Veg Chow Mein – Hakka Noodles

Chow mein tastes better when its Indianized to the least. More veggies, less masala! This recipe is all about making a quick authentic chow mein.

Ingredients:

1. Hakka Noodles (300 grams)
2. Onion, French Beans, Carrot (orange/red), capsicum
3. Ginger (20 grams)
4. Oil (6 table spoons)
5. Salt, Vinegar (preferably synthetic/ chili), sugar, soy sauce, chili sauce

Preparation Time: 15 mins
Cooking Time: 15 mins

Step 1 of 3: Chop Veggies

I prefer cutting the vegetables long and thin. Try keeping them separate after chopping.

Step 2 of 3: Fry Veggies and Heat the water

Take a wok and add 4 spoons of oil. Add Ginger paste and stir on low-medium flame. Once you see it turning golden color, increase the flame to medium-high and add hard veggies, viz. Beans, Carrot. Once they are 30% cooked (Veggies takes a cut when pressed with a sharp spoon), add Onion, Capsicum. The reason of adding veggies sequentially depends on its frying time. The harder it is (with %ge water in it), the more time it takes to optimally cook. Do add salt to your taste.

In parallel, keep a big vessel with half filled water on stove (med-high flame). add 1 spoon of oil and bring it to a stir. Add a pinch of salt.

Take few strands and check if its boiled completely (al dente). Now strain the water out and add noodles on top of vegetables (By now, the veggies should have been properly fried). BTW, veggies should be 70% fried.. not completely.

Step 3 of 3: Mix Noodles with Veggies

Now mix from bottom to top using two forks (make sure the flame is in low/off)

That’s it! We have vegetable chow mein ready. People say, it can be served with tomato sauce, but … naah.. don’t do it!