While I was growing up Chinese food for me meant vegetable chowmein. It used to be a delicacy at my time with very few people knew how to make it. Though time has changed it is still one of the favorite dish for me and my daughter. I frequently make it for her now using vegetables in a higher quantity, to make it tasty and healthy at the same time.
Noodles – 1 packet
Onion – 1 (Finely sliced)
Carrot -1 (Finely sliced)
Capsicum – 1 (Finely sliced)
Cabbage – 1 Cup (finely chopped)
Ginger – 1″ long piece (grated)
Oil/Butter – 2 tbsp
Salt – As needed
Black pepper – 1/4 tsp
Chilly sauce – 2 tsp
Soya Sauce – 2 tsp
Vinegar – 2 tsp
- Heat water in a utensil enough to submerge the noodles easily. Add 1/2 tsp salt in the water.
- Once the water comes to boil, put the noodles in it then let it boil for 8-10 minutes. Boil noodles till they turn soft. Take care do not overcook.
- Drain immediately and cool under running water till noodles are thoroughly cooled.
- Add few drops of oil to the noodles to avoid sticking.
- Heat oil in a pan and add ginger, sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 more minutes.
- Then add salt and pepper and mix well. Now add boiled noodles.
- Add vinegar, chili sauce and soya sauce and stir them constantly for 2-3 minutes on a high flame.
- Serve the vegetable chowmein hot.