Vegetable Chow Mein Recipe are noodles having flavours of soya sauce, pepper and chilli sauce with crunchy vegetables.In vegetable chow mein recipe, you can add the vegetables of your choice. You can add red/ yellow bell peppers, tofu or mushrooms. You can also increase the quantity. My kids don’t like too many vegetables in chow mein. So this recipe was perfect for us. If your kids are okay with vegetables, you can double the quantity of vegetables mentioned.The sauces; There should be a balance here. Of course you can adjust the quantity as per your liking but the balance must be maintained. Do not let one flavour dominate the whole dish.
Do not cook them fully while boiling them. This recipe mentioned to cook them for half time mentioned on the pack. I did that and the result was great.
To get the veggies crunchy, sauté them on high flame. Use a large wok to give them good space. Do not compromise on the quantity of oil. Do not add salt while cooking the veggies.
Strike balance among the flavours. If doing any alteration in the recipe, do it in little quantity and check.
1. First of all, prepare the sauce mix. In a bowl take 2tbsp soya sauce, 2 tbsp vinegar, 3 tsp chilli sauce and 2 tsp sugar. Mix everything and keep aside
2. In a pan, add water and bring it to a boil. Add the noodles to water and boil them till half time mentioned on the
3. Drain out the water and wash the noodles with cold water
4. Spread the boiled noodles on a muslin cloth and apply few drops of oil and leave them for 10-15 minutes
5. While the noodles rest on the muslin cloth, Heat 4 tbsp oil in a wok/kadhai
6. Once the oil is hot, add 2 tbsp ginger garlic paste. Sauté till the raw smell goes. This will take 20-30 seconds. Cook the ginger garlic paste on a medium flame
7. Add ¾ cup of shredded cabbage
8. Add ½ cup of shredded carrot
9. Add ½ cup chopped spring onions
10. Add ¼ cup thinly sliced capsicum and cook all vegetables on high flame for 2-3 minutes, tossing them at regular intervals. Make sure the veggies remain crunchy. Don’t over-cook them
11. Add noodles to the veggies
12. Add 2 tbsp water to the sauce mix
13. Add the sauce mix to the noodles
14. Add 1 tsp ketch up
15. Add ½ tsp crushed black pepper
16. Add Salt to taste. I added ½ tsp salt
17. Finish with thinly a handful of sliced red onions
18. Bon appétit
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
• 400 g noodles
• 4 tbsp oil
• 2 tbsp ginger garlic paste
• 80 g or 3/4 cup shredded cabbage
• 60 g or 1/2 cup shredded carrot
• 60 g or 1/2 cup chopped spring onions
• 30 g or 1/4 cup thinly sliced capsicum
• 2 tbsp soya sauce
• 2 tbsp vinegar
• 2 tsp sugar
• 1 tsp tomato ketchup
• 2 tbsp water
• 3 tsp chilli sauce
• Salt To taste. I used ½ tsp
• 1/2 tsp black pepper powder
• A handful of thinly sliced red onion for garnishing
1. First of all, prepare the sauce mix. In a bowl take 2tbsp soya sauce, 2 tbsp vinegar, 3 tsp chilli sauce and 2 tsp sugar. Mix everything and keep aside.
2. In a pan, add water and bring it to a boil. Add the noodles to water and boil them till half time mentioned on the pack.
3. Drain out the water and wash the noodles with cold water.
4. Spread the boiled noodles on a muslin cloth and apply few drops of oil and leave them for 10-15 minutes.
5. While the noodles rest on the muslin cloth, Heat 4 tbsp oil in a wok/kadhai.
6. Once the oil is hot, add 2 tbsp ginger garlic paste. Sauté till the raw smell goes. This will take 20-30 seconds. Cook the ginger garlic paste on a medium flame.
7. Add ¾ cup of shredded cabbage.
8. Add ½ cup of shredded carrot.
9. Add ½ cup chopped spring onions.
10. Add ¼ cup thinly sliced capsicum and cook all vegetables on high flame for 2-3 minutes, tossing them at regular intervals. Make sure the veggies remain crunchy. Don’t over-cook them.
11. Add noodles to the veggies.
12. Add 2 tbsp water to the sauce mix.
13. Add the sauce mix to the noodles.
14. Add 1 tsp ketch up.
15. Add ½ tsp crushed black pepper.
16. Add Salt to taste. I added ½ tsp salt.
17. Finish with thinly a handful of sliced red onions.
18. Bon appétit.
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