Indo-Chinese, Chow Mein style Noodles with Vegetables
Today, I am going to share with you one of my favourite, quick recipes: simple noodles with vegetables stir fried with an Indo-Chinese twist (otherwise known as Manchurian style in India). Being fond of all things vegetarian, I have found it difficult to find a simple noodle stir fry recipe that is not meat based. Here is my version:
(serves 2 to 3 people)
So let's get to it!
Cooked wheat/protein noodles (enough for 2 people - you can use any noodle you like)
1 carrot (washed, peeled and cut into short thin strips)
Half red bell pepper (washed, deseeded and cut into 1 inch long thin strips)
Half green bell pepper (washed, deseeded and cut into 1 inch long thin strips)
Quarter cabbage (washed, and cut into 1 inch long thin strips)
1 big onion (peeled, washed and sliced)
1 tbsp ginger (freshly grated)
1 tsp garlic (optional) (freshly grated)
6 closed cup or chestnut mushrooms (washed and sliced thinly)
2 tbsps dark soy sauce (I use dark soy sauce to cook and light soy sauce after it’s cooked and I don’t add salt because the light soy sauce makes up for it)
1 tsp vinegar (I use rice vinegar)
0.25 tsp white pepper
0.5 tsp chow mein masala (I use Ching’s from the Indian shop)
3 spring onions (scallions) – washed and chopped into thin rings
salt to taste
2 -3 tbsps sunflower oil to cook
1. In a hot wok, on high heat, heat 3 tbsps of oil.
2. Once this is heated, add in the onions and cook for 2 minutes on a medium high flame.
3. Then add in all the bell peppers and the carrot and cook for another 2 – 3 minutes. (You can cook the onions, peppers and carrots for longer if you like it softer.)
4. Then add in the mushrooms and cook until they soften – they will cook quickly.
5. Add the garlic and ginger, (or just the ginger) and mix well. Cook for a further minute or so.
6. Add in the cooked noodles and mix well so that the vegetables are evenly spread.
7. Pour in the dark soy sauce, vinegar, white pepper and the chow mein masala (in that order) and mix well until everything is well coated.
8. Finally add in the spring onions and serve immediately.
9. If it isn't salty enough, add some salt but I prefer to use light soy sauce at this stage.
'Til next time ... enjoy!
Bon appetit! xx
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