Noodles stir-fried with vegetables and sauces, chow mein is a very popular Chinese dish. However, because of its popularity, it has reached many parts of the world and each country has its take on it. Here I am sharing the Indian chowmein recipe, which is very popular street food. Noodles, combined with colorful and crunchy vegetables, flavored with spicy, tangy and sweet sauces, is Indian vegetable chowmein.
Noodles… you can use any noodles of your choice. What is important is to cook them properly. They should be cooked until Al Dente, as we cook pasta. The correct way and timing are mentioned on the pack of the noodles used. Vegetables… you can use veggies of your choice; again what is important is to cook them properly, they should not lose the crunch!! Chinese food uses lots of sauces. I have added sauces as per my taste; you can adjust the same as per your choice. One more thing critical about Chinese food especially chowmein is that the flame remains high. Yes, most of the ingredients are added and cooked on high flame.
If you are fond of noodles you will definitely like different recipes of Maggi noodles. Here is the link to the collection of Maggi recipes. Another dish with crunchy and colorful vegetables is veg fried rice. Find its recipe here.
1. Heat enough water. Add 1-2 tsp oil in it. Let it come to a boil.
2. Put noodles in it. Boil for enough time, as stated on the packet.
3. Strain the boiled noodles.
4. Pour cold water on the noodles.
5. Drizzle a few drops of oil. Toss and let them cool down.
6. Heat 2 tbsp oil. Add 2 tsp finely chopped ginger and 2 tsp finely chopped garlic. Cook for 1 minute on high flame.
7. Add 1 sliced onion. Cook for 30-40 seconds on high flame.
8. Next goes in the colorful vegetables: 1 cup carrots and ½ cup capsicum. Toss on high flame for a minute.
9. Now comes cabbage; 2 cups shredded cabbage. Toss on high flame for 2 minutes.
10. Time to add the boiled noodles.
11. Sauce it up with ½ tbsp chili sauce.
12. 1 tbsp vinegar to follow.
13. 1 tbsp Soya sauce goes in next.
14. Add in 3 tbsp tomato ketchup.
15. Not to forget salt to taste. (Be careful while adding salt, as sauces too have salt in them.)
16. 1 tsp black pepper powder comes next.
17. Toss up everything.
18. Taste, adjust the seasoning. (I have kept everything as per my liking; the result is a mildly spicy, slightly tangy chowmein. You can adjust the sauces as per your liking.)
19. Finish off with some spring onions.
20. Bon appétit.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
• 150 g noodles
• 2 tbsp oil + 2-3 tsp
• 2 tsp chopped ginger
• 2 tsp chopped garlic
• 1 medium onion sliced
• ½ cup shredded cabbage
• 1 cup shredded carrot
• 2 cups shredded cabbage
• ½ tbsp chili sauce
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 3 tbsp ketchup
• Salt
• 1 tsp freshly ground black peppercorns
• Chopped spring onion greens for garnish
1. Heat enough water. Add 1-2 tsp oil in it. Let it come to a boil.
2. Put noodles in it. Boil for enough time, as stated on the packet.
3. Strain the boiled noodles.
4. Pour cold water on the noodles.
5. Drizzle a few drops of oil. Toss and let them cool down.
6. Heat 2 tbsp oil. Add 2 tsp finely chopped ginger and 2 tsp finely chopped garlic. Cook for 1 minute on high flame.
7. Add 1 sliced onion. Cook for 30-40 seconds on high flame.
8. Next goes in the colorful vegetables: 1 cup carrots and ½ cup capsicum. Toss on high flame for a minute.
9. Now comes cabbage; 2 cups shredded cabbage. Toss on high flame for 2 minutes.
10. Time to add the boiled noodles.
11. Toss everything well.
12. Sauce it up with ½ tbsp chili sauce.
13. 1 tbsp vinegar to follow.
14. 1 tbsp Soy sauce goes in next.
15. Add in 3 tbsp tomato ketchup.
16. Not to forget salt to taste.
17. 1 tsp black pepper powder comes next.
18. Toss up everything.
19. Taste, adjust the seasoning. (I have kept everything as per my liking; the result is a mildly spicy, slightly tangy chowmein. You can adjust the sauces as per your liking.)
20. Finish off with some spring onions.
21. Bon appétit.
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