavours are preferred. In many homes, a shikanji recipe like this becomes a quick fix for heat and fatigue without relying on packaged drinks. The base syrup develops complexity through slow simmering, where kokum softens and releases its sharp, fruity notes. Once balanced with sugar and black salt, it turns into a concentrate that stores well for days. A shikanji recipe prepared this way allows quick assembly whenever needed, making it practical for daily use. Kala Khatta Shikanji stands out because of its layered taste; sweet at first sip, then tangy, followed by a light spice hit from roasted masala. The addition of lime and mint during serving lifts the drink further, making it lively rather than heavy. It’s not just refreshing; it feels crafted with intention.
36 mins
easy

Follow
Directions

Description - Step 1

Pickle the Cucumbers

Combine the sliced cucumber with salt, black pepper, cumin powder, red chilli powder, lemon juice, vinegar, and honey. Toss well and allow the cucumber to pickle for 20–30 minutes.

45 minutes

Step 1

Desi-style cold noodles topped with soya keema, pickled cucumber, carrots, and peanuts

Pickle the Cucumbers

00:04

Step 2

Prepare the Soya Keema

00:03

Step 3

Prepare the Sauce

00:06

Step 4

Cook & Chill the Noodles

00:02

Plate it up!

Plating Instructions

Serve the noodles in a deep bowl with the toppings arranged separately for a colourful presentation.

Pairing Instructions

Pair with chilled iced tea or fresh lemonade for a refreshing summer meal.

Garnishing Instructions

Finish with extra roasted peanuts, toasted sesame seeds, coriander leaves, and a drizzle of chilli oil if you enjoy extr...

FAQs

Rinsing the noodles in ice-cold water stops the cooking process immediately, removes excess starch, and keeps them springy instead of sticky, making them perfect for cold noodle recipes.

Cold Noodles

Cold Noodles, Desi Style: Spicy Summer Noodle Bowl With Soya Keema

Ingredients

Related Recipes:

Kala Khatta Shikanji For A Cool And Instantly Refreshing Sip

FollowDirections

Description - Step 1

Pickle the Cucumbers

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

FAQs

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Cold Noodles
, Desi Style: Spicy Summer Noodle Bowl With Soya Keema

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Directions

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