Veg Chowmein

Veg Chowmein
Veg Chowmein
Street food is what I crave for most. The way these small carts and stalls adds spices, sauces to the dishes is so enticing to see. Watching them cook itself makes my mouth water. I can’t resist myself and make sure to not make my body crave and miss such delicacies. Its only during monsoon I must control myself to eat not anything that is not hygienic and might affect my health adversely.
But can we stop eating? No, right? Hence, I prefer to wear my apron and become a vendor myself for myself. 😀 And its heavenly feeling to eat such food, in the comfort of home, sitting on a couch binge watching while it’s raining.

Indochinese is famous street food in India which we can found on any streets while passing by. It reminds me of having my share every time I see any cart. The best part about home cooking is you can adjust the oil/butter and spice level as per your taste and most importantly use good ingredients.

This time I have come up one of my favorite IndoChinese food, Veg Chowmein. The recipe is so simple and quick.

Stir in oil, the vegetables you like along with garlic. Add sauces with boiled noodles. Toss and done.


Preparation Time –
10 mins
Cooking Time – 10 Mins
Serves – 3

Ingredients
• Noodles – 150gms
• Water 10 cups
• Onion Sliced – ½ Cup
• Carrot julian cut – ¼ Cup
• Capsicum julian cut – ¼ Cup
• Cabbage thinly sliced – ¼ Cup
• Finely chopped garlic – 1 Tbsp
• Soya Sauce – 3 Tsp
• White Vinegar – 2 Tsp
• Schezwan Chutney- 1Tsp
• Tomato Sauce – 1 Tsp
• Red Chilli Sauce -2 Tsp
• Salt to taste
• Black pepper powder – 1 Tsp
• Oil – 2 Tbsp + 1 Tsp (Sesame(Til) Oil is preferred)
For Garnish-
• Spring Onion greens (Optional)

Method-
• Take 10 cups of water in a large vessel. Let it boil.
• Add noodles with little salt. Cook on medium flame for 2-3 mins or till water starts boiling again, with vessel uncovered.
• Lower the flame and cook till noodles are boiled properly. This will take another 2-3 mins. Keep stirring occasionally.
• Strain the noodles in a colander or strainer to remove excess water. Then drain the noodles under running water.
• Add 1 tsp of oil and mix gently to coat oil all over the noodles so that they do not become sticky.
• Heat oil in a wok (kadhai). Add garlic and cook for 30 secs.
• Add onions and carrots and cook for another 1min on a high flame.
• Add capsicum and cabbage cook for 2-3 mins on high flame. Make sure the vegetables do not lose the crunch.
• Add salt, black pepper powder, soya sauce, schezwan chutney, red chilli sauce, ketchup and white vinegar. Mix well
• Add boiled noodles and toss. Cook for 2-3 mins.
• Garnish with finely chopped spring onions. (optional)
• Serve hot.
Tips & Tricks –
• Sesame oil is preferred as it adds a distinct flavour.
• Adjust sauces as per taste.
• You can add red chilli powder or green chili as well as per taste.
• Serve will little vinegar and soya sauce.
• Goes well with Manchurian.
• You can add vegetables of your choice.
• Take large deep vessel for boiling noodles to give enough space so that the noodles do not stick.
• Do not over boil the noodles.

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