Indo Chinese Chow Mein
Indo Chinese Chow Mein

Chow Mein – It’s a popular Indo Chinese noodles prepared with vegetables and with or without meat.

Chow Mein is prepared by stir frying the ingredients in a wok. What is Wok? It’s a Chinese non stick, deep, round bottom iron pan) with a long handle to toss the ingredients.

Indo Chinese Chow Mein Recipe

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Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 1. Chow mein noodles - 100 gms
  • 2. Garlic - 1/2 Tablespoon - Minced
  • 3. Onion - 1/2 Cup - Sliced
  • 4. Spring onion - 1/2 Cup - Striped
  • 5. Carrot - 1/2 Cup - Striped
  • 6. Beans - 1/2 Cup - Striped
  • 7. Capsicum - 1/2 Cup - Striped
  • 8. Cabbage - 1/2 Cup - Striped
  • 9. Chicken breast - 1/2 Cup - Shreaded
  • 10. Egg - 1 No
  • 11. Celery - 1 Stem - Chopped
  • For making the sauce
  • 12. Soya sauce - 1/2 Tablepsoon
  • 13. Rice wine vinegar - 1/2 Teaspoon
  • 14. Pepper powder - 1 Pinch
  • 15. Sugar - 1/4 Teaspoon
  • 16. Salt - A dash
  • 17. Ajinomoto - 1/4 Teaspoon - Optional
  • 18. Vegetable oil - 3 Tablespoon

Instructions

  1. Cook the noodles as mentioned in the packet. Wash the cooked noodles in running water, strain the water and keep aside.
  2. Mix ingredients from 12 to 17 to make the sauce and keep aside.
  3. Heat oil in a wok on a high flame.
  4. Add garlic and fry till light brown.
  5. Add onion, carrot, beans, chicken, cabbage, capsicum, spring onion respectively, toss occasionally.
  6. Keep the vegetables aside inside the wok, make some space in the middle of the wok. Add the egg, scramble and cook till done.
  7. Add the sauce and toss all the ingredients.
  8. Add cooked noodles and toss.
  9. Add celery, toss well and switch off the flame.
  10. Serve hot.

Notes

• If iron woks are not available, normal pans also can be used, but choose a bottom thick pan. • To cook noodles – Boil salted water, when boiling add some oil and the noodles. After cooking, wash the noodles in running water to avoid each strands sticking together. • Toss the ingredients instead of stirring if coking in a wok. • Vegetables are stir fried in a high flame. Adjust the flame if sensitive pans are used. • Don’t over cook vegetables, maintain the crunchiness. • Chicken breast pieces cook quickly in the hot oil. So no need to cook separately. (Chicken cooked separate with salt and pepper can also be added) • No need to add salt to the vegetables as salt is added while cooking the noodles and the prepared sauce (especially soya sauce) contains enough salt. • Use normal no flavoured vinegar if rice wine vinegar is not available.

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