Chowmein – The Indo Chinese way
Chowmein is a chinese dish found nearly in every small corner of the world. There are a number of different recipes of Chowmein, some of it even including fried bamboo shoots and water chestnuts. The recipes here is pretty simple with the chowmein that we generally get by the road side stalls and is a bit hit as evening snacks in most parts of India. So get going to grab the easy recipe of how to prepare restaurant type chowmein at home.
Recipe – Chowmein
15 minutes for preparation, 10 minutes for cooking
- 200 grams chowmein
- 1 large onion
- 150 grams cabbage
- 2 green chilies
- 1 capsicum
- 1 carrot
- 2 strands spring onions
- 4 tablespoon oil
- 1 teaspoon light black soya sauce
- 1 teaspoon vinegar
- 1 teaspoon chili sauce
- 2 pinch ajinomoto
- Salt as per taste
- To a pan add water, salt and 1 tablespoon oil and let it boil.
- When bubbling add the chowmein to it and let it blanch for 2-3 minutes.
- The chowmein should be nearly 80-90 percent cooked. Sieve it and wash it under flowing water. Now, add 1 tablespoon oil over the toss it. Keep aside for some time.
- Slice onion, capsicum, carrots, cabbage, ginger, deseeded green chilies into thin juliens.
- Slice spring onions into small pieces.
- To a wok add 2 tablespoon oil and let it heat till fuming on a high flame.
- Put the ginger and onion and mix well. Stir well and then add capsicum and carrots. Let cook for another 2 minutes.
- Put the cabbage and green chilies in the wok and mix well. Toss for some time.
- When done add the chomein to the wok and mix well.
- Add light black soya sauce, chili sauce, vinegar, ajinomoto, salt and mix well.
- Toss after 3-5 minutes and mix well. Add spring onions to the chowmein and mix well.
You are now ready to serve chowmein with Chili Paneer or Chili Chicken.