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Vegetable Chowmein

Chow mein is an Indian Chinese dish, that has its roots back to China, is quite favorite among people here in India, a popular street food that everyone knows of, we often tend to avoid it making at home, thinking of the hard work and labor, all we need is a very hot pan/wok, vegetables prepared and ready to be cooked and literally takes minutes to put this dish all together. I haven't used any MSG in it, you can add if you desire so, its all good to eat chowmein while it is sizzling hot, or else the noodles can stick and become clumpy and the vegetables will loose their crunch. You can jazz it up by adding broccoli  red/green capsicum. Goes well with a vegetable Manchurian.



Ingredients

  • 1.4 cup dry noodles
  • 2 onions
  • 1 medium green Capsicum
  • 1 carrot
  • 4 spring onions
  • 3 green chilies
  • 1 medium cabbage ( halved)
  • 2' ginger
  • 10 garlic cloves
  • 1 tbsp vinegar
  • 2 tbsp red chili sauce
  • 2 tbsp dark soy sauce
  • 1.5 tbsp tomato ketchup
  • salt to taste
  • 1/2 tsp black pepper powder
  • oil as needed


Method 
  1. Prepare all the vegetables, and arrange it nice, we would be cooking at high heat so its important that the vegetables are nearby and ready.
  2. Boil water and add salt to it. When a rolling boil comes up, add the noodles and cook until they are just 70 % done, strain and coat with 2 tbsp oil, mix and let it cool down. 
  3. Meanwhile prepare the sauce by mixing all the above mentioned sauces as per their measurement.
  4. Take a wok or a kadai heat oil on high flame, add finely chopped green onions.
  5. Now add the ginger and garlic, saute, do not let it go brown.
  6. Now add the green chilies and the onions, cook until the onions just star to turn translucent.
  7. Now add the carrot, cabbage, onion greens and capsicum. 
  8. If you can toss on high heat or keep mixing with a wooden spatula.
  9. Now add the black pepper powder.
  10. Now add the noodles by hand, opening up the strands.
  11. Saute well and then add the sauce mixture.
  12. Sprinkle onion greens from top, mix and turn off the flame, do not overcook, we need the crunch from the vegetables.
  13. Serve as soon as it ready.


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