In this vegetable chow mein noodles recipe, I have added cabbage, carrot, mushroom and capsicum. You can add finely chopped green beans, cauliflower, baby corn etc. We are chopping the vegetables finely unlike other indo-chinese dishes. If you have patience and practice, do it by hand using knife. Or you can use food processor which will make your job much easier. According to your taste, all the sauces (soy sauce, chilli sauce, ketchup) and vinegar are adjustable. The addition of ketchup gives nice sweet, tangy taste.
Step By Step Photo Instructions:
- First boil the noodles. Bring 4-5 cups of water to a rolling bowl. Add big pinch of salt and noodles. Let it cook for 4-5 minutes or as per the package instruction. Noodles should be soft, not mushy.
- Drain the water. Run under running cold water and then add little oil and toss the noodles. Keep it aside.
- Heat the oil in a pan on medium heat. Once hot add chopped ginger, garlic and celery.
- Stir and saute for 30-40 seconds. DO NOT brown the garlic.
- Now add sliced onions and mix.
- Cook till onions get soft and translucent.
- Then add all the veggies (carrot, capsicum, cabbage, mushroom).
- Mix well and continue cooking.
- Cook for 2-3 minutes only. Veggies are just soft, do not overcook them.
- Now add soy sauce.
- Add ketchup
- Also add chilli sauce.
- And add vinegar.
- Mix well and let the sauce get heated through. At this time add salt and pepper to taste.
- Add boiled noodles and spring onion greens.
- Toss everything together till noodles is coated with sauce mixture well. Once noodles get heated through, turn off the stove. Remove it to a serving plate and garnish with more spring onion greens. Serving suggestion: Because of the addition of various sauces, this veg chow mein noodles tastes good on its own and does not require any side dish. But this can be served with any indo chinese gravy e.g. Gobi manchurian gravy, veg manchurian or mushroom manchurian. Check out more Noodles recipesChilli garlic noodles // Hakka Noodles // Schezwan noodles
