Veg Chowmein recipe

Veg Chowmein Recipe | Indian Veg Chow Mein Recipe

What is Chowmein?

Noodles stir-fried with vegetables and sauces, chow mein is a very popular Chinese dish. However, because of its popularity, it has reached many parts of the world and each country has its take on it. Here I am sharing the Indian chowmein recipe, which is very popular street food. Noodles, combined with colorful and crunchy vegetables, flavored with spicy, tangy and sweet sauces, is Indian vegetable chowmein.

Let’s talk about the ingredients for Veg Chowmein Recipe

Noodles… you can use any noodles of your choice. What is important is to cook them properly. They should be cooked until Al Dente, as we cook pasta. The correct way and timing are mentioned on the pack of the noodles used. Vegetables… you can use veggies of your choice; again what is important is to cook them properly, they should not lose the crunch!! Chinese food uses lots of sauces. I have added sauces as per my taste; you can adjust the same as per your choice. One more thing critical about Chinese food especially chowmein is that the flame remains high. Yes, most of the ingredients are added and cooked on high flame.

If you are fond of noodles you will definitely like different recipes of Maggi noodles. Here is the link to the collection of Maggi recipes. Another dish with crunchy and colorful vegetables is veg fried rice. Find its recipe here.

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How To Make Veg Chowmein Recipe

1. Heat enough water. Add 1-2 tsp oil in it. Let it come to a boil.

Veg Chowmein recipe

2. Put noodles in it. Boil for enough time, as stated on the packet.

Veg Chowmein recipe

3. Strain the boiled noodles.

Veg Chowmein recipe

4. Pour cold water on the noodles.

Veg Chowmein recipe

5. Drizzle a few drops of oil. Toss and let them cool down.

Veg Chowmein recipe

6. Heat 2 tbsp oil. Add 2 tsp finely chopped ginger and 2 tsp finely chopped garlic. Cook for 1 minute on high flame.

Veg Chowmein recipe

7. Add 1 sliced onion. Cook for 30-40 seconds on high flame.

Veg Chowmein recipe

8. Next goes in the colorful vegetables: 1 cup carrots and ½ cup capsicum. Toss on high flame for a minute.

Veg Chowmein recipe

9. Now comes cabbage; 2 cups shredded cabbage. Toss on high flame for 2 minutes.

Veg Chowmein recipe

10. Time to add the boiled noodles.

Veg Chowmein recipe

11. Sauce it up with ½ tbsp chili sauce.

Veg Chowmein recipe

12. 1 tbsp vinegar to follow.

Veg Chowmein recipe

13. 1 tbsp Soya sauce goes in next.

Veg Chowmein recipe

14. Add in 3 tbsp tomato ketchup.

Veg Chowmein recipe

15. Not to forget salt to taste. (Be careful while adding salt, as sauces too have salt in them.)

Veg Chowmein recipe

16. 1 tsp black pepper powder comes next.

Veg Chowmein recipe

17. Toss up everything.

Veg Chowmein recipe

18. Taste, adjust the seasoning. (I have kept everything as per my liking; the result is a mildly spicy, slightly tangy chowmein. You can adjust the sauces as per your liking.)

Veg Chowmein recipe

19. Finish off with some spring onions.

Veg Chowmein recipe

20. Bon appétit.

Veg Chowmein recipe

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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