This flavorful Indo Chinese Oatmeal is absolutely delectable. Its a healthier substitute for veg Hakka noodles.
Have you ever imagined eating oatmeal with a chop stick? It’s so much fun!!!
After discovering this Chinese Oatmeal recipe in my beloved kitchen I usually eat oatmeal with a chopstick. I feel so excited with the thought of it and brings so much pleasure within me. It’s a great way to break the monotony of oatmeal.
I came up with this recipe while I was craving for Hakka noodle at an odd hour. Yes, it was such an odd hour that I could not have ordered it for takeout neither did I have the noodles at home.
I only had these steel cut oatmeal in my kitchen pantry. Now when I think about it I saved on lot of calories by not having noodles at home 🙂 .
I kept wondering on how to satisfy my cravings for quite some time. My hunger pangs were increasing every minute.
How to make Chinese Oatmeal
- Firstly, I heated little oil in a wok and added all the available vegetables in my refrigerator and Chinese flavorings.
- Secondly, I seasoned it with the sauces and spices.
- Then, I tossed in oatmeal to it.
Once it was done I kept looking at my plate for a while as I was skeptical in eating my own recipe. Suddenly it struck me to get a chopstick and hesitantly I took a bite of Chinese Oatmeal.
I was zapped with its taste. I took another bite and kept on eating this dish until my plate was clean. By the time I finished this oatmeal lunch a big smile came on my face and I felt super satisfied.
I did not miss noodles any more. 🙂
Amazing!!! I still can’t believe the versatility of oatmeal and its wonderful flavor that blends so well with almost any type of recipe.
I am super happy to create Chinese Oatmeal and I regularly enjoy oatmeal lunch with chopsticks. With some improvisation and making it a one pot recipe I am sharing my favorite lunch with you all.
This Indo Chinese flavored oatmeal is so healthy and filling. Its full of whole grains and perfect to satisfy your Chinese cravings in a healthy way that you won’t miss the calorie laden Hakka noodles any more. 🙂
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Did you make it?
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- 1 tbsp olive oil/sesame oil
- 1 tsp dried basil
- 1 tsp dried garlic
- 1/4 cup scallions
- 1/2 cup chopped green bell pepper
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup chopped baby corn
- 1/4 cup low sodium sauce
- 1 tsp vinegar
- 1/2 tsp crushed black pepper
- 3 1/2 cups warm water
- 1 1/2 cups steel cut quick cooking oats
- Salt as per taste
- Heat oil in a nonstick pan/wok, add basil and garlic.
- Immediately add scallions and saute for 1 minute.
- Add green pepper and cook for 1-2 minutes.
- Add cabbage, mix and cook covered for 2 minutes or until cabbage starts to cook. (Cabbage must maintain its crunchy texture and avoid mushiness).
- Now add carrots and baby corn and cook uncovered again for 1 minute.
- Add soy sauce, vinegar, black pepper and mix well.
- Now add warm water and boil for 2-3 minutes (Make sure the water has the cooked flavor and no raw taste).
- Now add steel cut oats and stir thoroughly until well blended.
- Lastly add salt according to taste and cook covered for 4-5 minutes depending on your preference of how chewy you want your oatmeal.
- Serve hot.
- Instant oats can also be used in place of steel cut oats. For this dry roast the instant oats first. Follow rest of the directions and after adding water and oats cook for 2-3 minutes only depending on your preference of how chewy you want your oats. (Instant oats cooks faster than steel cut oats so be watchful).
- This oatmeal will be wet pilaf like texture but not runny and not too dry. (Somewhat porridge like texture).
- Feel free to add green chili sauce to bring out the Indo Chinese flavor to this oatmeal recipe.
- Leftover can be refrigerated for 2-3 days in an air tight glass container.