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Veg Chowmein

Prep Time:

-

Cook Time:

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About the Recipe

This street-style Veg Chowmein is a popular Indo-Chinese noodle preparation featuring springy noodles tossed with colourful vegetables and aromatic ingredients over high heat. The noodles are partially cooked, cooled and coated with oil before being stir-fried in a hot wok. A balanced combination of soy sauce, chilli sauces, ketchup and seasonings gives the chowmein its savoury, spicy and slightly tangy flavour.

Veg Chowmein

Ingredients

NOODLES 




  • Noodles: 200 g

  • Water: As required for boiling

  • Salt: As required

  • Oil: As required 

 

VEGETABLES

  • Carrot: 70 g, sliced and julienned

  • Green Capsicum: 80 g, julienned

  • Spring Onion Whites: 25 g

  • Spring Onion Greens: 25 g

  • Onion: 80 g, sliced

  • Garlic: 15 g, finely chopped

  • Ginger: 12 g, finely chopped

  • Green Chilli: 2 pcs, finely chopped 

 

SAUCE MIXTURE 

  • Soy Sauce: 1 tbsp

  • Red Chilli Sauce: 1 tbsp

  • Green Chilli Sauce: 1 tsp

  • Tomato Ketchup: 1 tbsp

  • Sugar: ½ tsp

  • MSG: ½ tsp

  • White Pepper: ½ tsp

  • Black Pepper: ¼ tsp 

 

FINAL SEASONING 

  • Vinegar: 1 tbsp

  • Garam Masala: 1 tsp

 

Preparation

PREPARING THE NOODLES


Step 1

Bring water to a rolling boil. Add salt and the noodles.


Step 2

Cook the noodles until they are approximately 80% done.


Step 3

Drain the noodles and rinse them with ice-cold water.


Step 4

Coat the noodles with a little oil and spread them out to air dry.


PREPARING THE SAUCE MIXTURE


Step 1

Add soy sauce, red chilli sauce, green chilli sauce, tomato ketchup, sugar, MSG, white pepper and black pepper to a bowl.


Step 2

Mix everything well and keep the sauce mixture ready.


Step 3

Keep the vinegar and garam masala ready for the final adjustment.


STIR-FRYING THE VEGETABLES


Step 1

Place the largest wok over high heat and allow it to become very hot.


Step 2

Add a little oil and heat briefly for approximately 15 seconds. If seasoning the wok, remove the oil, wipe the wok and then add fresh oil.


Step 3

Add the chopped ginger, garlic and green chilli. Stir-fry for approximately 15 seconds.


Step 4

Add the sliced onion and spring onion whites.


Step 5

Add the capsicum and carrot. Stir-fry the vegetables over high heat for 1-2 minutes.


ADDING THE NOODLES AND SAUCE


Step 1

Add the prepared noodles to the wok and stir-fry for approximately 10 seconds.


Step 2

Pour the prepared sauce mixture around the edges of the hot wok.


Step 3

Toss and stir-fry everything together over high heat for another 1-2 minutes.


FINAL SEASONING AND SERVING


Step 1

Taste and adjust the seasoning as required.


Step 2

Add the garam masala and vinegar.


Step 3

Toss well over high heat, then turn off the flame.


Step 4

Finish with the spring onion greens.


Step 5

Serve the Veg Chowmein hot.

 

Tips and Tricks: 

  • Cook the noodles only until approximately 80% done so they do not become mushy during stir-frying.

  • Rinse the noodles with ice-cold water immediately after draining to stop the cooking process.

  • Coat the noodles lightly with oil and spread them out so they dry properly before stir-frying.

  • Use a large wok and get it very hot before adding the ingredients.

  • Stir-fry everything over high heat to achieve the characteristic smoky wok flavour.

  • Avoid overcooking the vegetables; they should remain slightly crunchy.

  • Add the sauces around the hot edges of the wok for better caramelisation and flavour.

  • Add vinegar and garam masala towards the end to retain their aroma and flavour.

  • Serve immediately for the best texture.

Recipe Link
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