How to make veg chow mein (Noodels) Best chines food..

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veg chow mein recipe, how to make vegetable chow mein recipe
June 14, 2017 by dassana amit 57 Comments

veg chow mein recipe with -step by step photos – delicious indo chinese recipe of vegetable chow mein noodles.

veg chow mein is basically stir fried noodles with lots of veggies. smooth velvety noodles with crunch from the veggies. the recipe comes together in minutes, provided some one chops the vegetables for you

if you have a food processor, then good. your chopping time is reduced. the vegetable chow mein recipe is very versatile with you adding your choice of noodles and veggies. if you include eggs in your diet, you can also use egg noodles. whole wheat noodles or flat noodles also can be added. here i added hakka noodles. to include proteins in this vegetarian recipe, i have added mushrooms. if you are not fond of mushrooms, then you can add tofu or sprouts. veg chow mein is also a popular indian street food like hakka noodles.

i have already shared few noodles recipes on the blog like veg noodles, schezwan noodles, mushroom noodles and chilli garlic noodles.

the vegetable chow mein recipe can also be made into a no onion no garlic version. just skip onion and garlic. also to get a sweet tangy taste, you can add tomato ketchup. just remember to keep all the sauces and seasonings ready when you begin to stir fry the veggies.

serve these veg chow mein with or without any sauce or accompaniments. they taste good as they are.

if you are looking for more indo chinese recipes then do check veg fried rice, chilli paneer, veg manchurian, gobi manchurian and vegetable spring rolls recipe.

vegetable chow mein recipe below:

4.38 from 8 votes
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veg chow mein recipe
veg chow mein recipe - stir fried noodles with mixed vegetables.
COURSE main
CUISINE Indo Chinese
PREP TIME 30 minutes
COOK TIME 20 minutes
TOTAL TIME 50 minutes
SERVINGS
AUTHOR dassana amit
INGREDIENTS (1 cup = 250 ml)
for cooking noodles:
150 to 200 grams plain or whole wheat noodles or flat noodles, about 5.5 to 7 lb noodles
5 to 6 cups water or 1.25 to 1.5 litres water
¼ teaspoon salt
½ teaspoon sesame oil or any other oil
for stir frying noodles:
¾ to 1 cup sliced button mushrooms
¾ cup grated or shredded carrots
¾ cup shredded cabbage, green or purple cabbage
¼ to ⅓ cup finely chopped french beans
⅓ cup finely chopped onions or 1 small to medium onion or 1 medium spring onion, finely chopped (reserve the spring onions for garnish)
¼ cup thinly sliced capsicum (bell pepper) or about 1 small to medium bell pepper, green or yellow or red
¼ cup sprouts optional
⅓ to ½ cup tofu cubes optional
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped celery, optional
2 to 3 teaspoons green chilies, finely chopped (skip if making for small kids) or add ¾ to 1 teaspoon chili sauce
3 teaspoons soy sauce or add as required
1 tablespoon tomato ketchup or add as required, optional
½ teaspoon black pepper or white pepper powder, add as required
2 teaspoon corn starch + 2 tablespoons water (corn starch is optional and can be skipped)
½ teaspoon rice vinegar or regular vinegar
2.5 to 3 tablespoons sesame oil or any other oil
salt as required, add in moderation as soy sauce already has a lot of salt
HOW TO MAKE RECIPE
preparation and cooking noodles:
cook noodles according to the package instructions. the noodles don't need to cooked till al dente. since towards the end we will be just tossing the noodles with the stir fried veggies.
drain the cooked noodles in a colander. rinse noodles in running water very well. this method stops the cooking process.
add 1/2 tsp oil to the noodles. toss them well, so that the oil gets coated evenly on the noodles. this method gets rid of stickiness from the noodles. cover and keep the noodles aside.
when the noodles are cooking, you can chop & grate the veggies.
prepare corn starch