Vegetable Chowmein || Street food veg noodles || Desi Chowmein ||Indian style Chowmein || Simple recipe for veg. Chowmein || Stir Fry Noodles || How to make vegetable Chowmein recipe|| How to clean mushrooms||

How to make vegetable Chowmein — ***Vegetable Chowmein***

We can have this dish in any fancy restaurant with some fancy name, but I hope you will agree with me that the taste we get from that popular street vendor who sells will have a different taste with that desi touch and adding those Indian masalas.

If it is vegetarian or non-vegetarian noodles, Chowmein is always been my favorite childhood food.

When I look back to my childhood memories and remember that famous street vendor where

I see a cart on the roadside making and selling chowmein.

It was really a mouthwatering moment for those who pass by the cart no matter what age it is.

Chow Mein is a Chinese stir-fried noodle dish with vegetables and sometimes with meat or tofu and the name is a romanization of the Taishanese chāu-mèn.

It is commonly found in most Chinese restaurants and takeout places.

Generally, this dish is very easy to make but time-consuming also because of the amount of chopping vegetables needed but once everything has been prepared, tossing all the ingredients into a single pan is easy.

So come let’s cook together and cherish those childhood memories.

I made this recipe in a simple way and it is my version.

Preparation time: –25 minutes.

Cooking time: – 20 minutes.

Serves – 2.

Ingredients: –

Ginger – 6 gm.
Garlic – 11 gm. (6 cloves)
Capsicum – 130 g.
Onions – 218 gm. (2 big onions)
Carrot – 42 gm. (half piece)
Cabbage – 45 gm.
Mushroom – 38 gm.
Crushed black pepper – a pinch.
Salt to taste.

For STIR FRY SAUCE: –

Soya sauce – 1 table spoon.
Green chilli sauce – 1 table spoon.
Red chilli sauce – 1 table spoon.
Vinegar – 1 table spoon.
Sugar – a pinch.

Indian Masalas: –

Red Kashmiri chilli powder -1 pinch.
Coriander powder -1 pinch.
Turmeric powder -1 pinch.

Garnish: –

Spring onions.
A small bowl of green chilli dipped in vinegar for garnishing.

Methods: –

First of all, we mix all the sauces i.e. soya sauce, green chilli sauce, red chilli sauce, vinegar and add sugar (to create an overall balance to the sauce).

Chop the garlic and slice all the vegetable i.e. ginger, beans, carrot, capsicum, cabbage and mushrooms.

In the meantime, keep a vessel with water to boil.

Add salt and oil. (oil doesn’t allow noodles to stick)

Once water is boiled then add dry noodles and don’t overcook the noodles i.e. ideal cooking for noodles is to cook till 70 to 80 percent.

Strain the noodle under running water to make it cool and keep it aside.

Preheat the pan in high flame and once the pan is heated add 2 table spoon of oil.

Add ginger, garlic, beans, carrot, cabbage, mushrooms, onions and capsicum.

Sauté it well for 2-3 minutes in high flame.

Add Indian masalas i.e. red Kashmiri chilli powder, coriander powder, turmeric powder.

Add noodles.

Add Soya sauce – 1 tablespoon, green chilli sauce – 1 tablespoon, red chilli sauce – 1 tablespoon, vinegar – 1 tablespoon and sugar – a pinch.

Mix well.

Add salt to taste.

Methods to clean a mushroom: –

It can be cleaned in two ways.

First step

Just remove the steam of the mushroom and peel the skin of the mushroom.
Follow the same procedure with the mushroom steam and clean it thoroughly so there are no dirt particles left over it.
Rinse it with water.

Second step

Take all purpose flour (maida) and sprinkle on top of the mushroom then rub it gently. By doing this dirt comes out easily.
Rinse it with water.

Note: –

Always remember once water is boiled then add dry noodles.
If you want, you can break dried noodles into small pieces.
Boil the noodles until they are almost 80 percent cooked and it should not be mushy.
Preheat the pan in high flame.

Ready to serve hot.

https://youtu.be/bGtrs1CaEDo

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