Chow mein is probably already one of your favorite Chinese takeout dishes. This chow mein recipe is a wonderful place to start if you’re looking for a simple approach to encourage your kids to eat more vegetables. I advise using whole wheat or buckwheat noodles for a healthier option.
Being a common dish in many nations, chow mein is prepared in a variety of ways with several variants in various locations. This recipe is the quickest and easiest chowmein recipe, taking less than 30 minutes to prepare. Serve as a breakfast or brunch dish that children will like.
Carrots, cabbage, green onions, and bean sprouts are the perfect combination of veggies to use for chow mein
Ingredients of Vegetable Chow mein
- 200 gms fresh noodles
- 1 tsp salt
- 5 cups water
- 1 tsp ginger garlic paste
- 1/4 cup onion, sliced
- 1 cup carrot, shredded
- 1 cup chopped mushrooms
- 1 cup green and red capsicum
- 1/4 cup celery, chopped
- 1 green chili, chopped
- 1 tbsp tomato sauce
- 1 tbsp chilli sauce
- 1 tbsp soy sauce
- 1 tbsp spring onion
- 1 tbsp salt
- 1 tsp vinegar
- 1 tsp garlic, chopped
- 1/2 tsp black pepper powder
Instruction for chow mein
- Bring 5 cups of water to a boil. Add ¼ teaspoon salt to the water.
- Include 150–200 grams of noodles. I won’t break them. I used Hakka noodles in this instance. However, you can also use whole wheat noodles, buckwheat soba noodles, chow mein noodles, or ramen noodles.
- Allow the noodles to cook until tender and softened.
- Drain immediately and cool under running water till noodles are thoroughly cooled.
- Work 1 tablespoon of the oil into the noodles.
- Toss them well so that the oil gets coated evenly on the noodles to prevent them from sticking together. Now leave in the colander till required.
- While the noodles are cooking, chop and grate the veggies. Set aside.
- Prepare cornflour (aka cornstarch) slurry with 2 teaspoons cornflour and 2 tablespoons water. Keep aside.
- Now, heat some oil in a heavy bottom pan and stir-fry garlic, ginger garlic paste, and onions over high heat till the onions are golden brown.
- Add celery and mushrooms followed by red and green capsicum along with the carrot. Stir well.
- Now add salt, black pepper powder, tomato sauce, chili sauce, soy sauce, and vinegar to the veggie mixture. Mix well.
Lower the heat and add the cornstarch paste. Stir the cornstarch paste in the bowl very well before adding it to the stir-fried vegetables.
Mix and sauté for a minute on medium-low heat.
- Add the noodles to this and stir well till it is thoroughly mixed.
- Serve chow mein steaming hot in serving bowls.
Tips and Variations
- firstly, to give a desi twist, add cumin powder and coriander powder in the sauce.
- additionally, do not overcook the noodles. else they turn to be mushy when tossing in the sauce.
- also, add vegetables of your choice to make them nutritious
- To make gluten-free chowmein use your favorite brand of gluten-free noodles.
- You can add tofu or sprouts to the noodles.
Also read: Fruit Custard Recipe (step by step)